Coconut Cloud Cake

When the sun’s blazing and you want dessert without the heaviness, this Coconut Cloud Cake is your sweet escape. It’s tender, airy, and bursting with coconut goodness—just the right balance of creamy, fluffy, and refreshing. A delicate white cake soaked in velvety coconut milk and finished with cloud-like whipped frosting, this treat disappears faster than you can say “just one more slice.”

Best part? You don’t need fancy ingredients or a pastry degree—just a handful of pantry basics and a few easy steps.

🍰 Ingredients

🧁 Instructions

1. Prep the Pan & Oven
   Preheat to 350°F. Grease a 9×13-inch cake pan thoroughly.
2. Build the Batter
   • In a large bowl, sift together flour, baking powder, salt, and sugar.
   • Cut butter into chunks and mix it in until crumbly.
   • Add egg whites gradually, then the whole egg.
   • Stir in heavy cream, vanilla, and coconut extract. Blend for 1–2 minutes until smooth and airy.
3. Bake
   Transfer to the pan and bake 30–35 minutes, or until a toothpick comes out clean.
4. Soak the Cake
   While warm, poke shallow holes in the top. Shake the can of coconut milk and pour it evenly over the cake. Let cool and absorb.
5. Make the Topping
   • Beat cream cheese until smooth.
   • Add sugar, vanilla, and coconut extract and mix well.
   • Gradually blend in the chilled cream until fluffy and stiff peaks form (about 3–4 minutes).
6. Assemble
   Spread the whipped topping over the cooled cake and sprinkle shredded coconut.
7. Chill & Serve
   Refrigerate until ready. Slice, serve, and watch it vanish.