Coconut Cloud Cake Recipe

This Coconut Cloud Cake is a light-as-air recipe, featuring a delicate angel food cake sponge and a fluffy, marshmallow-like seven-minute frosting, all covered in sweet flaked coconut. It’s a true showstopper, perfect for a special celebration.

Coconut Cloud Cake Ingredients

For the Cake:

• 1 cup sifted cake flour
• 1 ½ cups superfine sugar
• 14 large egg whites (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

How To Make Coconut Cloud Cake

Part 1: Make the Angel Food Cake

1. Prep Oven and Flour Mixture: Preheat the oven to 350°F. With a fine sieve, sift together the cake flour and 3/4 cup of the sugar. Repeat this process four times to ensure the mixture is very fine and aerated.
2. Whip the Egg Whites: In the bowl of a stand mixer on medium speed, beat the room-temperature egg whites and warm water until foamy. Add the salt, cream of tartar, and vanilla, and continue to beat until soft peaks form.
3. Create the Meringue: Increase the mixer speed to medium-high and gradually sprinkle in the remaining 3/4 cup of sugar, one tablespoon at a time. Beat until the meringue is stiff and glossy, but not dry.
4. Fold in Flour: In six additions, sift the flour-sugar mixture over the meringue, gently folding it in with a large spatula after each addition.
5. Bake the Cake: Pour the batter into an ungreased 10-inch tube pan. Run a knife through the batter to release any large air bubbles. Bake for 35 to 40 minutes, until the cake is golden brown and springs back when lightly touched.
6. Cool Upside Down: Immediately invert the pan over the neck of a glass bottle and let the cake cool completely, upside down, for about 1 hour. This is a crucial step to prevent the cake from collapsing.

Part 2: Make the Frosting and Assemble

1. Heat the Frosting Base: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, for about 5 minutes, until the sugar is dissolved and the mixture is foamy.
2. Whip the Frosting: Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed for about 7 minutes, until it is thick, glossy, and voluminous like a marshmallow fluff. Beat in the vanilla.
3. Assemble the Cake: Carefully run a knife around the edges of the tube pan to release the cooled cake. Using a long serrated knife, slice off the top 1.5 inches of the cake and set it aside. In the bottom layer, cut out a 1-inch-wide, 1-inch-deep channel or “trench.”
4. Fill and Frost: Spread some of the frosting into the channel and over the entire bottom layer, then sprinkle with coconut. Gently place the reserved top layer back on. Frost the entire cake with the remaining frosting and cover it completely with the flaked coconut. Serve immediately.

Recipe Tips

• Why not grease the pan? Angel food cake needs to “climb” the sides of the pan as it bakes to get its signature height and airy texture. A greased pan would cause the batter to slip.
• How do I know the meringue is ready? You should have stiff, glossy peaks. When you lift the whisk, the peak should hold its shape and not flop over. Be careful not to overwhip, or it can become dry and clumpy.
• Why sift the flour so many times? Sifting aerates the flour and sugar, making it incredibly light. This is essential for a delicate “cloud-like” texture and helps it fold into the meringue without deflating it.
• What can I do with the leftover egg yolks? This recipe leaves you with 17 egg yolks! Don’t throw them away. They are perfect for making rich custards like crème brûlée, pastry cream, lemon curd, hollandaise sauce, or a batch of homemade mayonnaise or ice cream.

How To Store Coconut Cloud Cake

This cake is at its best on the day it is made. Store any leftovers, loosely covered, at room temperature for up to one day. After that, the meringue frosting will begin to weep and lose its volume.

Coconut Cloud Cake Nutrition Facts

• Calories: 350-400 kcal
• Fat: 8g
• Carbohydrates: 65g
• Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• One-Bowl Chocolate Cake With Chocolate Frosting Recipe
• Chocolate Chip Cookie Icebox Cake Recipe
• Vanilla Sheet Cake With Lemon Cream-Cheese Frosting Recipe