Description
This Coconut Cloud Cake is a tropical dream—light, fluffy yellow cake soaked in creamy coconut milk and sweetened condensed milk, then topped with a thick layer of whipped cream and toasted shredded coconut. It’s chilled to perfection and served cold for the ultimate refreshing dessert. Ideal for warm weather, potlucks, or any day that needs a taste of sunshine.
Ingredients
1 box yellow cake mix (or homemade equivalent)
1 can (15 oz) coconut cream or cream of coconut
1 can (14 oz) sweetened condensed milk
1 container (8 oz) whipped topping or 3 cups homemade whipped cream
1 cup toasted shredded coconut
1 teaspoon vanilla extract (optional)
Instructions
1. Prepare the cake batter according to package directions or your favorite homemade recipe. Bake in a 9×13-inch pan until golden and a toothpick inserted comes out clean. Let cool for 10 minutes.
2. Using the handle of a wooden spoon, poke holes all over the surface of the cake.
3. In a bowl, stir together coconut cream and sweetened condensed milk until well combined. Pour evenly over the warm cake, letting the mixture soak into the holes.
4. Allow the cake to cool completely, then cover and refrigerate for at least 2 hours or overnight.
5. Once chilled, spread the whipped topping evenly over the surface of the cake.
6. Toast shredded coconut at 350°F for 5–7 minutes, stirring halfway through. Let cool, then sprinkle over the cake.
7. Serve cold, and enjoy every creamy, coconutty bite!
Notes
Chill the cake overnight for best flavor—every layer gets time to soak and set beautifully.
For an extra coconut punch, add ½ teaspoon coconut extract to the soaking mixture.
Homemade whipped cream? Stabilize it with a tablespoon of powdered sugar to keep it firm and fluffy.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 29g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: coconut cake, poke cake, tropical dessert