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Coconut Cloud Cake

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A heavenly coconut layer cake featuring tender, moist cake layers infused with coconut milk and extract, covered in cream cheese frosting and topped with toasted coconut. Perfect for special occasions or whenever you're craving something tropical and delicious.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups all-purpose flour (310g)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened (115g)
  • 1/2 cup neutral oil vegetable or canola (120ml)
  • 1 3/4 cups granulated sugar (350g)
  • 4 large eggs room temperature
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon coconut extract
  • 1 cup coconut milk canned, full fat (240ml)
  • 1/2 cup coconut milk for buttermilk substitute (120ml)
For the Frosting
  • 8 oz cream cheese softened (225g)
  • 1/2 cup unsalted butter softened (115g)
  • 4 cups powdered sugar sifted (480g)
  • 2-3 tablespoons coconut milk
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon coconut extract
For Topping
  • 2 cups sweetened shredded coconut toasted or untoasted (150g)

Equipment

  • 9-inch round cake pans
  • Parchment paper
  • Electric mixer
  • Medium mixing bowl

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt until well combined.
  3. Cream butter with oil and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in vanilla bean paste and coconut extract.
  6. Gradually add dry ingredients, alternating with coconut milk and coconut milk buttermilk substitute, beginning and ending with the dry mix.
  7. Divide batter between prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Allow cakes to cool completely.
  9. For the frosting, beat cream cheese with butter until smooth.
  10. Gradually mix in powdered sugar, coconut milk, vanilla bean paste, and coconut extract until smooth.
  11. Once cakes are cool, frost between layers and around the entire cake.
  12. Press shredded coconut all over the frosted cake.

Notes

For best results, ensure all refrigerated ingredients are at room temperature before starting. The coconut can be toasted for extra flavor or left untoasted for a classic white appearance. Store cake in an airtight container in the refrigerator for up to 5 days. The cake layers can be made ahead and frozen for up to 2 months.

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