Go Back
–+ servings

Fluffy Coconut Cloud Sheet Cake

An ethereal and tender coconut-infused layer cake, crowned with a velvety whipped cream cheese frosting and finished with a snowy blanket of sweetened coconut. A refined and festive dessert ideal for celebrations and gatherings.
Print Pin
Course: Dessert
Cuisine: American
Keyword: Fluffy Coconut Cloud Sheet Cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12

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.

Notes

Toasting the shredded coconut enhances its flavor and provides a slight crunch, though leaving it soft yields a more delicate texture.
For best results, ensure all refrigerated ingredients are at room temperature before beginning.