I dig this Coconut Cloud Cake because its airy sponge layers, tropical coconut frosting, and crunchy toasted coconut create a truly irresistible dessert experience. Each bite combines a feather-light texture with a rich coconut punch that feels both indulgent and refreshingly unique. I appreciate every element making it a delight.

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I love baking and trying out new coconut cake recipes that remind me of homemade treats from my childhood. This Coconut Cloud Cake is a real winner.

The sponge layers use 1 cup cake flour, 1/2 cup cornstarch and 1 1/2 cups granulated sugar, plus 8 large eggs that I’ve separated to give the cake its ultra light texture. I mix in 1/2 cup full-fat coconut milk and half of 1/2 cup unsalted butter along with 1 tsp vanilla extract, which makes the batter extra smooth.

The frosting is made with 1/2 cup coconut cream, 3 cups sifted powdered sugar, and additional desiccated coconut for that unique crunch. You can call it a coconut sheet cake or a coconut dessert, but to me, it’s just one of the most delightful and nutritional treats.

It is a simple delight that perfectly combines flavor with a satisfyingly light texture. Enjoy this yummy food dessert and eat dessert with a smile.

Why I Like this Recipe

1. I really love how soft and airy this cake is—it’s like biting into a fluffy, melting cloud, and it always reminds me of those fun summer days.
2. I adore the coconut flavor in this recipe; the coconut milk, cream, and toasted coconut all come together to give it a tropical punch that feels both light and indulgent.
3. I appreciate that the recipe is almost foolproof, even if it takes a few extra steps—it’s super satisfying to see the batter transform into a delicious cake without too many complications.
4. I enjoy how the frosting blends perfectly with the sponge layers, giving the cake a creamy, luscious finish that makes me want to have another piece right away.

Ingredients

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Cake flour is mostly carbohydrate and gives the cake a light, airy structure.
Cornstarch helps tenderize the crumb and has plenty of carbohydrates for energy.
Eggs provide protein and help bind the ingredients together in the batter.
Coconut milk adds a tropical twist and brings a touch of healthy fat.
Unsalted butter gives rich flavor and moisture while making the cake taste delicious.
Desiccated coconut adds fibre and texture, making every bite more fun.
Powdered sugar sweetens the frosting and makes it smooth and delightful.

Ingredient Quantities

1 cup cake flour (or sifted all-purpose flour)

1/2 cup cornstarch

1 1/2 cups granulated sugar

8 large eggs, separated (yolks and whites kept apart)

1/2 cup full-fat coconut milk

1/2 cup unsalted butter, melted and cooled (divided use: half for the cake and half for the frosting)

1 tsp vanilla extract

1 tsp baking powder

1/4 tsp salt

1/4 tsp cream of tartar (to help stiffen the egg whites, optional but recommended)

1 1/2 cups desiccated coconut (divided; some for the cake batter and some to fold into the frosting)

1/2 cup coconut cream (for the luscious coconut frosting)

3 cups sifted powdered sugar (for the frosting)

Additional desiccated coconut for toasting and garnish (about 1/2 cup)

How to Make this

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1. Preheat your oven to 350°F and grease two 8-inch round cake pans then line them with parchment paper so the cake won’t stick.

2. In a bowl, sift together 1 cup cake flour (or sifted all-purpose flour), 1/2 cup cornstarch, 1 tsp baking powder and 1/4 tsp salt.

3. In a separate bowl, whisk together the 8 egg yolks, 1/2 cup full-fat coconut milk, 1/2 cup melted and cooled unsalted butter (remember half is saved for the frosting) and 1 tsp vanilla extract until smooth.

4. In a large, clean bowl, beat the 8 egg whites with 1/4 tsp cream of tartar until they start getting stiff then gradually add 1 1/2 cups granulated sugar until stiff peaks form.

5. Carefully fold the sifted dry ingredients into the whipped egg whites, then fold in the egg yolk mixture and about 1 cup of the 1 1/2 cups desiccated coconut, being gentle so you dont knock out the air.

6. Evenly pour the batter into the prepared cake pans and bake for about 25 minutes or until a toothpick inserted in the center comes out mostly clean. Let the cakes cool in the pans for 10 minutes then transfer to a cooling rack.

7. While the cake cools, start the frosting by mixing together the remaining 1/2 cup melted butter with 1/2 cup coconut cream in a bowl.

8. Gradually add in 3 cups sifted powdered sugar and beat until smooth then fold in the rest of the desiccated coconut (about 1/2 cup) into the frosting.

9. In a small pan, lightly toast an extra 1/2 cup of desiccated coconut over medium heat stirring constantly until it turns a light golden color then allow it to cool.

10. To assemble, place one cake layer on your serving plate, spread a generous layer of the coconut frosting on top then add the second cake layer, frost the top and sides evenly and sprinkle the toasted coconut over the top for that irresistible crunch. Enjoy your Coconut Cloud Cake!

Equipment Needed

1. An oven that you can preheat to 350°F
2. Two 8-inch round cake pans with parchment paper and something to grease them
3. Several mixing bowls (one for sifting dry ingredients, one for the egg yolk mixture, and a large one for beating egg whites)
4. A whisk to mix the egg yolk mixture
5. An electric or hand mixer to beat the egg whites
6. A sifter to sift the dry ingredients and later the powdered sugar
7. A rubber spatula for gently folding the batter and mixing the frosting
8. A cooling rack to let the cakes cool after baking
9. A small pan (or saucepan) for toasting the coconut
10. Measuring cups and spoons for all the ingredients
11. A serving plate for assembling and presenting your cake

FAQ

Q: Can I use all-purpose flour instead of cake flour?

A: Yeah you can. Just make sure to sift your all-purpose flour to get a lighter texture in the cake, otherwise it might turn out a bit dense.

Q: Why do I need to separate the eggs?

A: Separating the eggs helps to whip the egg whites until they are frothy which gives the cake its fluffy and light cloud-like texture. Its a key step so dont skip it.

Q: What if I dont have cream of tartar?

A: You can still make the recipe without it, but the egg whites might not whip as stiff. You could try a few drops of lemon juice as an alternative.

Q: Can I prepare the cake ahead of time?

A: Sure, the cake can be made a day ahead and stored in an airtight container at room temperature. Just be sure to add the frosting right before serving for the best texture.

Q: How can I toast the extra desiccated coconut for garnish?

A: Spread the coconut evenly on a baking sheet and toast it in a preheated oven at 350°F for about 5-7 minutes, stirring occasionally. Keep an eye on it so it doesnt burn.

Coconut Cloud Cake Recipe Substitutions and Variations

Instead of cake flour, you can simply use all-purpose flour; just sift it a couple times or mix in 2 tablespoons of cornstarch for every cup to get a lighter texture.
If you are out of full-fat coconut milk, you can use whole milk with a splash of coconut extract to mimic that coconut flavor.
If you cant find desiccated coconut for the frosting, unsweetened shredded coconut works pretty well too, though it might be a bit chewier.
For the coconut cream in the frosting, heavy cream with a little coconut extract is a decent substitute that still keeps the flavor rich.

Pro Tips

• Make sure all your ingredients, especially the eggs and butter, are at room temperature before you start. This helps them blend smoother and keeps your batter light and airy.

• When folding in the egg yolk mixture into the whipped whites, do it slowly and carefully. Overmixing can cause the bubbly texture to collapse and make your cake denser.

• For the toasted coconut garnish, keep a really close eye on it. It can burn real quick so keep stirring constantly and take it off the heat as soon as it gets that light golden color.

• If you have time, sift your dry ingredients more than once. This extra step helps to remove clumps and ensures that everything mixes evenly into your batter.