Coconut Cloud Cake – A Heavenly Coconut Dream

Before we even get into this recipe, let me just say—thank you. Truly. I’m so grateful you’re here, sharing a love of baking with me. Recipes like this one are why I adore writing and cooking: they bring joy, comfort, and (in this case!) a little tropical escape right to your table.

And oh, this cake? It’s as dreamy as the name suggests. Light, moist, and billowy-soft, with rich coconut flavor running through every bite. If you want more recipes like this delivered to your inbox, be sure to subscribe to my newsletter so you don’t miss any sweet inspiration!

Why You’ll Fall in Love with Coconut Cloud Cake

This cake is like a slice of paradise:

Fluffy and Moist – A soft, cloud-like cake infused with coconut milk.
Full Coconut Flavor – From the cake itself to the creamy topping and shredded coconut finish.
Crowd-Pleasing – Perfect for birthdays, holidays, or any occasion where dessert needs to impress.
Make-Ahead Friendly – It chills beautifully and actually tastes even better after a few hours in the fridge.

What Does It Taste Like?

Imagine the softest white cake you’ve ever had—then infuse it with the tropical sweetness of coconut. The creamy frosting has just the right tang from cream cheese, balanced by a whisper of vanilla and coconut extract. Top it all with snowy shredded coconut, and you’ve got a dessert that’s both light and indulgent.

Ingredients You’ll Need

For the Cake

2 ¾ cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 ½ cups granulated sugar
¾ cup butter, softened
4 egg whites
1 whole egg
1 cup heavy whipping cream
1 ½ teaspoons vanilla extract
2 teaspoons coconut extract
1 (15 oz) can full-fat coconut milk (to soak the cake after baking)

For the Topping

1 (8 oz) package cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons coconut extract
2 cups chilled heavy whipping cream
1 cup sweetened shredded coconut (for sprinkling on top)

Tools You’ll Need

9×13-inch cake pan
Electric mixer (hand or stand mixer)
Mixing bowls
Whisk and spatula
Fork (for poking holes in the cake)

Additions & Substitutions

Add a pinch of lemon zest to the frosting for a citrusy lift.
Swap shredded coconut for toasted coconut flakes if you want a crunchier finish.
For an even richer cake, fold in ½ cup coconut cream to the batter.
Gluten-free? Substitute with a 1:1 gluten-free cake flour blend.