This Soft & Fluffy Coconut Cloud Cake has been my go-to celebration cake for family birthdays and summer brunches for years. I first developed this version while chasing a texture that felt simultaneously airy and moist — the kind of slice that melts on the tongue and leaves a whisper of coconut on the palate. The combination of full-fat canned coconut milk and egg whites gives the crumb a pillowy lift, while the coconut cream filling keeps every bite bright and fresh. It’s a recipe that has become a ritual: my sister insists on a thin strip of toasted coconut around the base, and my kids always pick the corner slices.

I discovered this balance between richness and lightness during a long weekend of testing: swapping buttermilk and coconut milk ratios, tweaking extracts, and dialing mixing times. What makes this cake special is the layering technique — three even rounds that stack effortlessly because the batter is forgiving but structured. The mouthfeel comes from using cake flour for a tender crumb, and the whipped coconut cream center adds contrast to the butter-based frosting. Whether you’re baking for a special occasion or a leisurely weekend, this cake rewards patience with a delicate, tropical finish.

Ingredients

• Cake flour (2 1/2 cups): Use a sifted cake flour for the lightest crumb — brands like King Arthur or Swans Down work well. Sifting removes lumps and aerates the flour so the layers rise evenly.
• Baking powder & baking soda (2 1/2 tsp and 1/2 tsp): These leaveners give lift; make sure your baking powder is fresh (less than a year old) for reliable rise.
• Unsalted butter (3/4 cup + 1 cup for frosting): Use room-temperature butter for creaming; for best flavor, try Plugrá or a European-style butter if available.
• Granulated sugar (1 3/4 cups): Standard white sugar for structure and tenderness — superfine sugar can dissolve faster for a slightly finer crumb.
• Egg whites (4 large): At room temperature, they whip more easily and incorporate air for lift.
• Canned coconut milk (1 cup): Full-fat gives the richest flavor; shake the can well before measuring to recombine any separated cream.
• Buttermilk (1/2 cup): Adds tang and acidity, reacting with baking soda for tenderness and a subtle tangy note.
• Vanilla & coconut extract (1 tsp each): Use pure vanilla extract and a high-quality coconut extract — add coconut gradually to avoid an artificial edge.
• For the filling: Heavy whipping cream (1 cup), powdered sugar (1/4 cup), and 1/2 cup sweetened shredded coconut — cold cream whips to volume and holds shape when chilled.
• For the frosting: 1 cup butter, 3 1/2 cups powdered sugar, 2–3 tbsp coconut milk, coconut extract, and a pinch of salt to balance sweetness.
• Garnish: 1/2 cup sweetened shredded coconut for the sides and base — toast lightly if you prefer a deeper flavor.

Instructions

Prepare the pans: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round pans and line the bottoms with parchment paper. The parchment prevents sticking and helps you lift the delicate layers cleanly after the initial 10-minute rest. Mix dry ingredients: Whisk together 2 1/2 cups sifted cake flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl. Whisking distributes leavening so the cake rises uniformly without tunnels. Cream butter and sugar: Beat 3/4 cup softened unsalted butter with 1 3/4 cups granulated sugar on medium speed for 3–4 minutes until light and pale. Proper creaming incorporates air; scrape the bowl sides to ensure an even texture. Add egg whites and extracts: Add 4 large egg whites one at a time, beating after each addition. Mix in 1 teaspoon vanilla and 1 teaspoon coconut extract. Egg whites add lift while keeping the batter light — avoid overbeating to prevent breakdown. Alternate wet and dry: With mixer on low, add the dry ingredients in three additions, alternating with 1 cup full-fat canned coconut milk and 1/2 cup buttermilk, beginning and ending with dry. Stir just until combined to maintain air bubbles for a tender crumb. Bake the layers: Divide batter evenly among the prepared pans. Bake 23–26 minutes, or until a toothpick comes out clean and tops are lightly golden. Rotate pans halfway if your oven has hot spots. Let cool 10 minutes in pans, then invert onto a wire rack to cool completely. Make the coconut cream filling: Chill a mixing bowl and whip 1 cup cold heavy cream with 1/4 cup powdered sugar and 1/2 teaspoon vanilla until soft peaks form. Fold in 1/2 cup sweetened shredded coconut gently. Keep refrigerated until assembly to maintain volume. Prepare the frosting: Beat 1 cup softened butter until smooth. Gradually add 3 1/2 cups powdered sugar, beginning on low and increasing to medium until fluffy. Mix in 1 teaspoon coconut extract and a pinch of salt. Add 2–3 tablespoons coconut milk one tablespoon at a time until spreadable. Assemble the cake: Place one cooled layer on a stand. Spread half the coconut cream filling evenly. Add the second layer, spread remaining filling to the edges. Top with final layer, then apply a thin crumb coat of frosting and refrigerate 20 minutes before the final coat and decoration.

Storage Tips

Store the fully decorated cake in the refrigerator, covered loosely with a cake dome or large bowl to prevent condensation. The whipped coconut filling is stable for 24–36 hours refrigerated; after that the texture will soften. For longer storage, freeze undecorated layers or a crumb-coated cake for up to 3 months, wrapped in plastic and foil. To serve from frozen, thaw overnight in the fridge to preserve structure and avoid weeping. If reheating slices, bring to room temperature for 30–45 minutes for the best flavor and texture.

Ingredient Substitutions

If you don’t have cake flour, make a substitute by removing 2 tablespoons of flour per cup and replacing with 2 tablespoons cornstarch, sifted together for each cup used. For dairy-free adaptations, replace butter with a high-quality dairy-free spread and use coconut whipping cream substitutes for the filling; be aware the frosting stability will differ. If you prefer less sweetness, reduce the powdered sugar in the filling by up to 2 tablespoons. For a lighter coconut note, scale coconut extract to 1/2 teaspoon and add more vanilla.

Serving Suggestions

Serve slices at room temperature alongside fresh mango slices or raspberries for a bright contrast. For a formal presentation, pipe small rosettes of frosting around the top edge and sprinkle toasted coconut across the center. This cake pairs well with light coffee or jasmine tea, and is delightful as a centerpiece for bridal showers or summer dinners. For a tropical brunch, serve with coconut-lime curd on the side and a chilled fruit salad.

Cultural Background

Layer cakes infused with coconut appear across tropical cuisines where coconut is abundant — from Southeast Asia to the Caribbean. This version takes inspiration from classic American layer techniques (creaming method, buttercream) and melds them with coconut-forward flavors that nod to island desserts. Historically, coconut became a popular baking ingredient in the 19th century as trade routes expanded, and today it’s a beloved addition in many celebratory cakes for its fragrance and richness.

Seasonal Adaptations

In summer, brighten the filling with a tablespoon of lime zest folded into the whipped coconut cream and garnish with candied lime slices. For winter holidays, swap the shredded coconut for toasted almonds and add a teaspoon of rum extract to the frosting for warmth. For spring, fold in finely chopped pineapple into the filling for a light tropical twist. These small swaps let the same base method shine across seasons.

Meal Prep Tips

Prepare the layers a day ahead and keep them wrapped in the fridge. Make the coconut frosting and store in an airtight container; bring to room temperature and re-whip briefly before use. Whip the filling a few hours before assembly and keep chilled until stacking. For easy single-serve packing, slice and wrap individual portions for grab-and-go treats that retain freshness for 24–36 hours.

Whether you’re baking this for a party or a quiet Sunday, this cake rewards thoughtful technique with unforgettable texture and flavor. Make it your own by adjusting extracts, toasting the coconut, or adding fresh fruit — but keep the gentle balance between cloud-like layers and creamy filling that makes this cake so special.