Coconut Cloud Cake

Kathy Sterling Recipe

By Kathy Sterling Kster2033

8 to 12 people
50 Min
25 Min

Sometimes you just want a cake that is light, yet flavorful. I was in such a mood recently and made this cake for my family, who loved it. We call it Coconut Cloud Cake as it is light and fluffy.

The blend of a classic white cake, infused with coconut and topped with a delicious whipped cream frosting and crowned with sweet coconut, how could it get any better?

This cake recipe is my "go to" white cake recipe that I use with a variety of toppings and icings. I think you will find it easy and versatile. Enjoy!

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Blue Ribbon Recipe

Notes from the Test Kitchen:
WOW! This is one mighty good cake. Light yet moist, the delicious cake is wrapped in a scrumptious cloud of fluffy coconut goodness. I'd really like another piece right now....


2 3/4 c
unbleached cake flour (I use Swans Down)
1 3/4 c
granulated sugar
1 Tbsp
baking powder
1/2 tsp
12 Tbsp
unsalted butter, softened
4 large
egg whites
1 large
1 c
heavy cream
1 tsp
pure vanilla extract
2 Tbsp
coconut extract
1 can(s)
15 ounces cream of coconut
1 pkg
8 ounces cream cheese (room temperature)
1/2 c
granulated sugar
1 tsp
pure vanilla extract
2 tsp
coconut extract
2 c
heavy whipping cream
1 1/2 c
sweetened coconut, shredded (I use Baker's Coconut)

Directions Step-By-Step

Preheat oven to 350 degrees.
Grease and flour a 9 x 13 pan, or spray with baking spray. (This could also be made into cupcakes or 2 8" layers.)
In a large mixing bowl, combine cake flour, sugar, baking powder and salt. Mix on low speed to combine.
Gradually beat in softened butter and mix until crumbly.
Beat in egg whites, one at a time.
Beat in whole egg.
In a separate small bowl, whisk heavy cream and extracts together. Slowly stir this mixture into the cake batter, beating mixture until fluffy, about 3 minutes (depending on the speed of your mixer).
Pour batter into pan. I always "burp" my cakes by bouncing them on the counter tops to release any bubbles, making the cake more dense without a lot of holes. Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
As soon as the cake comes out of the oven, poke holes throughout the cake with a fork and pour Cream of Coconut over the top, letting it absorb into the cake.
Cool thoroughly before frosting.
Note: Cold mixing bowl and utensils work best when making the icing.
In a large mixing bowl mix cream cheese, sugar, vanilla extract & coconut extract together. Mix on medium speed until smooth, with no lumps.
Slowly add the heavy whipping cream and beat on high until the cream forms stiff peaks (about 3 to 5 minutes). Scrape sides and bottom of bowl several times while mixing.
Spread whipped icing over cake and top with coconut.
Store in a tightly covered pan in the refrigerator.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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Dec 28, 2012 - Kathy Sterling shared this recipe with discussion groups: CHATTERBOX Kitchen Chatter Recipes Unique Recipes and Tips What's Cookin' Today?
Diane Hopson Smith DeeDee2011
Dec 28, 2012
Love everything about this recipe!!! Coconut cake is my favorite!
Carol Elliott ILikePietoo
Dec 29, 2012
Kathy, this looks like a recipe my mom, and her mom, used to make us. They were from Greenville, northeast of Dallas. It is fabulous! Thank you for reminding me of such a lovely, delicious memory.
Dec 29, 2012 - Lisa G. Sweet Pantry Gal shared this recipe with discussion groups: Gifts from the Pantry Out of the Ordinary and Unique!
Lisa G. Sweet Pantry Gal 2sweetinc
Dec 29, 2012
Looks like a pillow of yummm!!
Kathy Sterling Kster2033
Dec 30, 2012
Thanks for the nice comments, hope you try it soon and let me know how you liked it.
Lisa G. Sweet Pantry Gal 2sweetinc
Dec 30, 2012
Will do Kathy. Infact just the other day i was looking for a recipe for a coconut cake. After I try il let you know! Happpy New Years!
Eloise Mullins melloello
Jan 4, 2013
Kathy, this sounds amazing! I was looking for a cake to make for my daughter's baby shower & I think this one is it! I do have a couple of questions though... Is the coconut cream unsweetened? Do you think it will hold together if I invert it onto a cake board?
Kathy Sterling Kster2033
Jan 4, 2013
Eloise the Cream of Coconut comes in a can and I assume is sweetened. It is not coconut milk. It is added after the cake is baked and when you pour it into the pan the excess runs off into the sides of the pan and soaks in to the cake.

It is sort of like doing a Tres Leches Cake. It makes the cake moist, so I do not know if you could turn it out onto a board. You could skip that step then it would probably be OK. You could also try turning the cake onto a board then poking holes and just pour enough to soak in from the top, very slowly, eliminating the "run off" of the Cream of Coconut.

The cake itself, without the cream of coconut should be fine if you want to go that route. You may have to try one before you actually make the shower cake (oh No, extra cake!..LOL)

I hope you enjoy the shower and the cake. Let me know how it comes out for your.
Eloise Mullins melloello
Jan 6, 2013
Thank you so much for the info, Kathy. This is definitely a cake I will add to my list of favs! I love coconut! I'm not sure yet if I will try this one for the shower or not, if I do, I think I will omit the coconut cream. I will be sure to let you know how it turns out. Thanks again!
Kitchen Crew JustaPinch
Jan 24, 2013
Janet awarded this recipe a Blue Ribbon!

WOW! This is one mighty good cake. Light yet moist, the delicious cake is wrapped in a scrumptious cloud of fluffy coconut goodness. I'd really like another piece right now....
Jan 24, 2013 - Kitchen Crew shared a photo of this recipe. View photo