Indulge in the light, airy bliss of the Heavenly Coconut Cloud Cake, a dessert that feels as delicate as a cloud but delivers on flavor in every bite. This elegant treat combines the fluffiest cake layers with a sweet and ethereal seven-minute frosting, all topped with a cascade of coconut flakes for a tropical finish. Perfect for special occasions or to simply elevate your tea time, this cake is a true celebration of coconut’s charm.
Ingredients
Cake
- 1 cup sifted cake flour (sift before measuring)
- 1 1/2 cups sugar, divided
- 1 3/4 cups egg whites, room temperature (approx. 14 large)
- 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
- Get Ready to Bake: Begin by setting your oven to 350°F (175°C). Prepare a 10-inch tube pan by lining it with parchment paper—skip the greasing step for this one.
- Whisk Egg Whites: In a clean, grease-free bowl, whisk the egg whites until frothy. Add salt, cream of tartar, and warm water. Slowly incorporate 1 1/4 cups of sugar, adding a tablespoon at a time, and continue mixing until soft peaks begin to form.
- Incorporate Flour: Sift cake flour and the remaining 1/4 cup sugar together. Gently fold the flour mixture into the whipped egg whites in small batches to maintain the batter’s airiness.
- Add Vanilla: Fold in the vanilla extract, taking care not to deflate the batter.
- Bake the Cake: Transfer the batter into the lined tube pan. Place it in the oven and bake for 35-40 minutes, or until the cake bounces back when gently pressed. Once done, flip the pan upside down and allow the cake to cool completely before releasing it from the pan.
- Prepare the Mixture: In a heatproof bowl set over simmering water, combine sugar, water, and cream of tartar. Add the egg whites and whisk continuously until fully blended and heated through.
- Whip to Peaks: Beat the mixture with a handheld mixer or whisk until stiff peaks form, about 7 minutes. Remove from heat and stir in vanilla.
- Finish with Coconut: Once spread over the cooled cake, sprinkle with the sweetened coconut flakes.
- Frost the Cake: Spread the frosting generously over the cake. Add Topping: Cover the entire cake with the 3 cups of sweetened flake coconut. Lightly press the coconut onto the frosting to ensure it sticks evenly.
- Chill and Enjoy: Allow the cake to chill in the refrigerator for about 30 minutes to firm up the frosting before slicing and serving.
Conclusion
The Heavenly Coconut Cloud Cake is an unforgettable dessert that brings a touch of elegance to any gathering. With its airy cake layers, dreamy frosting, and snowy coconut topping, it’s sure to impress. Whether served for a celebration or a quiet indulgence, this cake is a testament to how simple ingredients can create culinary magic.
Heavenly Coconut Cloud Cake
A softand airy coconut cake layered with a fluffy seven-minute frosting and toppedwith a generous sprinkle of sweetened coconut flakes.
Ingredients
Cake
- 1 cup sifted cake flour sift before measuring
- 1 1/2 cups sugar divided
- 1 3/4 cups egg whites room temperature (approx. 14 large)
- 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
- Get Ready to Bake: Begin by setting your oven to 350°F (175°C). Prepare a 10-inch tube pan by lining it with parchment paper—skip the greasing step for this one.
- Whisk Egg Whites: In a clean, grease-free bowl, whisk the egg whites until frothy. Add salt, cream of tartar, and warm water. Slowly incorporate 1 1/4 cups of sugar, adding a tablespoon at a time, and continue mixing until soft peaks begin to form.
- Incorporate Flour: Sift cake flour and the remaining 1/4 cup sugar together. Gently fold the flour mixture into the whipped egg whites in small batches to maintain the batter’s airiness.
- Add Vanilla: Fold in the vanilla extract, taking care not to deflate the batter.
- Bake the Cake: Transfer the batter into the lined tube pan. Place it in the oven and bake for 35-40 minutes, or until the cake bounces back when gently pressed. Once done, flip the pan upside down and allow the cake to cool completely before releasing it from the pan.
- Prepare the Mixture: In a heatproof bowl set over simmering water, combine sugar, water, and cream of tartar. Add the egg whites and whisk continuously until fully blended and heated through.
- Whip to Peaks: Beat the mixture with a handheld mixer or whisk until stiff peaks form, about 7 minutes. Remove from heat and stir in vanilla.
- Finish with Coconut: Once spread over the cooled cake, sprinkle with the sweetened coconut flakes.
- Frost the Cake: Spread the frosting generously over the cake. Add Topping: Cover the entire cake with the 3 cups of sweetened flake coconut. Lightly press the coconut onto the frosting to ensure it sticks evenly.
- Chill and Enjoy: Allow the cake to chill in the refrigerator for about 30 minutes to firm up the frosting before slicing and serving.