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Coconut Cloud Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 74 reviews
  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Coconut Cloud Cake is a light and airy angel food style cake layered and frosted with a glossy, sweet meringue frosting and sprinkled generously with sweetened flaked coconut. The cake uses sifted cake flour, plenty of egg whites, and a careful folding technique to create a delicate crumb with a hint of vanilla. The frosting is a soft, fluffy Swiss meringue made by gently cooking sugar and egg whites over simmering water, then whipping until perfectly voluminous and glossy. This elegant cake is perfect for special occasions or when you want a impressive dessert that’s not too heavy.

Ingredients

Scale

Cake

  • 1 cup sifted cake flour (sift the flour 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

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

Topping

  • 1/2 cup sweetened flake coconut (for inside the cake layer)
  • 3 cups sweetened flake coconut (for sprinkling over the frosted cake)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
  2. Prepare Dry Ingredients: Pulse the sugar in a food processor or blender for about 30 seconds to make it finer. Then combine 1 cup of this sugar with the sifted cake flour and sift together multiple times through a fine-mesh sieve. Set this mixture aside.
  3. Make Egg White Base: In a stand mixer bowl or large bowl, whisk the 1 3/4 cups egg whites and warm water on low speed until foamy. Add the salt, cream of tartar, and vanilla extract, and continue beating on medium speed until soft peaks form.
  4. Incorporate Sugar into Egg Whites: Increase mixer speed to medium-high, gradually adding the remaining 1/2 cup sugar one tablespoon at a time. Whisk until stiff but glossy peaks form that stand straight without falling over.
  5. Fold in Dry Ingredients: Remove the bowl from the mixer. Gently sprinkle the sifted flour and sugar mixture over the egg whites in six additions, folding quickly and carefully with a spatula to retain volume.
  6. Bake the Cake: Pour the batter into an ungreased 10-inch tube pan with a removable bottom. Smooth the surface and run a knife through the batter to remove air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to the touch.
  7. Cool the Cake: Invert the pan on its legs or over a bottle neck to cool completely for about 1 hour. Once cool, loosen the cake from the pan edges and invert onto a cake plate, bottom side up.
  8. Prepare Swiss Meringue Frosting: Place a heatproof mixer bowl over a saucepan of simmering water (not boiling). Combine 3 egg whites, 1 1/4 cups sugar, 5 tablespoons water, and 1/4 teaspoon cream of tartar. Whisk constantly for about 5 minutes until sugar is dissolved and mixture is foamy.
  9. Whip the Meringue: Attach the bowl to a stand mixer fitted with a whisk attachment and beat on high speed until the meringue is glossy and voluminous, about 7 minutes. Whisk in 1 teaspoon vanilla extract.
  10. Cut and Fill Cake: Using a serrated knife, slice off the top 1 1/2 inches of the cake carefully and set aside. Cut a 1-inch wide and deep channel halfway between the center tube and the edge of the cake. Fill this channel with frosting and sprinkle with 1/2 cup sweetened flake coconut. Spread frosting over the cake layer.
  11. Assemble Cake: Place the reserved top layer gently back on the frosted bottom layer. Spread remaining frosting over the top and sides of the cake.
  12. Finish with Coconut: Sprinkle the remaining 3 cups of sweetened flake coconut over the top and sides of the frosted cake, gently pressing the coconut into the frosting on the sides to adhere.

Notes

  • Ensure egg whites are at room temperature before whipping for maximum volume.
  • Do not grease the tube pan, as the batter needs to cling to the sides to rise properly.
  • Folding the flour mixture carefully is key to maintaining the cake’s airy texture.
  • Cooling the cake upside down prevents it from collapsing and retains its height.
  • The Swiss meringue frosting requires patience but yields a glossy, stable finish perfect for holding the coconut.
  • Use a serrated knife to avoid tearing the soft cake when slicing or cutting channels.

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