Another reason this cake stands out is its versatility. You can keep it classic and simple, or elevate it with toasted coconut on top, a hint of vanilla, or even a touch of almond extract for extra depth. It also pairs beautifully with fresh fruit like pineapple, mango, or berries, making it a great choice for warm-weather celebrations. Served chilled or at room temperature, Coconut Cloud Cake holds its structure while remaining soft and pillowy.
If you love coconut desserts but want something lighter than traditional frosted cakes, this recipe is a must-try. It’s elegant enough for guests, comforting enough for family, and delicate enough to earn its “cloud” name with every bite.
Ingredients
For the Cake
2 cups cake flour
1½ cups granulated sugar, divided
2 teaspoons baking powder
½ teaspoon salt
¾ cup coconut milk
½ cup vegetable oil
1 teaspoon vanilla extract
5 large eggs, separated
1 cup sweetened shredded coconut
For the Frosting
1½ cups heavy whipping cream or coconut cream (chilled)
½ cup powdered sugar
1 teaspoon vanilla extract
Optional Topping
Toasted shredded coconut
Instructions
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a bowl, whisk together cake flour, baking powder, salt, and half of the granulated sugar.
In another bowl, mix coconut milk, oil, vanilla extract, and egg yolks until smooth. Add the dry ingredients and mix gently until just combined. Fold in shredded coconut.
In a separate clean bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form.
Gently fold the egg whites into the batter in batches, being careful not to deflate the mixture.
Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cool completely.
Whip cream with powdered sugar and vanilla until soft peaks form. Frost the cooled cake layers and sprinkle with toasted coconut if desired.
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