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Coconut Cloud Cake

Coconut cloud cake is a fluffy white coconut layer cake baked until tender, then frosted with a thick coconut cream cheese frosting. Finish with toasted coconut flakes pressed all over for a snow-white, cloudlike exterior and a bright, creamy cut cross-section.
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Prep Time 30 minutes
Cook Time 30 minutes
cooling 1 hour
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the coconut cake
  • 2.5 cup all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 1 lb butter softened
  • 2 cup granulated sugar
  • 4 eggs large
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup coconut milk
  • 1 cup sweetened shredded coconut folded in
For the coconut cream cheese frosting
  • 16 oz cream cheese softened
  • 1 lb butter softened
  • 4 cup powdered sugar
  • 1 tsp coconut extract
  • 2 cup sweetened shredded coconut toasted, for coating

Equipment

  • 1 sheet pan

Method
 

Bake the coconut cake layers
  1. Preheat oven to 350°F, then grease three 8-inch or two 9-inch round cake pans and line with parchment for easy release.
  2. Beat butter and granulated sugar until very fluffy, scraping the bowl as needed so the mixture looks pale and airy.
  3. Add eggs one at a time, mixing after each until the batter is smooth and thick.
  4. Mix in vanilla extract and coconut extract just until incorporated.
  5. Alternately add the flour mixture and coconut milk, starting and ending with flour, and mix only until no dry streaks remain.
  6. Fold in sweetened shredded coconut so it distributes evenly through the batter without overmixing.
  7. Divide batter evenly among the pans and bake for 25-30 minutes at 350°F until a toothpick comes out clean.
  8. Cool the layers completely before frosting, so the cakes stay fluffy and the frosting sets without melting.
Make the coconut cream cheese frosting and coat the cake
  1. Toast sweetened shredded coconut on a sheet pan until golden, then let it cool for pressing onto the cake.
  2. Beat cream cheese and butter until smooth, then add powdered sugar and coconut extract.
  3. Beat until fluffy so the frosting holds its shape for generous spreading.
  4. Fill and frost the cooled cake generously with coconut cream cheese frosting, covering the sides and top.
  5. Immediately press toasted coconut flakes firmly all over the outside and top until fully coated for a snow-white, textured finish.

Notes

For the cleanest slices, frost only after the cake layers are completely cool, then chill the assembled cake for 30-60 minutes so the toasted coconut stays crisp. Refrigerate covered up to 3 days; freeze frosted cake up to 2 months (best wrapped tightly). To make it lighter, swap half the powdered sugar for a 1:1 powdered sugar substitute if your frosting brand states it can be used 1:1.