If you dream of a dessert that feels like a fluffy, tropical escape in every bite, you need to try this Coconut Cloud Cake Recipe. It’s the kind of cake that combines the light, airy texture of a perfectly baked yellow cake with the luscious creaminess of coconut cream and sweetened condensed milk soaking deeply into every crumb. Topped with fluffy whipped cream and toasted shredded coconut, this cake isn’t just a treat—it’s an experience that transports you to a breezy island paradise. Whether you’re making it for a family gathering or to impress guests, this Coconut Cloud Cake Recipe is bound to become a favorite you return to again and again.
Ingredients You’ll Need
The magic of this Coconut Cloud Cake Recipe comes down to a handful of simple but essential ingredients. Each one brings something special—whether it’s the familiar comfort of yellow cake or the rich tropical flavor of coconut—that together create a symphony of taste and texture.
- Yellow cake mix: This gives you a reliably fluffy and moist base that bakes up golden and tender every time.
- Coconut cream or cream of coconut (15 oz can): Adds a decadent coconut flavor and extra creaminess that soaks beautifully into the cake.
- Sweetened condensed milk (14 oz can): Provides sweetness and moisture to keep each bite luscious and rich.
- Whipped topping or homemade whipped cream (8 oz container or 3 cups): Creates that iconic cloud-like layer on top—light, airy, and perfectly smooth.
- Toasted shredded coconut (1 cup): Adds a delightful crunch and toasty coconut aroma to crown the cake with texture and visual appeal.
- Vanilla extract (1 teaspoon, optional): Enhances all the flavors with a subtle warmth and depth of sweetness.
How to Make Coconut Cloud Cake Recipe
Step 1: Prepare and Bake the Cake
Begin by sticking to the instructions on the yellow cake mix box or whipping up your favorite homemade yellow cake batter. Pour the batter into a 9×13-inch pan and bake until it turns a golden hue and a toothpick inserted in the center comes out clean. Freshly baked, the cake will feel warm and inviting—let it cool for about 10 minutes before the next step.
Step 2: Poke Holes to Soak in the Coconut Mixture
Grab the handle of a wooden spoon and gently poke holes all over the surface of the warm cake. These holes are the secret to making sure every slice is packed with coconut cream goodness and retains moisture, transforming the texture into something truly special.
Step 3: Make and Pour the Coconut Soaking Sauce
In a mixing bowl, combine the coconut cream and sweetened condensed milk until smooth and uniform. Pour this heavenly mixture evenly over the warm cake, letting it seep through the holes and saturate the crumb with rich coconut flavor. It’s this step that elevates the cake into a cloud-like masterpiece.
Step 4: Chill for Deep Flavor and Moisture
Allow the cake to cool to room temperature before covering it and placing it in the refrigerator for at least two hours or even overnight. This chilling time lets everything marry beautifully, creating that luscious, creamy texture coconut lovers adore.
Step 5: Add the Whipped Cloud Layer
Once chilled, spread the whipped topping or freshly whipped cream evenly across the surface of the cake. This results in the signature “cloud” effect—soft, smooth, and absolutely irresistible.
Step 6: Toast the Coconut and Garnish
Preheat the oven to 350°F and toast shredded coconut for about 5 to 7 minutes, stirring occasionally for an even golden-brown finish. Let it cool before sprinkling generously on top of your frosted cake. This adds the perfect crunch and amplifies the coconut essence.
Step 7: Serve and Enjoy!
Serve your Coconut Cloud Cake Recipe chilled for the best texture and flavor. Every bite will be a creamy, dreamy journey filled with tropical sweetness and lightness that feels like a perfect celebration on your taste buds.
How to Serve Coconut Cloud Cake Recipe
Garnishes
While the toasted shredded coconut is the star garnish, you could also add a few fresh coconut flakes, a sprinkle of powdered sugar, or even a few ripe pineapple chunks on the side for an extra pop of tropical color and flavor. Whipped cream dollops piped in decorative swirls add a touch of elegance.
Side Dishes
This Coconut Cloud Cake pairs wonderfully with a simple fruit salad, tropical sorbets like mango or passion fruit, or even a cup of rich, strong coffee. The creaminess of the cake balances beautifully with fresh, zesty fruits and helps cleanse the palate between indulgent bites.
Creative Ways to Present
Try serving individual portions in clear dessert glasses layered with cake cubes, whipped cream, and toasted coconut for a trendy trifle twist. Alternatively, cut the cake into neat squares and top each piece with a decorative swirl of whipped cream and a cherry for a nostalgic, charming look that delights every crowd.
Make Ahead and Storage
Storing Leftovers
Simply cover your Coconut Cloud Cake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days, making it a perfect make-ahead dessert for parties or gatherings.
Freezing
If you want to keep it longer, freeze the cake in wrapped foil or plastic wrap inside a freezer-safe container. For best texture, freeze before adding the whipped topping. Thaw overnight in the fridge before adding fresh whipped cream and toasted coconut.
Reheating
This cake is best enjoyed chilled, so reheating is not recommended. If you’d like a softer texture after refrigeration, simply allow the slices to sit at room temperature for 15-20 minutes before serving to let the flavors open up.
FAQs
Can I use homemade cake instead of cake mix?
Absolutely! This Coconut Cloud Cake Recipe works beautifully with your favorite homemade yellow cake recipe if you prefer baking from scratch. Just ensure it’s a tender, moist cake to soak up the coconut mixture well.
What is the difference between coconut cream and cream of coconut?
Coconut cream is thicker and less sweet, while cream of coconut is sweeter and often used in cocktails. Either works in this recipe, but cream of coconut adds extra sweetness without needing to add more sugar.
Can I make this cake vegan or dairy-free?
The original Coconut Cloud Cake Recipe includes dairy, but you could experiment with vegan yellow cake, coconut whipped toppings, and dairy-free condensed milk alternatives. The key is to maintain the creamy, tropical flavors with suitable substitutes.
How long does the cake need to chill before serving?
For best flavor and texture, chill the cake for at least 2 hours, but overnight is ideal. This resting time allows the coconut mixture to soak in fully and the cake to become moist and soft.
Can I use fresh shredded coconut instead of toasted?
While fresh shredded coconut gives a fresher flavor, toasting brings out nuttiness and enhances texture. You can certainly use fresh coconut for a softer topping, but toasted coconut adds that irresistible crunch and golden color.
Final Thoughts
I can’t recommend the Coconut Cloud Cake Recipe enough for anyone who loves coconut or is looking for a dessert that feels both light and indulgent. It’s easy to make, yet feels special enough for celebrations or whenever you want to treat yourself. So go ahead, gather those simple ingredients, and let this dreamy cake bring a little sunshine and joy to your kitchen table.
Print
Coconut Cloud Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Coconut Cloud Cake is a luscious, moist dessert made with a classic yellow cake base soaked in a creamy coconut mixture, topped with fluffy whipped cream and toasted shredded coconut. This cake offers a delightful combination of textures and rich coconut flavor, perfect for any occasion.
Ingredients
For the Cake
- 1 box yellow cake mix (or homemade equivalent)
For the Coconut Soak
- 1 can (15 oz) coconut cream or cream of coconut
- 1 can (14 oz) sweetened condensed milk
For the Topping
- 1 container (8 oz) whipped topping or 3 cups homemade whipped cream
- 1 cup toasted shredded coconut
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare the Cake: Prepare the cake batter according to the package directions or your favorite homemade recipe. Pour the batter into a 9×13-inch pan and bake until golden brown and a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.
- Poke Holes: Using the handle of a wooden spoon, poke holes all over the surface of the warm cake. This will allow the coconut mixture to soak in fully.
- Make the Coconut Soak: In a bowl, stir together the coconut cream and sweetened condensed milk until well combined to create the soaking mixture. Pour this evenly over the warm cake, allowing it to seep into the holes and saturate the cake thoroughly.
- Chill the Cake: Allow the cake to cool completely to room temperature. Then cover and refrigerate it for at least 2 hours, preferably overnight, to let the flavors meld and the cake become moist and creamy.
- Add the Whipped Topping: Once the cake is well chilled, spread the whipped topping or homemade whipped cream evenly over the surface for a light, creamy finish. Optionally, fold in 1 teaspoon of vanilla extract into the whipped cream before spreading for enhanced flavor.
- Toast the Coconut: Preheat the oven to 350°F (175°C). Spread shredded coconut evenly on a baking sheet and toast in the oven for 5 to 7 minutes, stirring halfway through to ensure even toasting. Remove and let cool completely.
- Garnish and Serve: Sprinkle the toasted shredded coconut evenly over the whipped topping. Serve the cake cold to enjoy its cool, creamy, and coconutty flavors in every bite.
Notes
- You can substitute the yellow cake mix with your favorite homemade vanilla cake recipe for a more natural option.
- Use cream of coconut for a sweeter, richer soak or coconut cream for a more natural coconut flavor without added sugar.
- For a dairy-free version, use coconut-based whipped topping and ensure the cake mix is dairy-free.
- Store the cake covered in the refrigerator for up to 3 days for best freshness.
- To toast shredded coconut without an oven, you can toast it in a dry skillet over medium heat, stirring constantly to avoid burning.
