Coconut Cloud Cake

★★★★★ 32 Reviews
Kster2033 avatar
By Kathy Sterling
from Cypress, TX

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

WOW! This is one mighty good coconut cake. It's a coconut lover's dream (even if you somewhat like coconut you'll adore this cake). Bursting with coconut flavor in every layer, the cake is super moist and tender. Poking holes in the cake and pouring the cream of coconut over it takes the good cake to a whole new level of yumminess. The light topping is a scrumptious cloud of fluffy coconut whipped cream cheese. We could have eaten that all by itself. Dusting this cake with shredded coconut is only fitting and makes a beautiful cake. Bring this coconut cake to a potluck and it will be the first dessert gone.

— The Test Kitchen @kitchencrew
serves 8 to 12 people
prep time 50 Min
cook time 25 Min
method Bake

Ingredients

  • WHITE COCONUT CAKE
  • 2 3/4 c
    unbleached cake flour (I use Swans Down)
  • 1 3/4 c
    granulated sugar
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    salt
  • 12 Tbsp
    unsalted butter, softened
  • 4 lg
    egg whites
  • 1 lg
    egg
  • 1 c
    heavy cream
  • 1 tsp
    pure vanilla extract
  • 2 Tbsp
    coconut extract
  • 1 can
    cream of coconut (15 oz)
  • COCONUT WHIPPED CREAM FROSTING
  • 1 pkg
    cream cheese, room temperature (8 oz)
  • 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)
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How To Make

Test Kitchen Tips
Make sure to give the cream of coconut a few stirs to incorporate everything. The cream is a hard solid on top of the liquid.
  • 1
    CAKE DIRECTIONS: 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.)
  • 2
    In a large mixing bowl, combine cake flour, sugar, baking powder, and salt. Mix on low speed to combine.
  • 3
    Gradually beat in softened butter and mix until crumbly. Beat in egg whites, one at a time. Beat in whole egg.
  • 4
    In a separate small bowl, whisk heavy cream and extracts together.
  • 5
    Slowly stir this mixture into the cake batter, beating the mixture until fluffy, about 3 minutes (depending on the speed of your mixer).
  • 6
    Pour batter into pan. I always "burp" my cakes by bouncing them on the countertops to release any bubbles, making the cake denser without a lot of holes.
  • 7
    Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
  • 8
    As soon as the cake comes out of the oven, poke holes throughout the cake with a fork.
  • 9
    Pour cream of coconut over the top, letting it absorb into the cake. Cool thoroughly before frosting.
  • 10
    FROSTING: Note: Cold mixing bowl and utensils work best when making the icing. In a large mixing bowl, mix cream cheese, sugar, vanilla extract, and coconut extract together. Mix on medium speed until smooth, with no lumps.
  • 11
    Slowly add the heavy whipping cream.
  • 12
    Beat on high until the cream forms stiff peaks (about 3 to 5 minutes). Scrape sides and bottom of the bowl several times while mixing.
  • 13
    Spread whipped icing over cake and top with coconut. Store in a tightly covered pan in the refrigerator.
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