Coconut Cloud Cake

There’s a moment when the oven door opens and a warm, sweet coconut aroma pours out like a memory: that’s the first hint that the Coconut Cloud Cake has arrived. Imagine a tender, pillowy crumb that melts on the tongue, layered with silky, buttery frosting and a soft kiss of shredded coconut on top. The first bite should be a symphony of light vanilla, rich cream, and toasted coconut — soft, slightly moist, and perfectly balanced between sweet and delicate.

This cake is perfect for lazy weekend brunches, celebratory birthdays, or an elegant finish to a summer dinner. It’s comforting enough for cozy mornings with coffee, and showy enough for holidays and potlucks. If you’re a fan of coconut-forward desserts, pair it with another coconut classic — I love serving it alongside a denser option like a coconut cream pound cake for contrasting textures and to satisfy every sweet tooth at the table.

At a glance

Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 50 minutes (plus cool time)
Servings: 12 slices
Difficulty Level: Easy-to-Moderate

Nutrition Highlights
Below is an estimated nutritional breakdown per serving (one slice) for the recipe as written, assuming the cake yields 12 servings. Values are approximate and calculated from standard ingredient profiles (USDA FoodData Central and other governmental/medical nutrition references). For personalized dietary advice, consult a registered dietitian or your healthcare provider.

Per serving (approx.):

Calories: 685 kcal
Protein: 5.5 g
Carbohydrates: 85 g
- Sugars: 66 g
- Fiber: 2.7 g
Fat: 37.5 g
- Saturated Fat: ~22 g (largely from butter, coconut, cream)
Sodium: ~110 mg

Notes: These estimates are based on typical values for all-purpose flour, granulated and powdered sugar, butter, shredded coconut, eggs, vegetable oil, and dairy products. Sources used for verification include USDA FoodData Central and health guidance from Mayo Clinic. Actual values depend on brands and specific ingredient choices.

Why You’ll Love It
This cake nails the emotional and sensory parts of dessert. The aroma alone — warm coconut and vanilla — invites conversation before the first forkful. The crumb is soft enough to feel like a cloud, while the frosting brings a luxurious, creamy contrast. It’s ideal for gatherings where you want a cake that feels indulgent but not fussy: easy to slice, easy to serve, and sure to spark compliments. Make it when you want a nostalgic treat that’s also show-stopping on the table.

How to Make Coconut Cloud Cake

Ingredients

2 cups all-purpose flour (about 240 g)
1 1/2 cups granulated sugar (about 300 g)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk (240 ml)
1/2 cup vegetable oil (120 ml)
4 large eggs
1 teaspoon vanilla extract
1 cup shredded coconut (about 80 g) — for the batter
1 cup (227 g) unsalted butter, softened (for frosting)
4 cups powdered sugar (about 480 g) (for frosting)
1/4 cup heavy cream (60 ml) (for frosting)
1 teaspoon vanilla extract (for frosting)
1 cup shredded coconut (about 80 g) — for topping

Optional ingredients and substitutions:

Use coconut oil in place of vegetable oil for extra coconut flavor (use same volume).
For lighter frosting, replace half the butter with cream cheese (softened).
Use sweetened shredded coconut for a sweeter, more pronounced coconut flavor; or use unsweetened to control sugar.
To make this gluten-free: substitute a 1:1 gluten-free flour blend that contains xanthan gum.
For a lower-sugar frosting, reduce powdered sugar and add a touch more cream to retain spreadability.

Directions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large bowl, mix flour, sugar, baking powder, and salt.
In another bowl, combine buttermilk, vegetable oil, eggs, and vanilla.
Gradually add the wet ingredients to the dry ingredients and mix until just combined.
Fold in the shredded coconut.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat butter until creamy, gradually add powdered sugar and heavy cream, and mix until smooth.
Stir in vanilla extract and mix well.
Once the cakes are cool, spread frosting between the layers and on top.
Sprinkle shredded coconut on top of the frosting.
Slice and serve the Coconut Cloud Cake.

Practical tips while you work:

Avoid overmixing the batter; mix until just combined for the tenderest crumb.
Measure flour by spooning into the cup and leveling, or better yet, weigh it for accuracy.
If the shredded coconut browns too quickly during a toast, remove it early — gently toasted coconut adds warmth and crunch.
Check doneness at 25 minutes with a toothpick; if it comes out with a few moist crumbs, it’s ready.
Cool completely before frosting to prevent the buttercream from melting.

Presentation Tips

Keep the cake simple and elegant: a smooth buttercream finish and a generous, even layer of shredded coconut on top is classic.
Toast a small portion of the coconut topping until golden and scatter it on one side for visual contrast.
For a rustic look, leave the sides unfrosted and pipe a simple border on top.
Garnish with thin lime or orange zest for a citrusy counterpoint.
For single-serving presentation, serve individual slices on small plates with a dusting of powdered sugar.

Keeping it Fresh
Proper storage will keep your cake tasting its best:

Room temperature: Store covered (cake dome or cake carrier) for 1–2 days in a cool area. Because the frosting contains butter and cream, keep air exposure minimal.
Refrigeration: Store in an airtight container for up to 4–5 days. Bring slices to room temperature before serving for best flavor.
Freezer: The unfrosted layers freeze best — wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then frost. Frosted cake can be frozen for up to 1 month with careful wrapping; thaw in the refrigerator.

Pro Tips & Tricks

Best coconut: Use unsweetened, long-shredded coconut for a fresh, less cloying texture; sweetened coconut works if you prefer extra sweetness.
Texture key: Don’t skimp on the fold — folding the coconut in gently prevents deflating the batter and keeps the cake airy.
Even layers: Weigh batter into pans for uniform layers (divide total batter weight by two).
Frosting consistency: If your frosting is too stiff, add heavy cream a teaspoon at a time until spreadable; if too thin, add a bit more powdered sugar.
Doneness cue: Beyond the toothpick, a light spring back at the center puts your cake in the perfect zone.

Creative Twists

Tropical Lime Coconut: Add the zest of 2 limes to the batter and 1 tablespoon of lime juice to the frosting for a bright, tropical lift.
Vegan version: Use a vegan butter substitute and plant-based milk yogurt instead of buttermilk; replace eggs with flax “eggs” (4 tbsp ground flax + 12 tbsp water, set for 5 minutes). Use a vegan-friendly powdered sugar.
Coconut-Pineapple Layer: Fold 1 cup of finely crushed, drained pineapple into the batter and reduce buttermilk slightly to account for moisture; top with toasted coconut.
Gluten-free: Use a certified 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
Toasted Almond Coconut: Stir in 1/2 cup toasted almonds into the frosting for crunch.

Recipe Q&A
Q: Can I use sweetened shredded coconut?
A: Yes. Sweetened coconut will increase the overall sweetness and add extra moisture—reduce the sugar by 1/4 cup if you prefer a less sweet cake.

Q: Why did my cake sink in the middle?
A: Common causes are underbaking, opening the oven too early, or too much leavening. Ensure accurate oven temperature and test doneness with a toothpick.

Q: How do I prevent grainy frosting?
A: Sift powdered sugar if clumpy and beat butter until very smooth before gradually adding sugar. Use room-temperature butter for best texture.

Q: Can I make this ahead for a party?
A: Yes. Bake layers a day ahead and store wrapped in the fridge or freeze layers and assemble the day of. Frosting can be made and refrigerated, then whipped slightly before using.

Q: Any lighter or healthier options?
A: Use reduced-fat dairy for the frosting and replace half the butter with cream cheese or Greek yogurt (chilled and used carefully) — this changes flavor and texture but reduces saturated fat.

Conclusion

There’s something comforting about a cake that’s both easy to make and grand on the table — Coconut Cloud Cake is one of those recipes. It rewards simple ingredients with approachable technique and a crowd-pleasing finish. Try it for your next brunch, birthday, or holiday gathering; then come back and tell me how you dressed it up or simplified it for weeknight dessert. For more coconut inspiration and to compare notes with other home bakers, take a look at this classic version on My Country Table and a community-tested variation at Just A Pinch Recipes.