Birthdays, Cakes

Coconut Cloud Cake

April 23, 2012

First, I’d like to wish my Mom a…

Very Happy Birthday!!!

{Vegas in 2009! For my 21st}


She was the youngest girl of 6! She is the baby here, and then my grandparents had their 6th child, a boy! After five girls, I guess my Grandpa wanted a boy! haha.

Last night we celebrated her birthday, which is actually today! We had a lovely family dinner and watched the Canucks game. It’s a good thing we had cake before the game ended, because I don’t think we would have felt like celebrating afterwards 😉 Yes, the Canucks are now out of the playoffs unfortunately. But, it was good while it lasted. My mom and I said we weren’t ready for the playoffs to end, as we all like to watch them play. It seems like it was such a long season last year, of course making it to round four,  game seven. And now that’s it. Oh well. Next year!

For dessert, my mom requested a coconut cake. She loved the coconut cream cupcakes I made for the Fundraiser a few weeks ago. I made a simple yellow cake, with Coconut Swiss Meringue Buttercream, topped with large flakes of coconut from Whole Foods.

Also, I am Officially finished my degree!!!!! As of April 19 I am a graduate! Well, my ceremony will be in June, but I have finished all my final exams and essays and can breath again. At dinner my mom said I was already looking more relaxed, and I definitely feel relaxed. I am planning on going traveling this summer, so I don’t think I’ll be working. After 5 semesters back to back, 20 months of school without a break I am in need of a little down time! I am definitely in summer mode. I have lots planned, including selling out apartment. I’m happy to have lots of free time ahead!

This cake is a perfect party cake, and summer dessert. The buttercream is so light and airy, and the coconut gives it a tropical feel. I melted some chocolate, and froze it in a disk and piped on top of it to lay on the cake.

I had seen this Coconut Cloud Cake from Martha Stewart that looked heavenly, and made my own version of it.

Coconut Cloud Cake

  • 2 Layers baked and cooled Yellow Cake of your choice
  • Swiss Meringue Buttercream (Recipe to follow)
  • Coconut Extract
  • 1 cup Unsweetened Shredded Coconut
  • 2 Cups large flaked coconut
For the coconut:
In a pan on medium, place the 1 cup of shredded coconut. Toast coconut, using a wooden spoon stir until it becomes fragrant and begins to brown, about 2 minutes or so. Remove from heat and let cool.
For the Frosting:
Coconut Swiss Meringue Buttercream
Adapted from Sweetapolita
For details and tips on Swiss Meringue read Sweetapolita’s in depth post here
Yield: 5 cups


  1. 5 large egg whites (30g each–total 150g)
  2. 1 cup granulated sugar
  3. 2 1/2 sticks unsalted butter, slightly softened, cut into cubes
  4. 1-2 tsp Coconut Extract


In a bowl of a clean mixing bowl from a mixing stand, combine egg whites and sugar. Place over a simmering pot of water (not boiling), whisking constantly, until temperature reaches 160 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). Add coconut extract, as little or as much as you desire. I like a really coconut-y flavour, so I add a few drops. Continue to mix until incorporated.


Place four pieces of parchment paper onto cake board that you will use, and place one of the cake layers on top. This will help you keep the cake plate clean. Be sure to place them almost at the edge of the cake, for easy removal. You don’t want it completely under the cake, but enough of an overhang so that it covers the plate.

Once the bottom layer is in place, frost top with 1 cup of buttercream, spread using an offset spatula.

Sprinkle top with the toasted coconut. 

Place second layer of cake on top, using the offset spatula to crumb coat it in a sheer layer of frosting. Then, go back and add a thicker layer of frosting using the spatula to make a smooth finish.

Sprinkle the top and sides of the cake with the larger coconut flakes, making sure they stick to the frosting and cover completely.

Once you are finished, slowly remove the parchment from underneath the cake, being careful with each piece, tugging gently. You will have a nice clean edge.

To make the chocolate disk, simply melt (stovetop or microwave) about 1/4 cup of chocolate chips or other chocolate, and using a spoon smear onto a piece of parchment on a cutting board in the shape of a circle. Place in freezer until frozen, turning it over to reveal the smooth side. Pipe your greeting on top using some of the leftover icing.

Store at room temperature until ready to eat. Best if eaten the same day.

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  • Reply Auntie Heas April 23, 2012 at 11:53 AM

    Oh My! Looks Yummy! I too LOVE coconut cake “Hint Hint”

  • Reply Hillary April 29, 2012 at 9:49 PM

    Thanks for the coconut cloud cake recipe.
    I’ll create one for sure, my kids are gonna like it 🙂
    If you don’t mind, can I submit your coconut cloud cake photo in ?
    It’s a food photography site full of all DIY food pictures from members around the world. Or perhaps you’d like to submit by yourself? Let me know when you did, so I can share it.


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