Fluffy Coconut Cloud Sheet Cake
This Coconut Cloud Cake bakes into a fluffy sheet cake crowned with coconut cream cheese frosting for special-occasion desserts.
If you love soft, bakery-style cakes with a whisper-light crumb and plenty of coconut flavor, this Coconut Cloud Cake belongs in your kitchen. It’s tender, moist, and topped with a billowy frosting that feels like whipped coconut clouds.
The batter gets its richness from butter and oil, while coconut milk and buttermilk keep every bite soft and velvety. Finished with a thick layer of cream cheese coconut frosting and a generous coat of shredded coconut, it looks instantly party-ready with very little extra effort.
Bake it as a simple sheet cake for potlucks and holidays, or use two round pans when you want a tall, layered showstopper. Either way, you get all the flavor and texture of a bakery cake with straightforward, reliable steps.
Coconut Cloud Cake Ingredients
All-purpose flour – Forms the sturdy but tender base and helps the cake hold its shape while still staying soft.
Baking powder – Gives the cake height and a fluffy, cloud-like texture.
Salt – Balances the sweetness and boosts all the coconut and vanilla notes.
Unsalted butter – Adds rich flavor and structure when creamed with the sugar.
Neutral oil – Keeps the crumb extra moist and soft for days, even after chilling.
Granulated sugar – Sweetens the cake and helps create a light, airy texture when beaten with butter and oil.
Large eggs – Bind the batter and add richness and stability to the crumb.
Vanilla extract – Rounds out the flavor and supports the coconut without overpowering it.
Coconut extract – Deepens that coconut flavor so it shines through every bite.
Canned coconut milk – Full-fat coconut milk adds moisture and a lush, tropical taste.
Buttermilk – The gentle tang keeps the cake tender and soft, never dry.
Cream cheese – Creates a slightly tangy, ultra-creamy base for the frosting.
More unsalted butter – Whipped with the cream cheese for a smooth, stable frosting.
Powdered sugar – Sweetens and thickens the frosting to a spreadable, fluffy consistency.
Coconut milk for frosting – Loosens the frosting slightly while reinforcing the coconut flavor.
Sweetened shredded coconut – The final “cloud” layer that coats the top (and sides, if layered) with soft or lightly toasted crunch.
Step-by-Step Coconut Cloud Cake
STEP 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans, then line the bottoms with parchment to prevent sticking. Set aside.
STEP 2: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. This keeps the leavening distributed and prevents pockets of dry ingredients in the batter.
STEP 3: In a large mixing bowl, beat the softened butter, oil, and sugar for 3–4 minutes, until very light and fluffy. Add the eggs one at a time, mixing well after each, then blend in the vanilla and coconut extracts.
STEP 4: With the mixer on low, add the dry mixture in three additions, alternating with the coconut milk and buttermilk. Begin and end with the dry ingredients, mixing just until the batter is smooth and no streaks of flour remain.
STEP 5: Pour the batter into your prepared pan(s), smoothing the top. For a 9×13 pan, bake about 30–35 minutes. For two 9-inch rounds, start checking at 28 minutes. The cake is done when a toothpick comes out clean or with a few moist crumbs.
STEP 6: Let the cake cool in the pan for about 10 minutes, then remove from the pan (if using rounds) and cool completely on a wire rack. The cake must be fully cooled before frosting so the topping doesn’t melt.
STEP 7: For the frosting, beat the cream cheese and butter until smooth and creamy. Gradually mix in the powdered sugar, then add vanilla, coconut extract, and just enough coconut milk to make a thick, spreadable frosting. Spread generously over the cooled cake, then press shredded coconut over the top (and sides, if layered) until fully coated.
Can I bake this in a 9×13 pan?
Yes. Pour all the batter into a greased 9×13 pan and bake 30–35 minutes, or until a toothpick tests clean. It makes a beautiful, slice-and-serve sheet cake for gatherings.
Can I make Coconut Cloud Cake ahead of time?
Absolutely. Bake the cake one day ahead, cool completely, then wrap tightly. Frost and add coconut the day you plan to serve, or refrigerate the fully frosted cake for up to 24 hours.
Which coconut milk works best?
Use canned full-fat coconut milk for the richest flavor and best texture. Shake or stir the can well before measuring so the cream and liquid are evenly blended.
How do I keep the crumb soft and fluffy?
Avoid overmixing once the flour goes in, and don’t overbake. Pull the cake from the oven as soon as a toothpick comes out clean. Let it cool gently at room temperature, not in the fridge.
Serving Ideas for Coconut Cloud Cake
This Coconut Cloud Cake pairs beautifully with fresh fruit. Try serving slices with a simple bowl of mixed berries or a tropical fruit salad featuring pineapple and mango.
For a more elegant dessert, plate each slice with a drizzle of raspberry or passion fruit sauce to contrast the sweetness. A small scoop of vanilla or coconut ice cream turns it into a truly indulgent treat.
On the beverage side, offer hot coffee, espresso, or a lightly sweetened iced tea. The gentle bitterness balances the creamy frosting and keeps each bite feeling light rather than heavy.
Pro Tips for Coconut Cloud Cake
- Bring ingredients to room temperature so the butter, eggs, coconut milk, and buttermilk blend smoothly and create a more even, tender crumb.
- Toast some of the coconut if you like contrast—mix half toasted and half soft coconut for a mix of texture and color on top.
- Level the cake before frosting if you bake in rounds. Trim any domed tops so the layers stack neatly and the frosting stays even.
Keeping Leftovers Fresh
Store leftover Coconut Cloud Cake covered in the refrigerator, since the cream cheese frosting is perishable. Well-wrapped slices stay fresh and moist for about 3–4 days. Press plastic wrap directly against cut edges to keep them from drying out.
To freeze, chill the frosted cake until firm, then wrap slices individually in plastic wrap and place in an airtight container or freezer bag. Freeze for up to 2–3 months. Thaw overnight in the fridge, then let the cake sit at room temperature for 20–30 minutes before serving so the crumb softens and the frosting tastes creamy again.
Fluffy Coconut Cloud Sheet Cake
Ingredients
For the Cake:
- ½ cup 120 ml full-fat buttermilk
- 1 cup 240 ml rich canned coconut milk
- ½ teaspoon fine sea salt
- 1 ¾ cups 350 g white granulated sugar
- 2 ½ teaspoons baking powder
- ½ cup 115 g unsalted butter, brought to room temperature
- 4 large eggs at room temperature
- ½ cup 120 ml neutral-flavored oil, such as canola or vegetable
- 2 ½ cups 310 g plain all-purpose flour
- 1 teaspoon pure coconut extract
- 1 teaspoon high-quality vanilla extract
For the Frosting:
- 2 to 3 tablespoons coconut milk added gradually to adjust consistency
- 4 cups 480 g powdered sugar, sifted to remove lumps
- ½ cup 115 g unsalted butter, softened
- 8 oz 225 g cream cheese, softened to room temperature
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
For the Topping:
- 2 cups 150 g sweetened shredded coconut, either gently toasted or left untoasted according to preference
Instructions
Prepare the Oven and Pans:
- Set your oven to preheat at 350°F (175°C). Lightly grease two 9-inch round cake pans with butter or oil, dust them with flour, and line the bases with parchment paper rounds to prevent sticking.
Combine Dry Ingredients:
- In a medium-sized mixing bowl, sift together the all-purpose flour, baking powder, and salt. Stir to distribute evenly, then set aside.
Cream Fats and Sugar:
- In a large bowl, beat together the softened butter, neutral oil, and sugar using a stand mixer or hand mixer. Continue mixing for 3 to 4 minutes, until the mixture becomes light, airy, and pale in color.
Incorporate Eggs and Extracts:
- Add the eggs one by one, ensuring each is fully mixed before adding the next. Stir in the vanilla and coconut extracts to enhance flavor.
Alternate Dry and Wet Additions:
- Begin by adding a portion of the flour mixture to the batter, followed by alternating additions of coconut milk and buttermilk. Mix in three total additions, starting and finishing with the dry ingredients. Blend until just combined, being careful not to overwork the batter.
Bake the Layers:
- Evenly divide the batter between the two prepared pans. Place in the center of the oven and bake for 30 to 35 minutes. The cakes are done when a toothpick inserted in the center emerges clean.
Cool the Cakes:
- Allow the cakes to rest in their pans for 10 minutes before turning them out onto wire racks. Let them cool completely to room temperature before frosting.
Prepare the Frosting:
- Using a mixer, whip together the softened cream cheese and butter until smooth and uniform. Slowly incorporate the sifted powdered sugar. Add in the vanilla extract, coconut extract, and coconut milk one tablespoon at a time until a spreadable, fluffy texture is achieved.
Assemble the Cake:
- Position one cooled cake round on a serving platter. Spread an even layer of frosting across the top. Place the second cake round over the first and apply frosting over the top and along the sides, smoothing as desired.
Finish with Coconut Coating:
- Gently press the shredded coconut over the top and around the sides of the frosted cake until the entire surface is coated with a generous layer.