A classic Southern recipe with a cloudlike touch, our Coconut Cloud Cake is light, lovely, and made for celebrations that call for something a little more enchanting.
Four fluffy layers of yellow cake are filled and topped with snow-white fresh coconut icing, creating an airy texture and softly sweet coconut finish in every bite.
“The Coconut Cloud was light, fresh, and absolutely beautiful on the table. Everyone asked where it came from.” — Anne T.
Features
- Includes one 9" round Coconut Cloud Cake
- Serves between 14–20 people
- Four layers of yellow cake filled and topped with snow-white fresh coconut icing
- Light, airy texture with a softly sweet coconut finish
- Baked in Spartanburg, South Carolina
- Shipped nationwide
- Can be frozen and refrozen for up to six months
Ingredients
- Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Egg White, Soybean Oil, Palm Oil, Egg Yolk With Sodium Silicoaluminate, Nonfat Milk, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Modified Tapioca Starch, Salt, Propylene Glycol Mono And Diesters Of Fatty Acids, Sorbitan Monostearate, Tetrasodium Pyrophosphate, Xanthan Gum, Sodium Stearoyl Lactylate, Polysorbate 60, Mono And Diglycerides, Calcium Acetate, Guar Gum, Cellulose Gum, Artificial Flavor, Yellow 5 And Red 40, Soy Flour., Water, Coconut, Sugar., Sugar, Sour Cream (Cultured Cream, Enzymes), Water, Corn Syrup, High Fructose Corn Syrup, Hydrogenated Vegetable Oil Coconut And Palm Kernel Oils, Skim Milk, Contains Less Than 2 Of Light Cream, Sodium Caseinate From Milk, Natural And Artificial Flavor, Xanthan And Guar Gums, Modified Food Starch, Polysorbate 60, Sorbitan Monostearate, Sodium Polyphosphate, Beta Carotene Color., Canola Oil
Contains: Wheat, dairy, eggs, and soy.
Storage Instructions
Upon arrival, remove cake from cooler and place in freezer, red tin and all. Wrapped well, this cake may be frozen and refrozen for up to six months. We recommend unwrapping the cake while still frozen due to its delicate icing. To refreeze your cake, wrap it well in plastic wrap, slip it into an air-tight Ziploc bag, and pop it in the freezer!
Thawing Instructions
To thaw, unwrap the cake while still frozen and place the cake in your refrigerator overnight or on the counter for 3–4 hours. Refrigeration may cause the texture of the icing to change.
A classic Southern recipe with a cloudlike touch, our Coconut Cloud Cake is light, lovely, and made for celebrations that call for something a little more enchanting.
Four fluffy layers of yellow cake are filled and topped with snow-white fresh coconut icing, creating an airy texture and softly sweet coconut finish in every bite.
“The Coconut Cloud was light, fresh, and absolutely beautiful on the table. Everyone asked where it came from.” — Anne T.
Features
- Includes one 9" round Coconut Cloud Cake
- Serves between 14–20 people
- Four layers of yellow cake filled and topped with snow-white fresh coconut icing
- Light, airy texture with a softly sweet coconut finish
- Baked in Spartanburg, South Carolina
- Shipped nationwide
- Can be frozen and refrozen for up to six months
Ingredients
- Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Egg White, Soybean Oil, Palm Oil, Egg Yolk With Sodium Silicoaluminate, Nonfat Milk, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Modified Tapioca Starch, Salt, Propylene Glycol Mono And Diesters Of Fatty Acids, Sorbitan Monostearate, Tetrasodium Pyrophosphate, Xanthan Gum, Sodium Stearoyl Lactylate, Polysorbate 60, Mono And Diglycerides, Calcium Acetate, Guar Gum, Cellulose Gum, Artificial Flavor, Yellow 5 And Red 40, Soy Flour., Water, Coconut, Sugar., Sugar, Sour Cream (Cultured Cream, Enzymes), Water, Corn Syrup, High Fructose Corn Syrup, Hydrogenated Vegetable Oil Coconut And Palm Kernel Oils, Skim Milk, Contains Less Than 2 Of Light Cream, Sodium Caseinate From Milk, Natural And Artificial Flavor, Xanthan And Guar Gums, Modified Food Starch, Polysorbate 60, Sorbitan Monostearate, Sodium Polyphosphate, Beta Carotene Color., Canola Oil
Contains: Wheat, dairy, eggs, and soy.
Storage Instructions
Upon arrival, remove cake from cooler and place in freezer, red tin and all. Wrapped well, this cake may be frozen and refrozen for up to six months. We recommend unwrapping the cake while still frozen due to its delicate icing. To refreeze your cake, wrap it well in plastic wrap, slip it into an air-tight Ziploc bag, and pop it in the freezer!
Thawing Instructions
To thaw, unwrap the cake while still frozen and place the cake in your refrigerator overnight or on the counter for 3–4 hours. Refrigeration may cause the texture of the icing to change.
