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Coconut Cloud Cake

This Coconut Cloud Cake is a tropical delight featuring tender, moist cake layers infused with coconut milk and extract, complemented by a rich cream cheese frosting and a generous topping of shredded coconut. Its dreamy texture and versatile flavor profile make it an ideal treat for celebrations or any time you want a slice of paradise.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2½ cups all-purpose flour (310g)
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened (115g)
  • ½ cup neutral oil (vegetable or canola, 120ml)
  • 1¾ cups granulated sugar (350g)
  • 4 large eggs room temperature
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon coconut extract
  • 1 cup coconut milk (canned, full fat, 240ml)
  • ½ cup coconut milk (used as a buttermilk substitute, 120ml)
For the Frosting
  • 8 oz cream cheese softened (225g)
  • ½ cup unsalted butter softened (115g)
  • 4 cups powdered sugar sifted (480g)
  • 2–3 tablespoons coconut milk
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon coconut extract
For Topping
  • 2 cups sweetened shredded coconut (150g, toasted or untoasted)

Equipment

  • Two 9-inch round cake pans
  • Medium bowl
  • Large bowl
  • Mixer (hand or stand)
  • Whisk
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together 2½ cups all-purpose flour, 2½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
  3. In a large bowl, cream ½ cup unsalted butter with ½ cup neutral oil and 1¾ cups granulated sugar until light and fluffy. This should take about 3-4 minutes.
  4. Add 4 room-temperature eggs one at a time, beating well after each addition to ensure a smooth mixture.
  5. Stir in 1 teaspoon vanilla bean paste and 1 teaspoon coconut extract to infuse the batter with tropical aroma.
  6. Gradually add the dry ingredients and alternate with the coconut milk—starting with the dry mix, then 1 cup full-fat coconut milk and ½ cup coconut milk (buttermilk substitute), ending with the dry mix. Mix until the batter is silky and smooth.
  7. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool completely in the pans before removing them, ensuring that the frosting won’t melt on contact.
  9. For the frosting, beat 8 oz softened cream cheese with ½ cup softened unsalted butter until smooth. Gradually mix in 4 cups sifted powdered sugar, 2–3 tablespoons coconut milk, 1 teaspoon vanilla bean paste, and 1 teaspoon coconut extract until the frosting is creamy.
  10. Frost the cake by placing one layer on a serving plate, spreading a thick layer of frosting on top, then placing the second cake layer over it. Continue frosting the top and sides of the cake generously.
  11. For the finishing touch, press 2 cups sweetened shredded coconut evenly over the frosted cake. Toast the coconut beforehand for a nutty flavor if desired.

Notes

For the best results, make sure all your ingredients are at the appropriate temperatures, especially the eggs and butter, to ensure a smooth, well-emulsified batter. You can experiment with variations by adding lime zest or even a layer of passionfruit curd between the cake layers for an extra burst of tropical flavor. If you decide to toast the shredded coconut, keep a close eye on it to achieve a perfect golden hue without burning. The cake can be stored in an airtight container for several days, although its delightful texture is best enjoyed fresh.