Coconut Cloud Cake is a light, fluffy dessert that combines the delicate texture of an angel food cake with the tropical richness of coconut. The cake is airy and soft, while the sweet coconut frosting and toasted coconut topping add layers of flavor. This cake is perfect for spring and summer gatherings or as a refreshing treat any time of year.

Why You’ll Love This Recipe

This Coconut Cloud Cake offers the perfect balance of lightness and flavor. The cake itself is incredibly soft and airy, while the coconut frosting provides a sweet, creamy contrast. Topped with toasted coconut flakes, the cake becomes a beautiful, tropical treat that’s both delicious and visually appealing. It’s a fantastic dessert for gatherings, potlucks, or any occasion that calls for something special.

Coconut Cloud Cake

Ingredients

For the Cake:

1 cup sifted cake flour
1 ½ cups superfine sugar
14 large egg whites (about 1 ¾ cups), room temperature
1 tablespoon warm water
½ teaspoon salt
1 ½ teaspoons cream of tartar
2 teaspoons vanilla extract

For the Seven-Minute Frosting:

3 large egg whites
1 ¼ cups sugar
5 tablespoons cold water
¼ teaspoon cream of tartar
1 teaspoon vanilla extract

For the Topping:

3 to 4 cups flaked coconut

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Sift the cake flour and ¾ cup of sugar four times using a fine sieve to ensure the mixture is light and airy.
Beat the Egg Whites
In a stand mixer, beat the egg whites with warm water on medium speed until foamy. Add salt, cream of tartar, and vanilla extract. Increase the speed to medium-high and gradually add the remaining sugar, one tablespoon at a time. Continue beating until stiff peaks form.
Combine Dry Ingredients with Egg Whites
Gently fold the sifted flour and sugar mixture into the beaten egg whites in small portions. Be careful not to deflate the batter—fold it lightly and evenly.
Bake the Cake
Pour the batter into an ungreased 10-inch tube pan. Smooth the top and run a knife through the batter to release air bubbles. Bake for 35 to 40 minutes or until the cake springs back when touched and the top is golden brown.
Cool the Cake
Once baked, immediately invert the pan onto a cooling rack or the neck of a glass bottle to let the cake cool completely. This prevents the cake from collapsing as it cools.
Prepare the Frosting
For the frosting, combine egg whites, sugar, cold water, and cream of tartar in a heatproof bowl. Place the bowl over a simmering pot of water, making sure the bowl doesn’t touch the water. Whisk the mixture until the sugar dissolves and the mixture becomes foamy, about 5 minutes. Remove from heat and beat on high speed for 7 minutes until glossy and voluminous. Stir in the vanilla extract.
Assemble the Cake
Once the cake has cooled, carefully remove it from the pan. Use a serrated knife to slice off the top of the cake, about 1½ inches, and set it aside. Cut a 1-inch-deep channel halfway between the center and edge of the cake. Fill this channel with frosting, then cover the entire cake with the frosting. Sprinkle generously with toasted coconut flakes.
Serve
Once assembled, slice the cake and serve it immediately or refrigerate until ready to serve. The cake is best enjoyed fresh, but it can be stored for a day or two in an airtight container.

Servings and Timing

Servings: Approximately 12 slices
Prep Time: 1 hour
Cook Time: 35-40 minutes
Total Time: About 2 hours and 40 minutes (including cooling)

Variations

Citrus Twist: Add lemon or orange zest to the batter for a refreshing citrus flavor.
Berry Filling: Layer fresh berries between the cake layers for added color and taste.
Chocolate Drizzle: Drizzle melted chocolate over the frosted cake for a rich, decadent touch.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 1 day. After 1 day, refrigerate to keep it fresh.
Freezing: The cake can be frozen for up to 3 months. Wrap individual slices in plastic wrap and place in a freezer-safe bag. Thaw in the refrigerator overnight or at room temperature before serving.

FAQs

Can I use a different type of coconut?

You can use unsweetened shredded coconut if you prefer a less sweet topping, or toasted coconut for an extra layer of flavor.

How do I know when the cake is done?

The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.

Can I make this cake ahead of time?

Yes, you can bake the cake and frost it a day in advance. Store it covered at room temperature until ready to serve.

Can I use a different pan size?

This recipe is made for a 10-inch tube pan. If using a different size, adjust the baking time accordingly and check the cake frequently.

How do I store leftover frosting?

Store leftover frosting in an airtight container in the refrigerator for up to 3 days. Re-whip before using.

Conclusion

Coconut Cloud Cake is a light and refreshing dessert that offers a perfect balance of airy texture and sweet coconut flavor. It’s a beautiful and elegant treat for any occasion. Whether served for a celebration or as an afternoon snack, this cake is sure to impress your guests and become a favorite in your baking repertoire.