Light, fluffy, and dreamy — this Coconut Cloud Cake tastes like a tropical breeze in every bite. Tender vanilla cake layers are soaked in creamy coconut milk and topped with a pillowy whipped topping and a shower of shredded coconut. It’s the perfect dessert for special occasions, family gatherings, or anytime you’re craving something sweet and refreshing!
Ingredients
For the Cake:
1 box white cake mix (or homemade white cake)
Ingredients required on the cake box (usually eggs, water, oil)
For the Filling:
1 can (400 ml) coconut milk (full fat)
1 can (350 ml) sweetened condensed milk
For the Topping:
2 cups heavy whipping cream (or 2 tubs whipped topping)
1/3 cup powdered sugar
1 tsp vanilla extract
1 ½ – 2 cups sweetened shredded coconut
Instructions
- Bake the Cake
Prepare the white cake mix according to the package instructions.
Pour into a greased 9×13 inch baking pan and bake until a toothpick inserted in the center comes out clean.
Let the cake cool slightly.
- Soak the Cake
While the cake is warm, use a fork or skewer to poke holes all over the surface.
In a bowl, whisk together coconut milk and sweetened condensed milk.
Slowly pour the coconut mixture evenly over the entire cake.
Cover and refrigerate for at least 2 hours or overnight for the best flavor.
- Make the Whipped Topping
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread the whipped cream gently over the chilled cake.
- Add the Coconut
Sprinkle shredded coconut generously over the top.
Chill for 30 minutes before serving.
Serving Tips
For extra flavor, lightly toast half of the shredded coconut before sprinkling.
Add pineapple chunks or a drizzle of caramel for a tropical twist.
This cake tastes even better the next day!
Enjoy