Coconut Cloud Cake — The American Layer Cake That Looks Like a Dream and Tastes Even Better

Coconut Cloud Cake is one of those showstopper desserts that looks impossibly impressive on the table but is far more achievable than it appears. Light, tender coconut sponge layers, fluffy cream cheese frosting that holds its shape beautifully and a generous coating of toasted coconut flakes that gives the finished cake its signature cloud-like appearance. It is the kind of cake that makes a celebration feel like a celebration.

The Secret to a Light Coconut Sponge

Coconut adds flavour and moisture to a cake batter but it also adds density. The key to keeping the sponge light is using coconut milk in place of regular milk and folding rather than mixing the dry ingredients in. Coconut milk contributes a subtle, fragrant coconut flavour that runs through every layer without making the crumb heavy. Whipping the egg whites separately and folding them into the batter at the end adds lift and produces the airy, cloud-like texture that gives this cake its name.

Toasting the Coconut Flakes

Do not skip toasting the coconut flakes. Raw coconut flakes are fine but toasted coconut flakes are extraordinary — golden, nutty and fragrant in a way that raw flakes never achieve. Spread them on a baking sheet and toast in a 180°C oven for five to seven minutes, watching carefully and stirring once halfway through. They go from pale to golden very quickly. Let them cool completely before pressing them onto the frosted cake so they stay crisp rather than softening against the frosting.

Get the Full Recipe

Our Coconut Cloud Cake printable recipe card includes the complete ingredient list, step-by-step directions, chef's notes, frosting tips and storage advice — all in English, Spanish and French. Instant digital download, print at home on US Letter paper.

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