My Coconut Cloud Cake is a fluffy snack cake covered with coconut cream cheese frosting and finished with flakes of coconut. Using the reverse creaming method, this take on a Southern classic is light as air and tastes like a slice of heaven!
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I think I'm genetically predisposed to craving Coconut Cloud Cake. I'm sure there's a Food Historian out there who can tell me the reason that coconut cake is so deeply rooted in Southern tradition, but all I know is, it's in my blood.
Visiting my Grandma Olga Mae meant Holidays or special occasions included a coconut cloud cake on the dessert table. Even the cafeterias where we ate (kind of a buffet thing down south), always had slices of chocolate cake, coffee cake, and this coconut cake in the dessert case. But I don't care why. Maybe it's just a Southern thing.
My coconut cake recipe makes a single cake layer, covered in coconut cream cheese frosting, and sprinkled with lightly sweetened coconut flakes. Grandma loved to serve hers with a dollop of lemon curd, so I do that as well. You can use store-bought curd or make my easy lemon curd recipe, or you can skip the curd altogether, just don't skip this cake. It's the most delicious dessert and you're going to love it!
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Ingredients & Substitutions
Below the photo of all the ingredients, I'll go over everything and give you some possible substitutions, in case you need them.
- Cake Flour I use cake flour to ensure we have a light, fluffy cake, but you can use all-purpose flour, if that's what you have
- Unsalted Butter I always use unsalted butter, because different brands of salted butter have different amounts of salt. If you only have salted butter, just reduce the amount of added salt in half.
- Vegetable oil - In addition to the butter, I like to add a liquid oil, in this case any neutral vegetable oil. Using a liquid oil helps the cake to taste more moist than using butter alone. If you prefer, you can use all butter or go dairy free and use coconut oil.
- Unsweetened Coconut Milk I use unsweetened coconut milk, to really drive home the fact that this is indeed a coconut cake. You can use an equal amount of your preferred milk, if you like, but I like a coconut cake with coconut milk.
- Eggs As this is a white cake recipe, you'll be using 3 large egg whites in this recipe.The egg whites are used in the cake to increase fluffiness, but I also firmly believe that a coconut cake should be as white as the inside of a coconut. And mine is because I only use the egg whites. If you just don't care and don't feel like whipping whites, or having leftover egg yolks, feel free to use 2 whole eggs instead.
- Coconut Extract Instead of the usual vanilla extract found in most cakes, I use coconut extract. It's in the spice aisle right next to the vanilla. Not only does it ensure extra coconut flavor, it's a clear liquid that won't color your batter. Did I mention I like a white coconut cake?
- Cream Cheese I like the tang of a whipped cream cheese frosting with this cake, especially since it'll be finished with sweetened coconut flakes.
- Sweetened Coconut Flakes In most recipes where I use coconut, I prefer the larger unsweetened coconut flakes, but in this recipe I really want that traditional, finely chopped, sweet coconut flake. So that's what we're using.
- Want a vegan coconut cake? Substitute vegan butter or solid coconut oil for the butter in the cake. For every egg white, use 2 tablespoons of aquafaba (liquid from a can of chickpeas) and whip to stiff peaks. It takes a little longer than eggs, but keep at it. Finally, use vegan cream cheese and vegan butter in the frosting. Done!
See recipe card below for exact measurements
Expert tip: coconut milk
When you open your can of coconut milk, you may, depending on the brand, see a really thick layer on the top (the coconut “cream”) and a thin white liquid underneath (the “milk”). To use it in this recipe, you need to blend those two elements. Here are a couple of ways to do that:
- Pour the contents of the can into a blender or food processor and blend it all together.
- Place the can of coconut milk in a pot of hot water (sink hot) for 10 to 15 minutes then shake the can vigorously to blend the two layers together.
What is the reverse creaming method?
The reverse creaming method, is a technique used in baking, specifically cakes. It results in a tender and fine-crumbed cake, perfect for this coconut cake. I find it easier than creaming butter and sugar together because you don't need to worry if you've creamed the butter "correctly", it reduces the chances of overmixing, and it incorporates the ingredients more evenly.
You start by mixing all of your dry ingredients together, including your sugar, in a large bowl or bowl of a stand mixer. You will combine these dry ingredients with your fats, in this case oil and room temperature butter cut into pieces. Coating the flour with fat before adding the liquid inhibits gluten formation, which is the protein that can make baked goods tough.
Just use a hand mixer on low speed, or the paddle attachment of your stand mixer on low, to combine them all until the mixture resembles coarse crumbs or sand. Finally you will add your liquids and eggs and mix just until smooth.
Instructions
Easy for bakers of any skill level, there are just a few steps to this coconut cake, whip the egg whites, make the batter, make the frosting, and put it together. Doesn't sound so hard, does it?
- Before starting: Preheat your oven to 350° F and spray a square baking pan with nonstick spray. If you want to remove cake from the pan before serving, line the pan with parchment paper, leaving the ends out to use as a sling to pull the cake out.
Making the cake
Step 1: Separate eggs and place whites in a medium bowl. Place egg yolks in a covered container for up to 4 days. Use a hand mixer or stand mixer with whisk attachment to whisk egg whites to stiff peaks.
Step 2: In a large bowl combine cake flour, granulated sugar, kosher salt, and baking powder.
Step 3: Add cubed softened butter and oil and mix on low speed until it’s the texture of coarse breadcrumbs or wet sand.
Step 4: Add coconut milk and coconut extract into the mixed dry ingredients and combine on medium speed for about one minute. There will still be some lumps in the batter.
Step 5: Add one third of the whipped whites into your batter and mix in well. Add the rest of the egg whites and fold gently until there are only a few small white streaks left. Pour the batter into your prepared pan.
Step 6: Smooth the top with a spatula. Unlike a lot of cakes, this is a delicate batter, so do not tap on the counter to remove air bubbles. Bake in a 350° oven for 24-28 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to completely cool on a rack.
Make frosting and frost
Step 1: Combine cream cheese and butter in a large bowl. Combine with a handheld mixer on low, slowly increasing to high speed, until fluffy, about 2 minutes. Add coconut extract, kosher salt, and 2 teaspoons of coconut milk. Mix just until combined.
Step 2: Add powdered sugar, ½ cup at a time, beating on low speed until just combined before adding more. After all the sugar is added, increase speed to high, and beat until smooth and fluffy. If the frosting seems too thin, add more powdered sugar, a couple of tablespoons at a time. If it seems too thick, add more coconut milk, one teaspoon at a time.
Step 3: Use an offset spatula, or butter knife, to spread the frosting on top of the cake.
Step 4: Sprinkle sweetened coconut flakes on top of the frosting.
Slice, serve, and enjoy!
Serving suggestion
Coconut cake is a traditional Southern dessert and it is especially enjoyed with lemon curd. Layered coconut cakes usually have the curd in between the layers, but I like to serve a nice big dollop on the side.
You can use store bought curd, but my easy lemon curd takes less than 15 minutes, is so creamy and tangy, and is a perfect accompaniment to this coconut cake. Serve it with a refreshing mango smoothie. You'll thank me later.
Recipe FAQs
Absolutely! In place of the 3 whipped egg whites, use 2 large eggs, incorporating one egg at a time and then the coconut milk and coconut extract.
Yes, you can and should if baking for a crowd! Just click on the 2X button on the recipe card and bake in a 13X9 inch pan. It will take longer to bake, so start checking for doneness at 30 minutes.
Store any leftover cake in a covered cake stand or airtight container at room temperature for up to 3 days.
More delicious cake recipes
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-Cynthia
📖 Recipe
Coconut Cloud Cake
Equipment
Ingredients
- 3 large (100 g) egg whites whipped to stiff peaks, can sub with 2 whole large eggs
- ¼ cup (57 g) unsalted butter room temperature, cubed
- ¼ cup (60 g) vegetable oil
- 1 ¾ cups (210 g) cake flour
- ¾ cup (150 g) granulated sugar
- 2 teaspoon (8 g) baking powder
- ½ teaspoon kosher salt
- 1 cup (240 g) canned coconut milk
- ½ teaspoon coconut extract
Coconut Cream Cheese Frosting
- 4 oz (113 g) cream cheese room temperature
- ¼ cup (56 g) unsalted butter room temperature
- ½ teaspoon coconut extract
- ⅕ teaspoon kosher salt
- 2 teaspoon (10 g) coconut milk
- 1 ½ cups (180 g) powdered sugar
For the top
- ½ cup (50 g) sweetened coconut flakes
Optional
- Lemon curd on the side
Instructions
- Preheat oven to 350° F Spray a square baking pan with nonstick spray. If you want to remove cake from the pan before serving, line the pan with parchment paper, leaving the ends out to use as a sling to pull the cake out.
Make cake
- Separate eggs and place whites in a clean medium bowl. Use a hand mixer or stand mixer with whisk attachment to whisk egg whites to stiff peaks.
- In a large bowl combine cake flour, granulated sugar, kosher salt, and baking powder. Add cubed softened butter and oil and mix on low speed until it’s the texture of coarse breadcrumbs or wet sand.
- Add coconut milk and coconut extract into the mixed dry ingredients and combine on medium speed for about one minute. There will still be some lumps in the batter.
- dd one third of the whipped whites into your batter and mix in well. Add the rest of the egg whites and fold gently until there are only a few small white streaks left.
- Pour the batter into your prepared pan. Smooth the top with a spatula. Unlike a lot of cakes, this is a delicate batter, so do not tap on the counter to remove air bubbles.
- Bake in a 350° oven for 24-28 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to completely cool on a rack.
Coconut Cream Cheese Frosting
- Combine cream cheese and butter in a large bowl. Combine with a handheld mixer on low, slowly increasing to high speed, until fluffy, about 2 minutes. Add coconut extract, kosher salt, and 2 teaspoons of coconut milk. Mix just until combined.
- Add powdered sugar, ½ cup at a time, beating on low speed until just combined before adding more. After all the sugar is added, increase speed to high, and beat until smooth and fluffy.
- If the frosting seems too thin, add more powdered sugar, a couple of tablespoons at a time. If it seems too thick, add more coconut milk, one teaspoon at a time.
Finishing the cake
- Use an offset spatula, or butter knife, to spread the frosting on top of the cake. Sprinkle sweetened coconut flakes on top of the frosting, slice, and serve.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
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