COCONUT CLOUD CAKE Recipe

If you’ve ever dreamed of biting into a cloud, the COCONUT CLOUD CAKE is your ticket to dessert heaven. With its ethereal, airy sponge base and luxuriously fluffy seven-minute frosting, crowned with snowy sweet coconut, this cake brings a delightful dose of nostalgia and pure joy to your table. Whether you’re surprising family for Easter or simply indulging in a sweet craving, the COCONUT CLOUD CAKE proves you don’t need heavy, overly-sweet desserts to leave a lasting impression. Light, luscious, and impossible to resist, it’s a favorite recipe for gatherings and celebrations of all kinds.

Ingredients You’ll Need

One of my favorite things about this recipe is how simple yet crucial each ingredient is—they come together to create a cake that’s tender, fluffy, and full of coconut charm. Every component plays a starring role, and a quick glance at the list lets you know you’re working with true dessert classics.

• Cake flour: Sifted before measuring, cake flour gives the sponge its incredibly soft and delicate crumb.
• Sugar: Essential for sweetness and aeration; processing it makes it ultra-fine for a tender cake and glossy frosting.
• Egg whites: The backbone of the cake’s airy structure; make sure they’re at room temperature for maximum volume.
• Warm water: Adds just enough moisture to help the egg whites whip up to pillow perfection.
• Salt: Just a little to balance the sweetness and deepen the flavors.
• Cream of tartar: Stabilizes the egg whites, ensuring they stay beautifully lofty and don’t collapse.
• Pure vanilla extract: That irresistible, aromatic flavor that rounds out every bite.
• Sweetened flake coconut: For both the luscious filling and as a dreamy snowy topping.
• Seven-minute frosting: A magical blend of egg whites, sugar, water, cream of tartar, and vanilla that whips up into a cloudlike billow.

How to Make COCONUT CLOUD CAKE

Step 1: Prepare the Oven and Ingredients

Start by preheating your oven to 350 degrees. While the oven warms, take a moment to separate your eggs (use those whites!), and sift your cake flour before measuring. Pulse your sugar in a food processor or blender until fine—this is the secret to that signature airy crumb and glossy frosting. Have everything ready to go, and this cake will come together effortlessly!

Step 2: Sift the Dry Ingredients

In a fine-mesh sieve, combine 1 cup of your now super-fine sugar with the sifted cake flour. Sift this mix together three times. Trust me—this triple sifting creates a lighter cake. Set aside the remaining sugar for the meringue step.

Step 3: Whip the Egg Whites

In your stand mixer bowl, gently combine the room temperature egg whites with warm water. With the whisk attachment on low, whip until foamy, then add the salt, cream of tartar, and vanilla. Increase to medium speed and whip to soft peaks—those swoopy, cloudlike mounds that hold their shape but still droop a bit.

Step 4: Gradually Sweeten and Stiffen

Now, slowly sprinkle in the remaining 1/2 cup of sugar, just a tablespoon at a time, all while whipping on medium-high. You’re aiming for stiff peaks: lift your whisk, and the egg whites should stand tall and glossy. This is what gives the COCONUT CLOUD CAKE its signature loft!

Step 5: Fold in Flour Mixture

Remove your beautifully whipped egg whites from the mixer. Gently but swiftly fold in the sifted flour and sugar mixture, doing this in six additions. A rubber spatula is your friend—think soft, loving motions to keep all that precious air in the batter.

Step 6: Bake the Sponge

Spoon the batter into an ungreased 10-inch tube pan with a removable bottom. Smooth the top, then run a knife through the batter to pop any air bubbles. Bake for 35 to 40 minutes until the cake is golden and springs back when touched. Now for the magic: immediately invert the pan (use its legs, or perch it on a glass bottle). This keeps the cake from deflating while it cools—let it rest like this for about an hour, then carefully run a sharp knife around the edges before unmolding.

Step 7: Make the Seven-Minute Frosting

Place a heatproof mixer bowl over simmering water—not boiling—on the stove. Whisk the egg whites, sugar, water, and cream of tartar together until foamy and all the sugar dissolves (about 5 minutes). Move the bowl to your stand mixer and beat on high until the mixture becomes voluminous, glossy, and cloudlike. Finally, whisk in the vanilla for extra fragrance and flavor.

Step 8: Assemble and Fill the Cake

Slice off the top 1 1/2 inches of the cooled cake with a serrated knife—steady hands! Set this aside. Cut a channel (1 inch wide and deep) halfway between the center and edge, then fill this space with frosting. Sprinkle coconut over the channel, then replace the reserved cake layer on top.

Step 9: Frost and Decorate

Generously spread the remaining frosting over the top and sides of the cake. Gently pat the remaining sweetened flake coconut over the entire surface, so your COCONUT CLOUD CAKE looks like it’s come straight from a snowy landscape. Every bite will have coconut in all the right places!

How to Serve COCONUT CLOUD CAKE

Garnishes

You can never have too much coconut, so don’t hesitate to sprinkle a bit more right before serving. If you want a little extra dazzle, try adding a few edible flowers, delicate white chocolate curls, or even some toasted coconut for a beautiful contrast in color and flavor. Your COCONUT CLOUD CAKE will be as stunning as it is delicious!

Side Dishes

This soft, fluffy cake shines alongside light sides like a bowl of fresh berries or a simple fruit salad. For special occasions, offer it with a dollop of whipped cream or a scoop of vanilla bean ice cream. Its gentle flavors pair so well with bright fruits and creamy notes, making each mouthful even more delightful.

Creative Ways to Present

Don’t be shy—let your COCONUT CLOUD CAKE shine as a centerpiece! Elevate it on a glass cake stand, or slice it into tall wedges and serve on pastel plates for a festive look. You could even assemble mini versions using a muffin tin for individual servings at brunches or parties. The cloudlike texture and coconut sparkle are too good not to show off.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover cake (lucky you!), cover it gently with plastic wrap or place in an airtight container. Store at room temperature for up to one day to maintain its fluffy texture, or in the fridge for up to three days. The coconut helps keep the cake moist, but the frosting may soften slightly over time.

Freezing

Freezing is totally possible! Slice the cake (or keep it whole), then wrap well in plastic wrap followed by aluminum foil. Freeze for up to one month. For best results, bring to room temperature before serving—though the seven-minute frosting is best enjoyed fresh, it will hold up surprisingly well.

Reheating

Since this is a sponge cake, reheating isn’t recommended, as it can dry out or change the texture of the delicate crumb. If you’ve chilled or frozen the cake, simply let it come to room temperature before enjoying—no microwave needed, just a little patience!

FAQs

Can I make the COCONUT CLOUD CAKE ahead of time?

Absolutely! You can bake the cake a day in advance and cover tightly until ready to frost and serve. The frosting is at its fluffiest when fresh, so aim to make it the same day as serving if possible. Assembled, the cake stays lovely for a few days in the fridge.

Do I need a tube pan for this recipe?

Using a tube pan is ideal for the COCONUT CLOUD CAKE’s signature rise and structure, but an angel food cake pan will also do the trick. The key is not to grease the pan, so the batter can climb the sides as it bakes!

Can I omit the coconut?

You sure can! If coconut isn’t your thing, go ahead and make the cake and frosting without it. The result is still a beautiful, fluffy vanilla cake that’s just as dreamy and delicious.

What’s the secret to the fluffiest seven-minute frosting?

Make sure your mixing bowl and whisk are extra clean and completely grease-free—you want nothing to interfere with those peaks. Whisk over simmering water just until the sugar dissolves, and then beat immediately for the best volume and shine.

How do I keep my cake from deflating?

Be gentle when folding in your dry ingredients—slow and steady wins the race. And remember to invert your pan right out of the oven; gravity will help maintain that fluffy, towering height characteristic of the best COCONUT CLOUD CAKE!

Final Thoughts

There’s just something magical about a cake that’s this light, fluffy, and full of coconut charm—a real treat for anyone who loves a classic American dessert with a delicate twist! I truly hope you give this COCONUT CLOUD CAKE a try. It’s incredibly satisfying to make, share, and eat, and I can’t wait for you to see those joyful smiles at your very first slice.

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