This Martha Stewart Coconut Cloud Cake is a dreamy, airy dessert that features a delicate angel food-style cake topped with fluffy seven-minute frosting and sweet coconut. It’s a light, show-stopping cake perfect for birthdays, spring brunches, or special gatherings.
Martha Stewart Coconut Cloud Cake Ingredients
For the Cake:
- 1 cup sifted cake flour
- 1 1/2 cups superfine sugar
- 14 large egg whites (1 3/4 cups), room temperature
- 1 tablespoon warm water
- 1/2 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons vanilla extract
For the Seven-Minute Frosting:
- 3 large egg whites
- 1 1/4 cups sugar
- 5 tablespoons cold water
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
For the Topping:
- 3 to 4 cups flaked coconut
How To Make Martha Stewart Coconut Cloud Cake
- Prep oven and dry ingredients: Preheat oven to 350°F. Sift together flour and 3/4 cup sugar four times.
- Whip egg whites: In a stand mixer, beat egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Gradually beat in remaining sugar until stiff but not dry.
- Fold in flour: Transfer egg whites to a large bowl. Sift dry ingredients over in six additions, folding gently.
- Bake the cake: Pour batter into an ungreased 10-inch tube pan. Smooth the top and run a knife through to remove air bubbles. Bake 35–40 minutes, until golden and springy.
- Cool inverted: Invert the pan and let the cake cool completely for about 1 hour.
- Make the frosting: In a heatproof mixer bowl set over simmering water, combine egg whites, sugar, water, and cream of tartar. Whisk constantly until foamy and sugar dissolves (about 5 minutes).
- Beat frosting: Attach bowl to mixer; beat on high until glossy and stiff, about 7 minutes. Beat in vanilla.
- Assemble the cake: Release cake from pan. Slice off top 1.5 inches and cut a channel in bottom layer. Fill with frosting and sprinkle with coconut.
- Top and finish: Replace top layer, frost entire cake, and cover generously with coconut. Serve immediately.
Recipe Tips
- Why is it called cloud cake? It gets its name from the airy cake and fluffy frosting texture.
- Can I make it ahead? Yes, bake the cake a day ahead. Frost just before serving.
- Why use an ungreased pan? It helps the cake rise and cling to the pan properly.
- What type of coconut is best? Use sweetened flaked coconut for the topping.
What To Serve With Coconut Cloud Cake
- Fresh berries
- Lemon sorbet
- Light tropical cocktails (like piña colada spritz)
How To Store Coconut Cloud Cake
Room Temperature: Best served the same day.
Refrigerate: Store loosely covered for up to 2 days. Bring to room temp before serving.
Freeze: Not recommended due to the frosting texture.
Coconut Cloud Cake Nutrition Facts
- Calories: 350 per slice
- Fat: 10g
- Saturated Fat: 8g
- Carbs: 58g
- Sugar: 45g
- Protein: 6g
- Sodium: 110mg
Nutrition information is estimated and may vary based on ingredients and methods.
FAQs
Can I use boxed angel food mix?
Not for this recipe—homemade egg whites are key for texture.
Is seven-minute frosting stable?
Yes, but best eaten within a day for peak fluffiness.
Can I toast the coconut topping?
Yes, for added texture and flavor.
Do I need a special pan?
A 10-inch tube pan with removable bottom is ideal.
Try More Recipes:
Martha Stewart Coconut Cloud Cake
Description
A feather-light cake filled and topped with fluffy frosting and coconut for a heavenly finish.
Ingredients
Instructions
- Preheat oven to 350°F. Sift flour and 3/4 cup sugar four times.
- Beat egg whites, water, salt, cream of tartar, and vanilla. Add sugar until stiff peaks form.
- Fold in flour. Pour into ungreased tube pan.
- Bake 35–40 mins. Cool inverted.
- Whisk frosting ingredients over simmering water. Beat to stiff peaks.
- Cut top off cake, fill channel with frosting, sprinkle coconut.
- Replace top, frost whole cake, and cover with coconut.