Description

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.

Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
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.
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.
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.
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.

Notes

For a citrus twist, add lemon or orange zest to the batter for a refreshing flavor.
Layer fresh berries between the cake layers for added color and taste.
For a richer treat, drizzle melted chocolate over the frosted cake.
If using a different pan size, adjust the baking time accordingly and check the cake frequently.

Prep Time: 1 hour
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 190
Sugar: 22g
Sodium: 40mg
Fat: 5g
Saturated Fat: 4g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg