What is Coconut Cloud Cake?

It’s a light and airy dessert made with whipped egg whites and coconut ingredients like cream or milk. The result is a melt-in-your-mouth cake with a delicate, tropical flavor and an incredibly soft texture—hence the "cloud" in its name.

Where Does Tom Cruise Get His Coconut Cake?

Tom Cruise is famously known for gifting a white coconut cake from a renowned New York bakery to his Hollywood friends each year. The cake became a sensation after it was mentioned in media interviews and books like The Firm .

What is the Most Delicious Cake in the World?

Taste is subjective, but many dessert lovers consider light coconut cakes among the most irresistible. Thanks to its fluffy structure and indulgent flavor, this tropical treat is often mentioned as a favorite in family gatherings and special events.

Why is It Called Depression Cake?

While not related to this coconut dessert, the term "Depression Cake" refers to a cake made during the Great Depression. These cakes used minimal ingredients—no eggs, milk, or butter—yet still delivered great flavor. It’s a testament to the creativity of home bakers during hard times.

Coconut Cloud Cake: The Best Fluffy Cake You’ll Ever Taste Tastyflora

Description

Coconut Cloud Cake is a light, airy dessert with a dreamy coconut flavor and melt-in-your-mouth texture. Made with whipped egg whites, coconut cream, and a soft cake base, this cake is perfect for birthdays, brunches, or any time you crave a tropical treat. It’s fluffy, moist, and irresistibly good!

Ingredients

Scale

For the Cake:

1 ¾ cups cake flour (sifted)
1 tablespoon cornstarch
1 cup granulated sugar (divided)
6 large egg whites (room temperature)
½ teaspoon cream of tartar
½ cup coconut milk
½ cup coconut cream
½ cup unsweetened shredded coconut
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)
1 teaspoon baking powder
¼ teaspoon salt

For the Coconut Whipped Frosting:

1 cup heavy whipping cream
¼ cup powdered sugar
⅓ cup coconut cream
½ teaspoon vanilla extract
½ cup toasted coconut flakes (for garnish)

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Instructions

Preheat Oven:
Preheat your oven to 325°F (165°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
Sift Dry Ingredients:
In a bowl, sift together cake flour, cornstarch, baking powder, and salt. Set aside.
Whip Egg Whites:
In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add ½ cup of sugar and continue beating until stiff peaks form. Set aside.
Mix Batter:
In a separate bowl, mix the remaining ½ cup of sugar with coconut milk, coconut cream, vanilla, and almond extract. Add in the sifted dry ingredients and mix until just combined.
Fold Egg Whites:
Gently fold the whipped egg whites into the batter in batches. Be careful not to deflate the mixture.
Add Shredded Coconut:
Fold in the shredded coconut evenly.
Bake:
Divide the batter evenly into prepared pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Cool:
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make Frosting:
Beat heavy cream, coconut cream, vanilla, and powdered sugar until medium-stiff peaks form.
Assemble:
Frost the cooled cakes and top with toasted coconut flakes. Chill for 15 minutes before slicing.

Notes

Use room-temperature egg whites for best whipping results.
Don’t skip folding gently — it ensures that light, cloud-like texture.
For extra coconut flavor, brush cake layers with coconut milk before frosting.

Store leftovers in the fridge, covered, for up to 3 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American