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Coconut Cloud Cake

A light, airy, and tropical coconut cake made with a white cake mix, full-fat coconut milk, and whipped cream cheese frosting, topped with shredded coconut for a gourmet dessert.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cake, Dessert, Tropical
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 15.25 oz White cake mix
  • 1 can Full-fat coconut milk
  • 1 teaspoon Coconut extract
  • 3 pieces Large egg whites
  • 1/4 cup Neutral oil (vegetable or canola)
  • 8 oz Full-fat cream cheese, softened
  • 1 cup Heavy whipping cream, cold
  • 1/2 cup Powdered sugar, sifted
  • 1 cup Sweetened shredded coconut

Method
 

  1. Preheat oven to 350°F (175°C) and grease/flour two 8- or 9-inch round pans. Line with parchment rounds.
  2. Whisk coconut milk, egg whites, neutral oil, and coconut extract until pale and emulsified.
  3. Add cake mix and blend until smooth; do not overbeat.
  4. Divide batter between pans and bake 25–30 minutes. Test with toothpick. Cool in pans 15 minutes, then transfer to wire racks.
  5. Beat cream cheese, powdered sugar, and coconut extract until smooth. Whip cold heavy cream to stiff peaks.
  6. Fold whipped cream into cream cheese mixture gently to preserve air.
  7. Frost first layer, sprinkle with shredded coconut, add second layer, frost top and sides, then press remaining coconut onto cake.

Notes

Perfect for brunch, summer parties, or holiday dessert boards. Cake improves in texture after chilling.

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