Coconut Cloud Cake

Kathy Sterling Recipe

By Kathy Sterling Kster2033

8 to 12 people
Prep Time:
Cook Time:

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!

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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Wanda Gillum shedawg
Aug 16, 2015
Wow! Made this exactly per recipe for daughter's B-day and it is amazing! Way better than Italian cream cake that I thought was my favorite...until now.This one is less dense and heavy. Added to my favorites notebook. Don't want to lose this one. Everyone was thrilled by the rich, fluffy, coconut goodness of this cake. The frosting is perfect. Not too sweet and the cream cheese is yum. Very moist and made 2 perfectly level 8 inch rounds, exactly to top of 2 inch deep pans. Lined bottom of pans with parchment and used an inverted flower nail underneath (poked through parchment) and bake even strips. Result was one of the best looking, perfectly level cakes I've ever made. Filled layers with raspberry pastry filling, but others would be good too.
Aug 16, 2015 - Wanda Gillum shared a photo of this recipe. View photo
Dec 21, 2013 - Gwyn Guinn shared this recipe with discussion group: Favorite things
Kathy Sterling Kster2033
Nov 24, 2013
Thanks Noreen, I hope you enjoy the cake, we love it.
Nor M. Adashandapinchoflove
Nov 23, 2013
Congratulations on your Blue Ribbon too! Awesome recipe. I love coconut!