I discovered that this Coconut Cake Recipe is a sensory journey to tropical delight, combining light sponge, velvety coconut frosting, and crunchy toasted coconut layering its textures elegantly. I love sharing this treat with family and friends and it always sparks intrigue with its unique taste and truly unforgettable appeal.

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I’ve always been fascinated by desserts that surprise you with every bite. When I first tried this Coconut Cloud Cake, I was hooked by its soft, airy sponge layers that almost felt like biting into a piece of cloud.

I used 7 large eggs (yep, separating the yolks and whites) along with just a pinch of cream of tartar for that perfect stability, and 1 cup granulated sugar cleverly divided to combine with the yolks and whipped whites. Mixing in 1/2 cup coconut milk with a dash of vanilla extract really upped the tropical vibe.

And let me tell you, combining the all-purpose and cake flours gives it that wonderful, light texture. Topped off with a luscious frosting made from unsalted butter, powdered sugar, coconut cream and generously toasted shredded coconut, this cake has become my go-to dessert when I crave something both unique and irresistibly tasty.

Enjoy every slice as much as I did!

Why I Like this Recipe

I really love this recipe because it makes a cake that’s super airy and soft, almost like biting into a little piece of cloud. The coconut flavor is amazing too, it reminds me of being on a tropical vacay when I was a kid and i just can’t get enough of that sweet, creamy taste. Also, the frosting is so rich and crunchy with the toasted coconut mixed in, it gives the whole cake an extra kick that i totally dig. And honestly, i like how simple it is to make even though home baking might usually seem complicated—this recipe makes it feel fun and doable every time i try it.

Ingredients

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Eggs: Egg yolks and whites provide protein and structure.
They help the cake rise.
Sugar: Granulated sugar adds sweetness and moist texture along with a slight browning effect.
Coconut milk: Coconut milk lends a creamy consistency and subtle tropical flavor to the cake.
Coconut cream: Coconut cream enriches the frosting with luxurious thickness and tropical taste.
Flours: Sifted all-purpose and cake flours combine for a light, airy, and delicate crumb.
Butter: Unsalted butter gives a creamy, rich base to the decadent frosting.
Toasted coconut: Toasted shredded coconut adds crunch and a burst of coconut flavour on top.
Vanilla extract: Vanilla extract gives a warm, sweet aroma balancing the tropical notes.

Ingredient Quantities

7 large eggs (separated into yolks and whites)

1 pinch cream of tartar (to help stabilise the egg whites)

1 cup granulated sugar (divided into 1/2 cup for the yolk mixture and 1/2 cup for beating the whites)

1/2 cup coconut milk

1 tsp vanilla extract

1/2 cup all-purpose flour (sifted)

1/2 cup cake flour (sifted)

1/4 tsp salt

1 cup unsalted butter (softened for the frosting)

2 to 3 cups powdered sugar (depending on your sweetness level for the frosting)

1/2 cup coconut cream (use the thick part from a refrigerated can)

1 tsp vanilla extract (for the frosting)

1 cup toasted shredded coconut (for mixing into the frosting and topping)

How to Make this

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1. Preheat your oven to 350°F and grease a round cake pan while lining its bottom with parchment paper.

2. Separate 7 eggs into egg yolks and whites. In a large bowl, beat the yolks with 1/2 cup granulated sugar until light and frothy.

3. Stir the coconut milk and 1 tsp vanilla extract into the yolk mixture. Sift together 1/2 cup all-purpose flour, 1/2 cup cake flour, and 1/4 tsp salt then fold it into the yolks.

4. In another bowl, add the egg whites with a pinch of cream of tartar and beat until foamy, then slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form.

5. Gently fold the beaten egg whites into the yolk mixture in two or three batches, mixing carefully so the batter stays light and airy.

6. Pour the batter into your prepared pan and smooth the top. Bake for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

7. Let the cake cool completely on a rack before frosting.

8. For the frosting, beat 1 cup softened unsalted butter until it’s very creamy, then gradually add between 2 to 3 cups powdered sugar based on how sweet you like it.

9. Mix in 1/2 cup coconut cream and 1 tsp vanilla extract to the butter mixture until smooth.

10. Fold in 1 cup toasted shredded coconut into the frosting. Once the cake has cooled, generously frost it and sprinkle some extra toasted coconut on top for that irresistible crunch. Enjoy your dreamy Coconut Cloud Cake!

Equipment Needed

1. Preheated Oven (set to 350°F)
2. Round Cake Pan with Parchment Paper and grease
3. 2 Mixing Bowls (one for egg yolks with sugar and one for egg whites)
4. Measuring Cups and Spoons
5. Electric Mixer or Whisk (for beating egg mixtures and softening butter)
6. Sifter (for the flours and salt)
7. Spatula (for folding ingredients gently)
8. Cooling Rack (to let the cake cool properly)
9. Toothpick (to check if the cake is done)

FAQ

Can I use low-fat coconut milk in this recipe?

You can, but it might not give you the same rich flavor and creaminess. Stick with full-fat if you can for best results.

Why do I beat the egg whites until stiff peaks form?

Beating the whites properly makes the cake extra light and airy. Skipping this step can make it dense so it's super important.

Do I really need to sift the flours?

Yes, sifting helps remove lumps and gives the cake a smoother texture, which means a better final product.

How long should I let the cake cool before frosting?

Let the cake cool completely (about 1 hour) so the frosting doesn't melt and run all over the place.

Can the cake be stored for later?

Yes you can. Store any leftovers in an airtight container in the fridge for up to 3 days to keep it tasting fresh.

Coconut Cloud Cake Recipe Substitutions and Variations

If you dont have cream of tartar, you can use about 1/2 tsp of lemon juice or white vinegar instead. They help stabilize the egg whites too.
If you’re out of coconut milk, almond milk or cashew milk be a good substitute, though the flavor might be a bit different.
For cake flour, you can make your own by replacing 1/2 cup of cake flour with 1/2 cup all-purpose flour mixed with 1/2 tablespoon of cornstarch.
If you need an alternative to unsalted butter in the frosting, try using a dairy-free or vegan butter. It should work just fine for mixing in the powdered sugar and coconut cream.
Instead of toasted shredded coconut, sometimes you can use chopped dried coconut; just be aware that the texture and taste might change a little.

Pro Tips

1) Make sure you separate your egg whites and yolks real careful. Using cold eggs kinda makes it easier so you don’t get any yolk in the whites which can mess up your stiff peaks.
2) Whenever you sift your flour and salt, do it even if you think its not necessary. Sifting helps avoid clumps and keeps your batter light and airy, which is super important for this cake.
3) When beating your egg whites, slowly add the sugar after they become foamy, and be patient. Rushing this part might mean you don’t get those perfect peaks and your cake wont be as fluffy.
4) For the frosting, beat your butter until it’s really creamy and add your powdered sugar gradually so you dont end up with lumps. Mixing in the toasted coconut at the end adds a cool crunch and extra flavor kick.

Coconut Cloud Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

532

kcal

Equipment: 1. Preheated Oven (set to 350°F)
2. Round Cake Pan with Parchment Paper and grease
3. 2 Mixing Bowls (one for egg yolks with sugar and one for egg whites)
4. Measuring Cups and Spoons
5. Electric Mixer or Whisk (for beating egg mixtures and softening butter)
6. Sifter (for the flours and salt)
7. Spatula (for folding ingredients gently)
8. Cooling Rack (to let the cake cool properly)
9. Toothpick (to check if the cake is done)

Ingredients

7 large eggs (separated into yolks and whites)
1 pinch cream of tartar (to help stabilise the egg whites)
1 cup granulated sugar (divided into 1/2 cup for the yolk mixture and 1/2 cup for beating the whites)
1/2 cup coconut milk
1 tsp vanilla extract
1/2 cup all-purpose flour (sifted)
1/2 cup cake flour (sifted)
1/4 tsp salt
1 cup unsalted butter (softened for the frosting)
2 to 3 cups powdered sugar (depending on your sweetness level for the frosting)
1/2 cup coconut cream (use the thick part from a refrigerated can)
1 tsp vanilla extract (for the frosting)
1 cup toasted shredded coconut (for mixing into the frosting and topping)

Directions

Preheat your oven to 350°F and grease a round cake pan while lining its bottom with parchment paper.
Separate 7 eggs into egg yolks and whites. In a large bowl, beat the yolks with 1/2 cup granulated sugar until light and frothy.
Stir the coconut milk and 1 tsp vanilla extract into the yolk mixture. Sift together 1/2 cup all-purpose flour, 1/2 cup cake flour, and 1/4 tsp salt then fold it into the yolks.
In another bowl, add the egg whites with a pinch of cream of tartar and beat until foamy, then slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form.
Gently fold the beaten egg whites into the yolk mixture in two or three batches, mixing carefully so the batter stays light and airy.
Pour the batter into your prepared pan and smooth the top. Bake for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely on a rack before frosting.
For the frosting, beat 1 cup softened unsalted butter until it’s very creamy, then gradually add between 2 to 3 cups powdered sugar based on how sweet you like it.
Mix in 1/2 cup coconut cream and 1 tsp vanilla extract to the butter mixture until smooth.
Fold in 1 cup toasted shredded coconut into the frosting. Once the cake has cooled, generously frost it and sprinkle some extra toasted coconut on top for that irresistible crunch. Enjoy your dreamy Coconut Cloud Cake!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.