Introduction

If you’re craving a dessert that brings sunshine to your plate, this Tropical Cloud Coconut Cake is your new go-to recipe. Soft, fluffy, and infused with warm island flavors, this cake pairs the natural sweetness of coconut with a refreshing hint of citrus. Whether you’re hosting a picnic, celebrating a family gathering, or simply indulging in a summer-day craving, this recipe delivers a delightful escape in every bite.

Ingredients
For the Cake:

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon fine salt

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs, room temperature

1 cup coconut milk

½ cup shredded sweetened coconut

1 teaspoon vanilla extract

Zest of 1 lime (optional but recommended)

For the Coconut Frosting:

1 ½ cups heavy whipping cream, chilled

¼ cup powdered sugar

½ cup coconut cream

½ cup toasted shredded coconut (for topping)

Instructions

Prep the Oven & Pan
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.

Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream Butter & Sugar
Using a hand or stand mixer, beat the butter and granulated sugar until pale and fluffy—about 3 minutes.

Add Eggs & Flavorings
Add eggs one at a time, blending after each addition. Mix in vanilla extract and lime zest.

Combine Wet & Dry
Alternate adding the dry ingredients and coconut milk to the butter mixture. Fold in shredded coconut until just incorporated.

Bake the Cake
Pour the batter into the prepared pan. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely before frosting.

Prepare the Frosting
Whip the heavy cream and powdered sugar until soft peaks form. Add coconut cream and continue mixing until thick and smooth.

Frost & Garnish
Spread the frosting over the cooled cake and finish with a generous sprinkle of toasted coconut.

Serving and Storage Tips

Serve slices slightly chilled for a refreshing summer dessert.

Store the cake in an airtight container in the refrigerator for up to 4 days.

Freeze unfrosted cake layers tightly wrapped for up to 2 months. Thaw before frosting.

Variations