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–+ servings

Coconut Cloud Cake

Coconut Cloud Cake is a tender, creamy coconut dessert made in a 9x13-inch pan with a warm coconut milk soak and fluffy cream cheese whipped topping. It chills into a soft, cloudlike make-ahead cake that is best served cold.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings
Calories 715 kcal

Ingredients
  

  • 2 3/4 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup butter softened, not melted
  • 4 egg whites
  • 1 egg
  • 1 cup heavy whipping cream
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons coconut extract
  • 1 15-ounce can full-fat coconut milk for pouring over the baked cake
  • 1 8-ounce package cream cheese softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons coconut extract
  • 2 cups heavy whipping cream chilled
  • 1 cup sweetened shredded coconut for the top

Instructions
 

  • Preheat the oven to 350°F and thoroughly grease a 9x13-inch cake pan.
  • In a large bowl, sift together the cake flour, baking powder, and salt, then stir in the sugar.
  • Slice the softened butter into little pats and add it gradually, mixing with a hand mixer a couple tablespoons at a time until the mixture looks sandy and crumbly.
  • Slowly mix in the egg whites, then add the whole egg; once incorporated, pour in the heavy whipping cream, vanilla extract, and coconut extract, then beat for 1 to 2 minutes until the batter is well combined and airy.
  • Spread the batter into the prepared pan and bake for 30 to 35 minutes, starting to check around 30 minutes, until a toothpick inserted in the center comes out clean.
  • As soon as the cake comes out of the oven, use a fork to poke shallow holes all over the top, then shake the can of full-fat coconut milk well and pour it evenly over the warm cake.
  • Let the cake cool completely to room temperature while it absorbs the coconut milk.
  • Beat the softened cream cheese in a large bowl until smooth, add the sugar, vanilla extract, and coconut extract, then slowly add the chilled heavy whipping cream and beat until stiff peaks form, about 3 to 4 minutes.
  • Spread the frosting over the cooled cake, sprinkle the sweetened shredded coconut over the top, and chill for at least 1 hour before serving.

Notes

Keep Coconut Cloud Cake covered in the refrigerator because of the cream cheese and whipped cream topping. It tastes best cold and will keep nicely for about 3 to 4 days, though the coconut on top may soften over time. Do not reheat; serve cold or let slices sit for a few minutes before serving if a softer chill is preferred.

Nutrition

Calories: 715kcal
Keyword 9x13 cake, coconut cake, Coconut Cloud Cake, coconut milk cake, cream cheese frosting, make ahead dessert
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