Forget Pie: Make This Easy Coconut Cloud Cake Instead

I’m not anti-pie, I swear. I just prefer pie in the summer. Made with tiny little Maine blueberries. Even better, when said Maine blueberry pie is breakfast, like my mother-in-law taught me is the appropriate thing to do while at a lake house in Maine. (I know, right? Best MIL ever.)

I do have a slight bias against Thanksgiving pie. Primarily because my birthday always falls within a few days of Thanksgiving, if not on the day itself. And while my mom did a phenomenal job making the birthday cakes of my childhood, there were also many birthdays where a candle in a piece of pie was a de facto birthday celebration. When I was in elementary school, I could NOT figure out why we always went to my grandparents’ house for my birthday, and to Disney for my brother’s birthday. (My brother’s birthday happened to coincide with February vacation, therefore he got serenaded by Mickey et al.)

At any rate, I grew up to be the baker in my family, so I’ve made more than my fair share of cakes. There are many occasions that call for a from-scratch, only-expensive-gourmet-ingredients, labor-of-love cake. And then there are other occasions that require the strangest amalgamation of ingredients that then morph into the most delicious cake you’ve ever tasted. We hopped on the all-organic-all-the-time bandwagon when I was pregnant, but this cake defies my commitment to the all-natural-ingredients-only credo. It’s GOOOOOD. It sounds crazy. And sort of gross. But TRUST ME. It’s fall-off-the-organic-wagon good. For a birthday that falls two days before Thanksgiving on a work day, it’s “Happy 33rd Birthday to me!” good. Plus, I have possibly the most adorable kitchen assistant ever, so chances for cake success were high. Look at her. That is the look of sheer joy in anticipation of CAAAAAAAAKE. 


Step 1

 Open GalleryGather your ingredients. Keep the Cool Whip and Greek yogurt in the fridge — you won’t need them for a couple hours.

Step 2

 Open GalleryMix all but one cup of coconut with the sour cream. Set aside in refrigerator.

Step 3

 Open GalleryMake the cake according to directions on box.

Step 4

 Open GalleryOnce cake is cooled, cut off the domed top using a large serrated knife, so that your cake will be even. If you want a toddler standing ovation, provide the cake scraps to your kitchen assistant.

Step 5

 Open GalleryNext, use the same serrated knife to cut each layer in half so you have four layers of cake.

Step 6

 Open GalleryGrab the sour cream and coconut mixture from the fridge. Divide into three parts. Cover the first layer of cake with one part of sour cream and coconut mixture, add another layer of cake, then more sour cream mixture, and repeat.

Step 7

 Open GalleryWhen you add the sour cream and coconut mixture, fill all the way to the edges.

Step 8

 Open GalleryNext, mix the Greek yogurt with the remaining coconut. Then fold that mixture gently into the Cool Whip. Spread over top and sides of cake.

Step 9

 Open GalleryNow put on your patient pants and stick that beautiful, non-organic mess in the fridge for at least 12 hours. It’s cruel, I know. But it will be worth it, I swear.



  • 1 box Duncan Hines Classic White Cake mix
  • 1/4 cup vegetable oil
  • 3 egg whites
  • 1 (14 oz) package of sweetened flaked coconut
  • 1 (16 oz) package of sour cream
  • 1 (7 oz) container of 2% plain Greek yogurt
  • 1 (8 oz) container of Extra Creamy Cool Whip


  • Mixing bowl
  • Measuring cups
  • Spatula
  • Stand mixer or hand mixer
  • Serrated knife
About Ellen Foord 


A tight budget has never stopped Ellen Foord from creating a beautiful, modern, creative home and treating every day as one of life's smaller celebrations. A freelance writer and ...

More About Ellen Foord

5 Responses

  1. Watson says:

    Hey Ellen, you just sold me on what I'm taking back home two days from now – one question: do you cover it in the fridge, like with loose Saran or in a cake carrier?

    • Minnow + Co says:

      Hi Watson! The Cool Whip "frosting" would make a hot mess out of plastic wrap, so I go with the cake carrier. This cake looks a little ironic in my fridge, nestled amongst all of the organic food, but it's soooo easy to make and sooooo deliciously addictive. Happy Thanksgiving and safe travels!

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