Description
Coconut Cloud Cake is a light, airy, and delightfully spongy dessert layered with fluffy seven-minute frosting and blanketed in sweet coconut. Perfect for spring or Easter gatherings, it strikes a beautiful balance between sweetness and elegance. Even if coconut isn’t your favorite, you can skip it for a simply exquisite cake base that stands on its own.
Ingredients
For the Cake
- 1 cup sifted cake flour (sift before measuring)
- 1 1/2 cups sugar, divided
- 1 3/4 cups egg whites, room temperature (about 14 large)
- 1 tablespoon warm water
- 1/2 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons pure vanilla extract
For the Seven Minute Frosting
- 3 large egg whites, cold or room temperature
- 1 1/4 cups sugar
- 5 tablespoons water
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1/2 cup sweetened flake coconut
For the Topping
- 3 cups sweetened flake coconut
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and let it heat up while you prepare the cake.
- Prepare Sugar and Flour: Pulse the sugar in a food processor or blender for about 30 seconds. Sift together 1 cup of this sugar with the sifted cake flour three times, using a fine-mesh sieve. Set aside.
- Whip Egg Whites: In a stand mixer or large mixing bowl, combine the egg whites and warm water. Using a whisk attachment on low speed, whip until foamy. Add salt, cream of tartar, and vanilla. Beat on medium until soft peaks form.
- Incorporate Remaining Sugar: Gradually increase speed to medium-high and sprinkle in remaining 1/2 cup sugar, 1 tablespoon at a time, whisking until stiff, glossy peaks form.
- Fold in Flour Mixture: Remove bowl from mixer. Sprinkle flour-sugar mixture over egg whites in six additions, gently folding in with a spatula after each addition. Do not deflate the batter.
- Bake the Cake: Pour the batter into an ungreased 10-inch tube pan with removable bottom. Smooth the top and run a knife through the batter to remove air bubbles. Bake for 35–40 minutes, until golden brown and the top springs back when pressed.
- Cool and Remove: Invert the cake pan onto its legs (or on a glass bottle, if needed) and cool completely, about 1 hour. Loosen cake edges with a thin knife and invert onto a plate.
- Make the Seven Minute Frosting: Place a heatproof bowl over a saucepan of simmering water. Combine egg whites, sugar, water, and cream of tartar in the bowl and whisk frequently until sugar dissolves and mixture is foamy (about 5 minutes). Move bowl to stand mixer and beat on high until glossy and voluminous, up to 7 minutes. Whisk in vanilla.
- Fill the Cake: Carefully slice off the top 1 1/2 inches of cooled cake and set aside. Cut a 1-inch wide and deep channel halfway between the center and edge of cake. Fill channel with frosting, spread additional frosting over this layer, and sprinkle with 1/2 cup coconut.
- Assemble and Frost: Replace reserved cake top. Spread remaining frosting over top and sides of cake.
- Add Coconut Topping: Press 3 cups coconut over top and sides of cake, gently patting it into the frosting to adhere.
Notes
- Make sure to invert and cool the cake completely to maintain its airy texture.
- Using room temperature egg whites helps create better volume for the cake and frosting.
- Use an ungreased tube pan so the cake can cling as it rises.
- If you prefer less coconut, you can omit it or reduce the amount.
- Handle the cake gently when slicing and filling to keep it from tearing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 30g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
