Print

Coconut Cloud Cake Recipe

Coconut Cloud Cake Recipe
Print Recipe

★★★★★

5 from 24 reviews

This light and airy Coconut Cloud Cake features a delicate chiffon-like sponge cake layered and frosted with a glossy seven-minute frosting infused with vanilla and generously coated with sweetened flake coconut. Perfect for gatherings, this cake combines fluffy texture with the tropical flavor of coconut for an irresistible dessert.

Ingredients

Scale

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 eggs)
  • 1 tablespoon warm water
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cream of tartar
  • 2 teaspoons pure vanilla extract

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

TOPPING

  • 3 cups sweetened flake coconut

Instructions

  1. Preheat and prepare dry ingredients. Preheat the oven to 350°F (177°C). Pulse 1 1/2 cups sugar in a food processor for 30 seconds to make superfine sugar. Sift together 1 cup of the superfine sugar with the sifted cake flour three times using a fine-mesh sieve. Set aside.
  2. Whip egg whites. In a stand mixer bowl, whisk 1 3/4 cups egg whites and 1 tablespoon warm water on low speed until foamy. Add 1/2 teaspoon salt, 1 1/2 teaspoons cream of tartar, and 2 teaspoons vanilla extract. Beat on medium speed until soft peaks form. Increase speed to medium-high and gradually add remaining 1/2 cup superfine sugar one tablespoon at a time. Continue whisking until stiff, glossy peaks form.
  3. Fold dry ingredients. Remove bowl from mixer. Sprinkle flour and sugar mixture over egg whites in six increments. Gently but quickly fold in each addition with a spatula to avoid deflating the batter.
  4. Bake the cake. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth the surface with an offset spatula and run a knife through batter to release air bubbles. Bake 35–40 minutes until golden brown and springy to the touch.
  5. Cool the cake. Immediately invert the cake pan onto its legs or a bottle neck to cool completely, about 1 hour. Carefully loosen edges with a knife and invert the cake bottom-side-up onto a serving plate.
  6. Make the seven-minute frosting. Set a heatproof mixing bowl over simmering (not boiling) water. Combine 3 egg whites, 1 1/4 cups sugar, 5 tablespoons water, and 1/4 teaspoon cream of tartar. Whisk constantly until sugar dissolves and mixture is foamy, about 5 minutes.
  7. Whisk frosting. Attach bowl to stand mixer with whisk attachment and beat on high speed 7 minutes or until frosting is thick, glossy, and voluminous. Stir in 1 teaspoon vanilla extract.
  8. Prepare and frost cake layers. Using a serrated knife, slice off the top 1 1/2 inches of the cake and set aside. Cut a 1-inch wide by 1-inch deep channel halfway between the center tube and cake edge in the bottom layer. Fill the channel and spread remaining frosting over surface. Sprinkle 1/2 cup sweetened flake coconut over the frosted layer.
  9. Assemble the cake. Gently place the reserved top layer on the frosted bottom. Spread frosting over the sides and top of the entire cake.
  10. Add topping. Sprinkle 3 cups sweetened flake coconut on the top and sides of the cake and gently pat it into the frosting for a beautiful finish.

Notes

  • Make sure egg whites are at room temperature for best volume and stability.
  • Do not grease the tube pan, as the cake needs to cling to the sides to rise properly.
  • Superfine sugar dissolves faster in the egg whites to ensure a smooth frosting and tender cake.
  • Use a serrated knife to carefully slice and cut the cake to prevent crumbling.
  • Cool the cake fully inverted to maintain its height and light texture.
  • Store assembled cake covered at room temperature for up to 2 days or refrigerate for 3 days.

Nutrition

Keywords: coconut cake, cloud cake, chiffon cake, seven minute frosting, light coconut cake, sweetened flake coconut dessert

Find it online: https://mixitwitjoe.com/coconut-cloud-cake-recipe/