1. Prep & Preheat
Preheat oven to 350°F (175°C).
Grease and line two 9-inch round cake pans with parchment paper.
2. Make the Cake Batter
In a bowl, whisk flour, baking powder, and salt.
In a separate bowl, beat butter and sugar until light and fluffy (~3 mins).
Add eggs one at a time, then mix in coconut and vanilla extracts.
Alternate adding dry ingredients and coconut milk, mixing just until combined.
Fold in shredded coconut.
3. Bake to Perfection
Divide batter evenly between pans.
Bake 25-30 minutes until a toothpick comes out clean.
Cool in pans 10 minutes, then transfer to a wire rack.
4. Whip Up the Frosting
Beat cream cheese until smooth.
Gradually add powdered sugar and coconut extract.
In another bowl, whip heavy cream to stiff peaks.
Gently fold whipped cream into cream cheese mixture.
5. Assemble & Decorate
Place one cake layer on a plate, spread with ½ frosting.
Top with second layer, then frost entire cake.
Press toasted coconut flakes onto the sides and top.
Pro Tips for the Best Coconut Cloud Cake
🔸 Use room-temperature ingredients for smoother batter.
🔸 Toast your own coconut (350°F for 5-7 mins) for deeper flavor.
🔸 Chill cake before serving for cleaner slices.
🔸 For extra coconut flavor, brush layers with coconut milk before frosting.
Serving Suggestions
🍓 Pair with fresh berries or a mango coulis.
☕ Serve with iced coffee or piña coladas for a tropical twist!
🎂 Make it a layer cake with coconut pastry cream between layers.
Why This Cake is a Must-Try
This isn’t just another coconut cake—it’s a fluffy, moist, coconut lover’s dream with the perfect balance of sweetness. The cloud-like texture combined with the crunch of toasted coconut makes every bite irresistible.
One slice and you’ll be transported to a beachside bakery!