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Coconut Cloud Cake

A tender, ultra-moist coconut sheet cake with whipped topping and toasted coconut for a dreamy, cloud-like dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260

Ingredients
  

Cookie Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 3 eggs large
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup coconut milk full-fat
  • 0.75 cup shredded coconut sweetened
Filling
  • 0.5 cup coconut milk for soak
  • 0.25 cup sugar optional
Topping
  • 2 cups whipped cream
  • 0.5 cup toasted shredded coconut

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch cake pan.
  2. Whisk together flour, baking powder, and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, then stir in vanilla and coconut extract.
  5. Alternate adding dry ingredients and coconut milk until combined.
  6. Fold in shredded coconut.
  7. Bake 26–32 minutes or until toothpick comes out clean.
  8. Mix coconut milk and sugar. Pour over warm cake.
  9. Cool completely, then spread whipped topping.
  10. Finish with toasted coconut and chill before serving.

Notes

For deeper flavor, refrigerate overnight before serving.