Coconut Cloud Cake

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A dreamy, fluffy slice of heaven—the Coconut Cloud Cake is exactly what it sounds like. Light as air, with a melt-in-your-mouth sponge and a billowy topping of whipped cream and toasted coconut, this dessert feels like biting into a tropical cloud. Whether you’re celebrating something special or just need a little sweet sunshine in your day, this cake delivers.

What makes this cake truly special is its texture: soft, tender crumb with a moist center, balanced by the sweet crunch of toasted coconut on top. It’s the kind of treat that impresses without feeling heavy or overly rich, and it’s surprisingly easy to whip up with pantry staples.

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What Kind of Cake Base Works Best for Coconut Cloud Cake?

For the perfect Coconut Cloud Cake, a light yellow or white cake base works best. You want a base that’s airy and fluffy but still sturdy enough to hold a luscious whipped topping. You can use a boxed mix as a shortcut or bake it from scratch for extra freshness. Either way, be sure not to overmix the batter—this is key to keeping the cake cloud-soft.

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Ingredients for the Coconut Cloud Cake

Yellow Cake Mix or Homemade Yellow Cake Base
Provides the soft and fluffy foundation of the cake. You can opt for a mix or make it from scratch depending on your preference.

Coconut Cream or Cream of Coconut
Adds rich coconut flavor and moisture. It’s poured into the baked cake to soak through every bite.

Sweetened Condensed Milk
Combines with the coconut cream to create a sweet and moist texture.

Whipped Topping (like Cool Whip or homemade whipped cream)
This is the “cloud” element! It gives the cake its dreamy, fluffy top.

Toasted Shredded Coconut
Sprinkled generously on top for texture and a burst of real coconut flavor.

Vanilla Extract (optional)
For a warm, aromatic undertone that pairs beautifully with coconut.

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How To Make the Coconut Cloud Cake

Step 1: Bake the Cake Base

Prepare your yellow or white cake according to the package instructions or your favorite homemade recipe. Bake it in a 9×13-inch pan until golden and a toothpick comes out clean. Let the cake cool for about 10 minutes.

Step 2: Poke and Soak

Using the handle of a wooden spoon, poke holes all over the cake. In a bowl, mix together coconut cream and sweetened condensed milk. Slowly pour the mixture evenly over the warm cake, allowing it to soak into the holes. Let the cake cool completely.

Step 3: Chill the Cake

Once the cake has cooled, cover it and refrigerate for at least 2 hours, or overnight for the best flavor and texture.

Step 4: Top with Whipped Topping

Spread a generous layer of whipped topping (store-bought or homemade) over the chilled cake, smoothing it out to the edges.

Step 5: Add the Finishing Touch

Sprinkle the top with toasted shredded coconut. To toast your coconut, bake it at 350°F for 5-7 minutes, stirring halfway through, until golden brown.

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How to Serve and Store Coconut Cloud Cake

This cake is best served cold, straight from the refrigerator. The chilled layers make each bite cool and creamy, perfect for warm days or as a refreshing finish to any meal. Garnish with extra toasted coconut or even a few fresh pineapple chunks for a tropical twist.

To store, cover the cake tightly and refrigerate. It keeps well for up to 4 days. If you’re planning ahead, the cake base can be baked and soaked a day before topping it with whipped cream and coconut.

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Frequently Asked Questions

Can I use a white cake mix instead of yellow?

Yes! A white cake mix works just as well and gives the cake a lighter color and a slightly more neutral flavor that lets the coconut shine.

Is there a substitute for cream of coconut?

You can use full-fat coconut milk, but the texture may be slightly thinner. Cream of coconut (like Coco López) adds sweetness and richness that really enhances the cake.

How do I keep the whipped topping from getting watery?

If using store-bought whipped topping, keep the cake well chilled. For homemade whipped cream, stabilize it with a bit of powdered sugar or cornstarch to help it hold.

Can I make this cake ahead of time?

Absolutely. In fact, the flavors improve overnight. Just wait to add the whipped topping and coconut until a few hours before serving.

Is this cake freezer-friendly?

You can freeze the soaked cake base (without the topping) for up to 2 months. Thaw in the fridge overnight, then top before serving.

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Want More Cake Ideas with a Tropical Twist?

If this Coconut Cloud Cake stole your heart, you might also love these sweet creations:

• Pineapple Upside Down Cake Fudge: a chewy, candy-style take on a classic island dessert.
• Strawberry Cheesecake Banana Pudding: fruity layers and creamy filling in every bite.
• Strawberry Crunch Cheesecake Salad: perfect for potlucks and BBQs.
• No-Bake Easy Cherry Chocolate Chip Pie: a chill-and-serve favorite with bursts of chocolate and cherry.
• Strawberry Cheesecake Cupcakes: perfect for serving up individual sweets.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you use real whipped cream or go for the classic Cool Whip? Maybe you sprinkled a little white chocolate on top?

I love seeing your delicious spins on my recipes. Questions and tips are always welcome—let’s bake smarter together!

👉 For more dreamy desserts, follow me on Pinterest @LifeWithNinaRecipes.

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