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Lemon Coconut Cloud Cake

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This Lemon Coconut Cloud Cake is a light, fluffy dessert bursting with fresh lemon zest and coconut, topped with a tangy whipped cream cheese frosting. It’s easy to make, crowd-pleasing, and perfect for any occasion from brunch to birthdays.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 cup (60g) unsweetened shredded coconut (plus extra for toasting and topping)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, separated
  • 1 tablespoon finely grated lemon zest (about 2 lemons)
  • 1/4 cup (60ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) coconut milk or whole milk
  • 8 oz (225g) cream cheese, softened
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1–2 tablespoons fresh lemon juice (optional, for extra tang)
  • 1/2 cup (40g) sweetened or unsweetened coconut flakes, toasted (for garnish)
  • Extra lemon zest or thin lemon slices (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides. Measure all ingredients ahead.
  2. In a medium bowl, whisk together flour, shredded coconut, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter with sugar and lemon zest until pale and fluffy.
  4. Mix in egg yolks one at a time, beating well after each. Stir in lemon juice and vanilla extract.
  5. Add the flour mixture in three parts, alternating with coconut milk or whole milk, starting and ending with the dry ingredients. Mix just until combined.
  6. In a clean bowl, whip egg whites until stiff peaks form.
  7. Gently fold the whipped egg whites into the batter in three batches using a rubber spatula.
  8. Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the top springs back lightly.
  9. Let the cake cool in the pan for 10 minutes, then turn out onto a rack to cool completely before frosting.
  10. For the frosting: In a cold mixing bowl, beat softened cream cheese until smooth. Slowly add cold heavy cream, beating until thick and fluffy. Add powdered sugar, vanilla, and lemon juice if desired. Beat until soft, cloud-like peaks form.
  11. Spread the whipped cream cheese frosting over the cooled cake. Top with toasted coconut flakes and extra lemon zest or thin lemon slices.
  12. Serve immediately, or chill for a slightly firmer texture. Store leftovers covered in the refrigerator.

Notes

For best results, use room temperature ingredients and fresh lemons. Whip egg whites to stiff peaks and fold gently for a light crumb. Toast coconut for garnish in a dry skillet or oven, watching closely to prevent burning. Cake can be made gluten-free or dairy-free with appropriate substitutions. Store covered in the refrigerator for up to 4 days.

Nutrition

Keywords: lemon coconut cake, cloud cake, whipped cream cheese frosting, easy dessert, spring cake, coconut cake, lemon dessert, homemade cake, brunch dessert, birthday cake

Find it online: https://jodierecipes.com/lemon-coconut-cloud-cake-recipe-easy-homemade-dessert-with-whipped-cream-cheese-frosting/