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
Scale
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.
