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A soft, moist coconut layer cake covered with fluffy coconut whipped cream frosting and sweet shredded coconut. Perfect for holidays, birthdays, and special family gatherings.

Coconut Cloud Cake

A soft, moist coconut layer cake covered with fluffy coconut whipped cream frosting and sweet shredded coconut. Perfect for holidays, birthdays, and special family gatherings.
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Ingredients Equipment Method Notes

Ingredients
  

  • Cake
  • 2½ cups all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 1 tsp coconut extract
  • Frosting
  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp coconut extract
  • 2 cups sweetened shredded coconut
  • Topping
  • Extra shredded coconut

Equipment

  • Two 9-inch round cake pans
  • mixing bowls
  • electric mixer
  • measuring cups
  • Measuring spoons
  • Rubber spatula
  • cooling rack
  • offset spatula,

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour two cake pans.
  3. Whisk flour, baking powder, and salt.
  4. Beat butter and sugar until fluffy.
  5. Add eggs one at a time.
  6. Mix in vanilla and coconut extracts.
  7. Alternate adding flour mixture and milk.
  8. Divide batter between pans.
  9. Bake for 25–30 minutes.
  10. Cool completely.
  11. Beat frosting ingredients until stiff peaks form.
  12. Fold in shredded coconut.
  13. Frost between layers and around cake.
  14. Cover with extra coconut.
  15. Chill before slicing.

Notes

Keep cake refrigerated because of whipped frosting.
Toast coconut for deeper flavor.
Use room-temperature ingredients for best texture.
Cake layers can be prepared ahead.
Chill before cutting clean slices.