This coconut cloud cake offers a perfect balance of light, creamy texture and rich coconut flavor that melts in your mouth. Made with cream of coconut and topped with fluffy whipped topping, it’s a delicious cake recipe that’s ideal for any dessert party or family gathering. Its moist layers and sweet coconut dessert vibe make it a favorite among old fashioned coconut cake lovers and anyone craving a yummy food dessert.
Coconut Cloud Cake
Course: DessertCuisine: AmericanDifficulty: Easy12
servings15
minutes30
minutes300
kcal45
minutesThis coconut cloud cake is like a little slice of paradise! Moist and creamy, it’s both light yet satisfying.
Ingredients
1 (16 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package flaked coconut
Directions
- Prepare your cake mix according to the package directions and pour it into a greased 9×13 inch pan.
- Bake until golden and cooked through, then let it cool completely.
- In a small bowl, mix together the cream of coconut and sweetened condensed milk.
- Once the cake has cooled, poke holes all over the top with a straw or skewer.
- Pour the coconut mixture over the cake, making sure it seeps into the holes.
- Spread the thawed whipped topping over the cake and sprinkle the flaked coconut on top.
- Chill in the fridge before serving. The longer it chills, the better it gets!
What You’ll Need
Gather these ingredients and tools to make your coconut cloud cake:
- 1 (16 ounce) package white cake mix
- 1 (14 ounce) can cream of coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 (16 ounce) container frozen whipped topping, thawed
- 1 (10 ounce) package flaked coconut
- 9×13 inch baking pan
- Mixing bowl
- Straw or skewer for poking holes
Detailed Cooking Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the white cake mix according to the package directions.
- Pour the cake batter into a greased 9×13 inch pan.
- Bake the cake for 25 to 30 minutes, or until golden and a toothpick inserted comes out clean.
- Remove the cake from the oven and allow it to cool completely in the pan.
- In a small bowl, mix the cream of coconut and sweetened condensed milk together until well combined.
- Once the cake has cooled, use a straw or skewer to poke holes all over the top.
- Pour the coconut mixture evenly over the cake, ensuring it seeps into the holes.
- Spread the thawed whipped topping over the entire cake.
- Sprinkle the flaked coconut on top for garnish.
- Chill the cake in the refrigerator for at least 2 hours before serving.
Tips & Tricks
- For added flavor, consider mixing a splash of vanilla extract into the coconut and sweetened condensed milk mixture.
- Use room-temperature ingredients for the best texture; this includes eggs if you decide to adjust the cake mix with fresh ingredients.
- Make the cake a day in advance; chilling it overnight allows the flavors to meld beautifully.
- If you prefer a lighter version, swap the whipped topping for coconut yogurt for a creamy yet tangy twist.
- To reheat leftovers while maintaining moisture, cover the pieces loosely with foil and warm them in the oven at 300°F for about 10 minutes.
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Frequently Asked Questions
A coconut cloud cake is a light and fluffy dessert made with whipped egg whites and coconut flavor, giving it an airy texture similar to a souffle.
Cloud cake and angel food cake both use whipped egg whites for lightness, but cloud cake often includes coconut or cream cheese, making it richer than angel food cake.
Tom Cruise reportedly enjoys Doan’s coconut cake, which is known for its moist layers and creamy coconut frosting.
A Doan’s coconut cake typically costs around $30 to $40, depending on the size and location where it’s purchased.
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