There are cakes you eat, and then there are cakes you experience. Cakes that stop conversations. Cakes that float across a room the moment someone lifts the lid off the cake stand. Cakes that look like they’re wrapped in winter snow, whisper-soft and impossibly fluffy. Cakes that taste like a cloud gently soaked in vanilla and coconut milk.

This is the Handmade Coconut Cloud Cake.

If you’ve ever dreamed of a cake that’s tender, light, airy, and wrapped in a blanket of coconut flakes—this is it. It’s the dessert that graces holiday tables, elegant brunches, baby showers, Easter gatherings, and cozy winter weekends. It looks luxurious… but the true delight lies in the texture: soft enough that the crumbs melt like snowflakes on your tongue.

Unlike traditional dense coconut cakes, this one uses a series of bakery techniques—whipped egg whites, careful folding, warm coconut-milk soaking, and an ultra-silky frosting—to achieve that signature cloud-like quality. The result is a cake that tastes like coconut cream, vanilla, and sweetness floating together in perfect harmony.

This long, in-depth recipe will walk you through the entire process with clarity, comfort, and creativity. By the end, you won’t just be making coconut cake—you’ll be crafting a showstopper worthy of its name.

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Why This Cake Is Truly “Cloud-Like”

A true cloud cake must be three things:

1. Light

The cake batter uses whipped egg whites folded gently into the mixture, giving lift without heaviness.

2. Moist

A warm coconut-milk soaking mixture is brushed between the layers for unparalleled tenderness.

3. Silky

The frosting is a lightly whipped coconut-cream buttercream—smooth, fluffy, and not overly sweet.

Together, these elements create a cake that feels ethereal, luxurious, and unforgettable.

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INGREDIENTS

For the Cake

• 2 ¼ cups cake flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 cup full-fat coconut milk
• ½ cup buttermilk
• 1 tablespoon vanilla extract
• 4 egg whites, room temperature
• ½ teaspoon cream of tartar

For the Coconut Soak

• ½ cup warm coconut milk
• 2 tablespoons sugar
• ½ teaspoon vanilla extract

For the Coconut Cloud Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup coconut cream (thick top layer from a coconut milk can)
• 1 teaspoon vanilla extract
• Pinch of salt

For Coating

• 2–3 cups shredded sweetened coconut

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INSTRUCTIONS

Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. Whisk together cake flour, baking powder, and salt; set aside.
3. Cream butter and sugar until light and fluffy (3–4 minutes).
4. Add coconut milk, buttermilk, and vanilla; mix well.
5. Add dry ingredients in two additions; mix until just combined.
6. In a separate bowl, whip egg whites and cream of tartar until stiff peaks form.
7. Gently fold whipped egg whites into the batter without deflating.
8. Divide batter between pans and smooth the tops.
9. Bake 25–28 minutes, until the centers spring back when touched.
10. Cool completely before assembling.

Prepare the Coconut Soak

11. Warm coconut milk and stir in sugar and vanilla.
12. Set aside to brush onto the cake layers.

Make the Coconut Cloud Frosting

13. Beat butter until creamy.
14. Add powdered sugar gradually until fully incorporated.
15. Add coconut cream, vanilla, and salt; beat until the frosting becomes fluffy and cloud-like.

Assemble the Cake

16. Place first cake layer on a stand.
17. Brush generously with the coconut soak.
18. Spread frosting over the top.
19. Add the second layer and repeat the soaking step.
20. Frost the entire cake with a thick layer of cloud frosting.
21. Press shredded coconut all over the sides and top of the cake.

Finish

22. Chill 20 minutes to set, then slice and serve.

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BAKER’S NOTES & SECRETS

Why Use Cake Flour?

Cake flour contains less protein than all-purpose flour, yielding a tender crumb and softer texture.

The Coconut Soak Makes It Heavenly

Instead of dry, dense layers… you get ultra-moist coconut-infused cake.

Coconut Cream > Coconut Milk

It’s thicker, richer, and helps the frosting become cloud-light.

Whipped Egg Whites = Softness

This bakery trick reduces density and boosts fluffiness significantly.

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STORAGE TIPS

• Refrigerate up to 4 days (very soft even on day 4).
• Freeze slices up to 2 months (wrap tightly).
• Frosting stays silky even after chilling—just let come to room temperature before serving.

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SERVING IDEAS

• Serve with fresh pineapple slices
• Add toasted coconut to the top for texture
• Pair with coconut ice cream
• Use as centerpiece for holiday dessert tables

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