Coconut Cloud Cake Recipe

I always love when a dessert looks impressive but requires minimal effort for a great family-friendly meal. This easy coconut cloud cake recipe is my go-to for exactly that: a cake so light and airy it practically floats off the plate, combined with the rich, tropical aroma of coconut milk. The vibrant purple ube ribbon adds an unexpected pop of color and flavor. It’s a fantastic choice for a unique celebration or weekend gathering without taking all afternoon, and the simple method ensures a moist, tender crumb every time. The combination of rich coconut milk and airy egg whites makes this a true coconut cloud cake.

Ingredients

This coconut cloud cake recipe relies on simple pantry staples and a few specific ingredients that give it the signature flavor and color. Be sure to measure accurately, as the ratios are crucial for achieving the light “cloud” texture.

• 250g (2 cups) All-Purpose Flour, 10g (2 teaspoons) Baking Powder, 3g (½ teaspoon) Fine Sea Salt: These dry ingredients form the basic structure of the cake. Ensure accurate measurement and fresh baking powder for proper rise.
• 200g (1 cup) Granulated Sugar: Provides essential sweetness and helps keep the cake moist. Part of this sugar is used to stabilize the egg whites during whipping.
• 240ml (1 cup) Full-Fat Coconut Milk: Adds richness and deep coconut flavor to the cake batter. Use full-fat, not light, canned coconut milk for best results.
• 80ml (⅓ cup) Neutral-Flavored Vegetable Oil: Keeps the cake tender and moist without the heaviness of butter. Can substitute with avocado oil or other neutral oils.
• 5ml (1 teaspoon) Alcohol-Free Vanilla Extract: Enhances the overall flavor profile of the cake. Alcohol-free extract prevents the chemical taste sometimes associated with baking.
• 6 large Egg Whites (approx. 180g), at room temperature: The primary leavening agent for the light, airy cloud texture. Ensure eggs are at room temperature for maximum volume when whipping.
• 2.5g (½ teaspoon) Cream of Tartar: Stabilizes the whipped egg whites, helping them hold stiff peaks. Can substitute with a squeeze of fresh lemon juice if needed.
• 50g (½ cup) Unsweetened Shredded Coconut (for the batter): Adds texture and a boost of tropical flavor to every bite. Choose finely shredded coconut for better integration into the batter.
• 150g (⅔ cup) Ube Halaya (purple yam jam): Creates the vibrant purple ribbon swirl and adds a unique, earthy sweetness. Find pre-made ube halaya at specialty Asian markets.
• 200g (1½ cups) Powdered Sugar: Used to create the smooth, pourable glaze on top. Sift the powdered sugar to remove lumps before mixing.
• 45ml (3 tablespoons) Full-Fat Coconut Milk (for the glaze): Forms the base of the glaze, adding flavor and creaminess. Adjust slightly to reach desired consistency (add more liquid for a thinner glaze).
• 30g (¼ cup) Unsweetened Shredded Coconut (toasted, for garnish): Adds textural contrast and visual appeal to the finished cake. Toast briefly in a dry skillet until golden brown.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

This **coconut cloud cake recipe** requires careful folding to maintain the airy texture. Follow these steps precisely to get the best results.

1. Prep Oven and Pan: Preheat your oven to 175°C (350°F). Lightly grease a 23 cm (9-inch) round cake pan and line the bottom with parchment paper. Lightly grease the parchment as well to ensure easy release when cooling.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined. Sifting the dry ingredients first helps ensure an even mix and prevents lumps.
3. Mix Wet Ingredients (part 1): In a separate medium bowl, whisk together the 240ml (1 cup) full-fat coconut milk, vegetable oil, and alcohol-free vanilla extract. Whisk thoroughly until the oil and coconut milk are fully combined and slightly emulsified. This mixture provides the base moisture for the cake batter.
4. Combine Wet and Dry Batters: Pour the wet coconut milk mixture into the dry flour mixture. Stir gently with a spatula until just combined; do not overmix. A few small lumps are acceptable and ensure a light crumb.
5. Whip Egg Whites: In a very clean, dry stand mixer bowl, beat the room temperature egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add 50g (¼ cup) of the granulated sugar from the main recipe, continuing to beat until stiff, glossy peaks form. Be careful not to overbeat, as this can lead to a dry cake texture.
6. Fold in Meringue and Coconut: Gently fold about one-third of the whipped egg whites into the cake batter to lighten it. Then, carefully fold in the remaining egg whites along with the 50g (½ cup) unsweetened shredded coconut until no streaks remain. If you find the batter deflates during folding, use a lighter touch and try to cut through the center while turning the bowl to preserve air. This careful folding technique is essential for a light **coconut cloud cake**.
7. Assemble the Ube Ribbon: Pour half of the prepared cake batter into the greased and lined cake pan. Dollop the ube halaya evenly over the batter in small spoonfuls. Carefully spoon the remaining cake batter over the ube halaya, covering it completely.
8. Create the Swirl: Using a thin knife or skewer, gently swirl through the batter a few times to create a marbled, ribbon-like pattern with the ube. Avoid over-swirling to keep distinct purple and white areas. This technique ensures the vibrant ribbon effect is visible when sliced.
9. Bake and Test for Doneness: Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown on top and spring back lightly when touched. Avoid opening the oven door during the first 20 minutes to prevent sinking, which can happen with a delicate cake like this **coconut cloud cake recipe**.
10. Cool Completely: Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. Carefully invert the cake onto the wire rack, remove the pan, peel off the parchment paper, and allow the cake to cool completely before glazing (at least 1 hour). Glazing a warm cake will cause the glaze to melt and run off.
11. Prepare Glaze and Garnish: While this **coconut cloud cake** cools, prepare the glaze: In a small bowl, whisk together the powdered sugar and 45ml (3 tablespoons) full-fat coconut milk until smooth and pourable. Add a tiny pinch of salt to balance the sweetness. Once the cake is completely cool, place the wire rack with the cake over a piece of parchment paper or a tray to catch any drips. Pour the glaze evenly over the top of the cake, allowing it to drip down the sides. Sprinkle with toasted shredded coconut.
12. Slice and Serve: Let the glaze set for 10-15 minutes before serving. Use a sharp, warm knife to slice the cake to reveal the vibrant ube ribbon swirl inside. Arrange a small, delicate pile of toasted shredded coconut flakes on the side of each slice.

Troubleshooting for a Perfect Cloud Cake Texture

Here are a few common issues and solutions to help you achieve the perfect, airy texture for your coconut cloud cake:

• My Cake is Flat or Dense: This is almost always caused by deflating the whipped egg whites during folding. Use gentle motions and a large spatula, folding just until combined, not overmixing.
• The Ube Swirl Disappeared: Over-swirling causes the ube to fully blend into the batter, losing the vibrant ribbon effect. Swirl only 2-3 times with a skewer to keep distinct colors and avoid blending the ube completely into the coconut batter.
• The Glaze Ran Off: Ensure the coconut cloud cake is completely cool before applying the glaze. If the glaze is too thin, add more powdered sugar until it reaches a thick, pourable consistency.

Make-Ahead and Storage Tips

• Room Temperature Storage: Store the glazed coconut cloud cake in an airtight container at room temperature for up to 2 days. The moisture from the coconut milk helps keep it fresh.
• Freezing Instructions: For longer storage, freeze unglazed slices wrapped tightly in plastic wrap for up to 1 month. Thaw at room temperature for several hours before serving.
• Glaze Separation: If the glaze hardens or becomes slightly grainy after refrigeration, let the cake come to room temperature to soften the glaze before serving.

FAQs

Can I use a different type of cake pan?

Yes, this recipe works well in a 9×13 inch pan, but the baking time may be slightly shorter (check for doneness at 25 minutes). You can also use smaller round pans, just adjust the baking time accordingly.

Where can I find ube halaya?

Ube halaya (purple yam jam) can typically be found in Asian specialty markets or online. I usually find it in a jar near other preserves or ingredients for traditional Filipino desserts.

Can I substitute the ube halaya with something else?

You could try using another thick fruit preserve, but the flavor profile will change. The ube provides a unique, earthy sweetness that pairs perfectly with the coconut cloud cake. Consider using a raspberry or strawberry preserve for a different kind of fruity swirl.

Is this recipe naturally dairy-free?

Yes, using full-fat coconut milk instead of dairy milk makes this recipe naturally dairy-free and suitable for lactose-intolerant individuals. It’s a wonderful, healthy alternative to traditional milk-based recipes.

Can I make this cake without the shredded coconut in the batter?

Yes, for a smoother texture, you can omit the 50g (½ cup) shredded coconut from the batter without significantly impacting the results. The shredded coconut primarily adds texture and a more pronounced tropical flavor. If you prefer a completely smooth crumb, simply leave it out.

Can I make a gluten-free version of this cake?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend (look for one containing xanthan gum) for the same amount. The final texture might be slightly denser, but it will still be a delicious and moist cake.

How do you get such clean slices?

I find that chilling the cake in the refrigerator for 20 minutes before slicing helps set the glaze and makes a much cleaner cut, revealing the beautiful ube ribbon inside every slice of this coconut cloud cake recipe.

Conclusion

This ube coconut cloud cake recipe offers a truly unique dessert experience, combining a light, airy texture with a vibrant, flavorful ribbon. It’s a guaranteed hit at any gathering and surprisingly simple to master with our detailed instructions. Pin this recipe now and give this beautiful, family-friendly showstopper a try this week!

coconut cloud cake recipe

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• Author: Savannah Brooks
• Total Time: 145 minutes
• Yield: 10 servings 1x
• Diet: General

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Description

An airy and light coconut cloud cake with a rich tropical flavor, featuring a vibrant purple ube ribbon swirl for color and unique sweetness.

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Ingredients

Scale 1x2x3x

• 250g (2 cups) All-Purpose Flour
• 10g (2 teaspoons) Baking Powder
• 3g (0.5 teaspoon) Fine Sea Salt
• 200g (1 cup) Granulated Sugar
• 240ml (1 cup) Full-Fat Coconut Milk
• 80ml (0.33 cup) Neutral-Flavored Vegetable Oil
• 5ml (1 teaspoon) Alcohol-Free Vanilla Extract
• 6 large Egg Whites (approx. 180g), room temperature
• 2.5g (0.5 teaspoon) Cream of Tartar
• 50g (0.5 cup) Unsweetened Shredded Coconut (for the batter)
• 150g (0.67 cup) Ube Halaya (purple yam jam)
• 200g (1.5 cups) Powdered Sugar (for the glaze)
• 45ml (3 tablespoons) Full-Fat Coconut Milk (for the glaze)
• 30g (0.25 cup) Unsweetened Shredded Coconut, toasted (for garnish)

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Prep Oven and Pan: Preheat your oven to 175°C (350°F). Lightly grease a 23 cm (9-inch) round cake pan and line the bottom with parchment paper. Lightly grease the parchment as well.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the full-fat coconut milk, vegetable oil, and alcohol-free vanilla extract until fully combined.
4. Combine Batters: Pour the wet coconut milk mixture into the dry flour mixture. Stir gently with a spatula until just combined; do not overmix.
5. Whip Egg Whites: In a clean stand mixer bowl, beat the room temperature egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add 50g (0.25 cup) of the granulated sugar, continuing to beat until stiff, glossy peaks form.
6. Fold in Meringue and Coconut: Gently fold about one-third of the whipped egg whites into the cake batter to lighten it. Then, carefully fold in the remaining egg whites along with the 50g (0.5 cup) shredded coconut until no streaks remain.
7. Assemble the Ube Ribbon: Pour half of the prepared cake batter into the greased pan. Dollop the ube halaya evenly over the batter in small spoonfuls. Carefully spoon the remaining cake batter over the ube halaya, covering it completely.
8. Create the Swirl: Using a thin knife or skewer, gently swirl through the batter a few times to create a marbled, ribbon-like pattern with the ube. Avoid over-swirling.
9. Bake and Test for Doneness: Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the top springs back lightly when touched.
10. Cool Completely: Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. Invert the cake onto the wire rack, remove the pan, peel off the parchment paper, and allow the cake to cool completely before glazing (at least 1 hour).
11. Prepare Glaze and Garnish: While the cake cools, whisk together the powdered sugar and 45ml (3 tablespoons) full-fat coconut milk until smooth. Once the cake is completely cool, pour the glaze evenly over the top and sprinkle with toasted shredded coconut.
12. Slice and Serve: Let the glaze set for 10-15 minutes before serving. Use a sharp, warm knife to slice the cake to reveal the vibrant ube ribbon swirl inside.

Notes

To achieve the best light cloud texture, ensure accurate measurements and use full-fat canned coconut milk, not light. Use room temperature egg whites for maximum whipping volume. Be careful not to overmix or overbeat the meringue, as this can lead to a dense or dry cake. Glaze only when the cake is completely cool to prevent melting.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Filipino

Nutrition

• Serving Size: 1 slice (120 g)
• Calories: 450 calories
• Sugar: 40 g
• Sodium: 300 mg
• Fat: 17 g
• Saturated Fat: 12 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 72 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 0 mg