Coconut Cloud Cake

Kathy Sterling


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!

★★★★★ 29 votes
8 to 12 people
50 Min
25 Min

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)

How to Make Coconut Cloud Cake


    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.)
  • 2In a large mixing bowl, combine cake flour, sugar, baking powder and salt. Mix on low speed to combine.
  • 3Gradually beat in softened butter and mix until crumbly.
    Beat in egg whites, one at a time.
    Beat in whole egg.
  • 4In 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).
  • 5Pour 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.
  • 6As 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.
  • 8In a large mixing bowl mix cream cheese, sugar, vanilla extract & coconut extract together. Mix on medium speed until smooth, with no lumps.
  • 9Slowly 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.
  • 10Spread whipped icing over cake and top with coconut.
    Store in a tightly covered pan in the refrigerator.

Printable Recipe Card

About Coconut Cloud Cake

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