This Soft & Fluffy Coconut Cloud Cake has been my most requested dessert for every spring gathering and summer celebration. I first developed this version while chasing the perfect combination of lightness and coconut flavor after a family brunch where the guests asked for something delicate yet memorable. The crumb is fine and airy because the batter relies on whipped egg whites and a careful alternation of dry and wet ingredients. The result is a cake that feels almost like a cloud on the tongue yet has real substance, complemented by a bright, cooling coconut cream filling and a silky coconut buttercream finish. What makes this cake special is how approachable it is compared with many multi-layer desserts. Using pantry-friendly ingredients like canned coconut milk and sweetened shredded coconut adds intensely familiar flavor without requiring exotic shopping. The balance of vanilla and coconut extract keeps the coconut presence rounded and avoids a cloying sweetness. I remember serving this at my sister's baby shower where even guests who usually skip cake kept coming back for smaller slices until every plate was empty. It is a dessert that looks elegant on a table but remains surprisingly forgiving in technique.

Ingredients

• Cake flour: Use 2 1/2 cups sifted of cake flour for a tender crumb. Cake flour has a lower protein content which helps the layers stay soft and delicate. If you must substitute, use a measured all-purpose flour minus 2 tablespoons per cup and sift well.
• Baking powder and baking soda: 2 1/2 teaspoons baking powder and 1/2 teaspoon baking soda provide reliable lift; check the freshness of the leavening agents for the best rise.
• Salt: 1/2 teaspoon balances sweetness and enhances the coconut flavor without being detectable as salt.
• Unsalted butter: 3/4 cup softened for the batter and 1 cup softened for the frosting. Use a high-quality European style butter for a richer taste and smoother buttercream.
• Granulated sugar: 1 3/4 cups for the batter to achieve a well-balanced sweetness that supports the coconut milk and extracts.
• Egg whites: 4 large whites whipped into the batter for lift and light texture; separate carefully to avoid any yolk in the whites.
• Extracts: 1 teaspoon vanilla and 1 teaspoon coconut extract to build the coconut profile without overpowering the cake.
• Canned coconut milk and buttermilk: 1 cup full-fat canned coconut milk and 1/2 cup buttermilk provide moisture and tenderness. The fat from coconut milk yields a soft crumb while buttermilk adds acidity for a slight tang and improved texture.
• Coconut cream filling: 1 cup cold heavy whipping cream, 1/2 cup sweetened shredded coconut, 1/4 cup powdered sugar and 1/2 teaspoon vanilla to whip into soft peaks and folded with coconut for a light, stable cream.
• Coconut frosting: 1 cup softened unsalted butter, 3 1/2 cups powdered sugar, 2 to 3 tablespoons coconut milk, 1 teaspoon coconut extract and a pinch of salt for a smooth, spreadable finish.
• Garnish: 1/2 cup sweetened shredded coconut optional for coating the sides and base to add texture and visual appeal.

Instructions

Prepare the pans: Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper. Proper preparation prevents sticking and helps layers release cleanly; press parchment into the pan base to avoid bubbles. Combine dry ingredients: Whisk 2 1/2 cups cake flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl until fully blended. Sifting or whisking aerates the mixture and ensures even distribution of leavening. Cream butter and sugar: In a large mixing bowl beat 3/4 cup softened butter with 1 3/4 cups granulated sugar on medium speed for 3 to 4 minutes until light and fluffy. Scrape the bowl several times to incorporate all butter and avoid any grainy sugar pockets. Add egg whites and extracts: Add 4 large egg whites one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract and 1 teaspoon coconut extract. The egg whites lighten the batter and help create the cloud-like texture. Alternate wet and dry: Add the dry ingredients in three additions, alternating with 1 cup canned coconut milk and 1/2 cup buttermilk, beginning and ending with dry. Mix on low speed until just combined; overmixing develops gluten and will toughen the crumb. Bake the layers: Divide batter evenly among the prepared pans and smooth tops. Bake for 23 to 26 minutes until a toothpick inserted in the center comes out clean and the tops spring back slightly to the touch. Rotate pans halfway if your oven has hot spots. Cool the layers: Let the cakes cool in pans for 10 minutes before carefully inverting onto a wire rack to cool completely. Cooling in the pan too long traps steam and makes the crumb soggy; allow complete cooling before assembly. Make the coconut cream filling: In a chilled bowl whip 1 cup cold heavy whipping cream with 1/4 cup powdered sugar and 1/2 teaspoon vanilla on medium-high speed until soft peaks form. Fold in 1/2 cup sweetened shredded coconut gently to keep air in the cream. Refrigerate until ready to use. Prepare the frosting: Beat 1 cup softened butter until smooth. Gradually add 3 1/2 cups powdered sugar, starting low then increasing speed until fluffy. Add 1 teaspoon coconut extract and a pinch of salt. Add 2 to 3 tablespoons coconut milk one at a time until the frosting reaches a spreadable consistency. Assemble the cake: Place one cooled layer on a serving plate. Spread half the coconut cream filling evenly. Add the second layer and spread the remaining cream to the edges. Top with the final layer and apply a thin crumb coat of frosting. Refrigerate for 20 minutes to set the crumb coat, then finish with a final layer of frosting and press shredded coconut onto the sides if desired.

Storage Tips

Store the assembled cake in the refrigerator covered with a cake dome or in an airtight container to keep it moist and prevent the frosting from absorbing odors. The filled and frosted cake will keep well for up to four days refrigerated. For longer storage, freeze unfrosted layers tightly wrapped in plastic and foil for up to three months. Thaw in the refrigerator overnight and bring to room temperature before applying frosting. When reheating single slices, allow them to come to room temperature for 30 minutes for the best texture.

Ingredient Substitutions

To make a dairy-free version, replace the butter in the batter and frosting with a quality dairy-free stick spread and use chilled full-fat coconut cream in place of heavy cream for the filling. Use a vegan powdered sugar or make your own by processing granulated sugar to a fine powder. To reduce refined sugar slightly, swap half the granulated sugar in the batter for coconut sugar; expect a slightly darker crumb and deeper caramel notes. For a gluten-free adaptation use a measured gluten-free cake flour blend that includes xanthan gum for structure.

Serving Suggestions

This dessert pairs beautifully with bright elements like a tart raspberry coulis, sliced fresh mango or a simple lemon curd to cut the sweetness. For a brunch setting serve smaller slices alongside coffee, tropical fruit salad and sparkling water with lime. Garnish with lightly toasted coconut, edible flowers or thin lime zest for a refined presentation. For a party, display the cake on a pedestal stand with matching dessert forks and small plates for an elegant buffet.

Cultural Background

Although coconut-based sweets are common across tropical cuisines, this layered cake blends classic American layer cake technique with coconut elements that evoke Caribbean and Southeast Asian flavors. The use of canned coconut milk for moisture and shredded coconut for texture nods to traditional sweets while the whipped egg white method and buttercream finish reflect Western patisserie practices. Over time this style of cake has become popular at celebrations where a balance of lightness and rich flavor is desired.

Seasonal Adaptations

In summer, add thin layers of sliced fresh pineapple between layers for a tropical vibe. In winter, fold a small amount of warmed spiced rum into the filling for warmth and complexity, or top with candied citrus peel to echo seasonal flavors. For spring, consider a light lemon drizzle between layers to brighten the coconut. Adjust frosting thickness in warmer months by chilling the assembled cake briefly to set the buttercream.

Meal Prep Tips

Prepare the cake layers up to two days ahead and store wrapped in the refrigerator; bake them a week ahead only if frozen immediately. Make the coconut cream filling the morning of your event and keep it chilled until assembly. The frosting can be made a day ahead and stored in an airtight container; whip it briefly before spreading if it firms in the fridge. Pack slices in single-serve containers for quick grab-and-go desserts at gatherings.

Whether you make this for a special occasion or just because you love coconut, this Soft & Fluffy Coconut Cloud Cake rewards patience with a delightful texture and a subtle tropical flavor that becomes a household favorite. Share it with friends and watch it become part of your family story.