Coconut Cloud Cake is a delicate, airy dessert that combines the sweetness of coconut with the lightness of angel food cake. Perfect for any celebration or family gathering, this cake’s combination of fluffy layers and a sweet seven-minute frosting will have everyone asking for seconds. Follow this simple recipe to create a dessert that looks as heavenly as it tastes.

Ingredients
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 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 Topping:
- 3 to 4 cups flaked coconut
Instructions
1. Preparing the Cake Batter:
Preheat your oven to 350°F (175°C). Sift together the cake flour and 3/4 cup of superfine sugar using a fine sieve. Repeat the sifting process four times for optimal texture.
In a stand mixer, beat the egg whites and warm water on medium speed until foamy. Add the salt, cream of tartar, and vanilla extract. Gradually increase the speed to medium-high and add the remaining sugar, one tablespoon at a time. Beat until stiff but not dry peaks form.
2. Folding in the Dry Ingredients:
Carefully transfer the egg white mixture to a large mixing bowl. In six separate additions, sift the dry ingredients over the meringue and gently fold them in. Be cautious to preserve the airiness of the batter.
3. Baking the Cake:
Pour the batter into an ungreased 10-inch tube pan with a removable bottom. Smooth the top with an offset spatula and run a knife through the batter to release any trapped air bubbles. Bake for 35–40 minutes, or until the cake is golden brown and springs back when touched.
Once baked, invert the pan onto its legs or over the neck of a glass bottle. Allow the cake to cool completely, about one hour.
4. Making the Seven-Minute Frosting:
Combine egg whites, sugar, water, and cream of tartar in a heatproof bowl. Set the bowl over a saucepan of simmering water and whisk frequently until the sugar dissolves and the mixture becomes foamy (approximately 5 minutes).
Attach the bowl to a stand mixer fitted with a whisk attachment and beat on high speed until the frosting is glossy and voluminous, about 7 minutes. Mix in the vanilla extract.
5. Assembling the Cake:
Carefully release the cooled cake from the pan using an offset spatula or knife. Flip the cake onto a plate, bottom side up. Use a serrated knife to slice off 1 1/2 inches from the top of the cake and set the layer aside.
Cut a 1-inch-wide, 1-inch-deep channel in the cake halfway between the center and the edge. Fill the channel with frosting, then spread frosting over the top of the base layer. Sprinkle generously with flaked coconut.
Place the reserved cake layer back on top, and ice the entire cake with the remaining frosting. Sprinkle with more coconut for a beautiful finish.

Serving and Storage Tips
Serving Tips:
- Best Presentation: Use a sharp, serrated knife to slice the Coconut Cloud Cake to maintain its fluffy texture and clean layers. Wipe the knife clean after each cut for the best results.
- Pairing Suggestions: Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. A cup of hot coffee or a refreshing iced tea pairs beautifully with this light dessert.
- Timing: This cake is best served immediately after assembly to preserve the freshness of the frosting and the fluffiness of the cake.
Storage Tips:
- Short-Term Storage: If you have leftovers, store the cake in an airtight container at room temperature for up to 1 day. Avoid refrigerating as it can dry out the cake.
- Refrigeration: If storing for longer, place the cake in the refrigerator, but cover it tightly with plastic wrap to maintain its moisture. It will keep well for up to 3 days.
- Freezing: To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. The cake can be frozen for up to 2 months. Thaw slices in the refrigerator overnight before serving.
These tips ensure that every bite of your Coconut Cloud Cake remains as delightful as the first!
Variations
1. Tropical Paradise Coconut Cloud Cake:
- Add Pineapple: Mix crushed pineapple (drained) into the frosting for a tropical flavor.
- Use Coconut Milk: Replace warm water in the cake batter with coconut milk for extra richness.
- Topping Twist: Sprinkle toasted coconut flakes and chunks of fresh pineapple on top for added texture and flavor.
2. Chocolate Coconut Cloud Cake:
- Chocolate Batter: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolatey spin.
- Chocolate Frosting: Swirl melted chocolate into the seven-minute frosting for a marbled look.
- Topping Upgrade: Use a mix of shredded coconut and mini chocolate chips to finish the cake.
3. Lemon Coconut Cloud Cake:
- Zesty Batter: Add 1 teaspoon of lemon zest and 1 tablespoon of lemon juice to the cake batter.
- Citrus Frosting: Mix a teaspoon of lemon extract into the frosting for a tangy twist.
- Decorative Topping: Garnish with thin lemon slices and shredded coconut.
4. Berry Bliss Coconut Cloud Cake:
- Berry Filling: Fill the cake’s channel with fresh berries like raspberries, blueberries, or strawberries before frosting.
- Berry Drizzle: Drizzle a berry compote or jam over the frosting for an extra burst of flavor.
- Colorful Topping: Add a mixture of fresh berries and coconut flakes on top.
5. Almond Joy Coconut Cloud Cake:
- Almond Batter: Add 1/2 teaspoon of almond extract to the cake batter.
- Nutty Frosting: Sprinkle chopped toasted almonds between the layers and over the frosting.
- Chocolate Accent: Drizzle melted dark chocolate on top for an Almond Joy-inspired flavor.
6. Holiday Coconut Cloud Cake:
- Festive Colors: Tint the frosting with green or red food coloring for a holiday theme.
- Seasonal Flavors: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced note.
- Topping Flair: Use colored sprinkles with the coconut to match your holiday décor.
7. Coconut Cloud Mini Cakes:
- Individual Servings: Use the same batter and frosting recipe to make cupcakes or mini angel food cakes.
- Custom Toppings: Top each mini cake with unique garnishes like nuts, fruits, or edible flowers.
These variations let you customize your Coconut Cloud Cake for any flavor preference or occasion!
FAQs
1. Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour by replacing 1 cup of cake flour with 1 cup of all-purpose flour minus 2 tablespoons, and then adding 2 tablespoons of cornstarch. Sift the mixture well to mimic the light texture of cake flour.
2. What’s the best way to toast coconut for the topping?
Spread the coconut flakes evenly on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown. Watch closely to avoid burning.
3. Can I make the cake ahead of time?
Yes, you can bake the cake a day in advance. Store it in an airtight container at room temperature, but assemble and frost the cake just before serving for optimal freshness.
4. Can I make the frosting without a stand mixer?
Yes, a handheld electric mixer works fine for the frosting, but it may take slightly longer to achieve the desired glossy, stiff peaks.
5. Can I reduce the sugar in the recipe?
While you can reduce the sugar slightly in the cake batter, be cautious with the frosting as the sugar contributes to its structure and stability.
6. How do I prevent the cake from sticking to the pan?
Use an ungreased tube pan, as greasing the pan can prevent the cake from rising properly. Let the cake cool completely upside down before removing it.
7. What’s the best way to cut the cake without ruining its fluffiness?
Use a serrated knife and a gentle sawing motion to cut the cake. Avoid pressing down too hard to maintain its airy texture.
8. Can I add food coloring to the frosting?
Yes, you can add a few drops of food coloring to the frosting to match a theme or occasion. Gently fold in the color after the frosting reaches stiff peaks.
9. Is it possible to make this cake gluten-free?
Yes, substitute the cake flour with a gluten-free flour blend designed for baking. Be sure to check that all other ingredients, such as vanilla extract, are gluten-free.
10. How do I store leftover cake with frosting?
Store the cake in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate it for up to 3 days, but let it sit at room temperature for 15–20 minutes before serving to soften.
These FAQs address common concerns and tips to help you bake the perfect Coconut Cloud Cake every time!
The Coconut Cloud Cake is a masterpiece of light, fluffy textures and rich, sweet flavors. Its elegant appearance makes it the star of any dessert table, while the combination of creamy frosting and coconut delivers a taste of pure indulgence. Whether you’re celebrating a special occasion or just treating yourself, this recipe is a must-try. Serve immediately and watch it disappear!
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COCONUT CLOUD CAKE
Description
Coconut Cloud Cake is a delicate, airy dessert that combines the sweetness of coconut with the lightness of angel food cake. Perfect for any celebration or family gathering, this cake’s combination of fluffy layers and a sweet seven-minute frosting will have everyone asking for seconds. Follow this simple recipe to create a dessert that looks as heavenly as it tastes.
Ingredients
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 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 Topping:
- 3 to 4 cups flaked coconut
Instructions
1. Preparing the Cake Batter:
Preheat your oven to 350°F (175°C). Sift together the cake flour and 3/4 cup of superfine sugar using a fine sieve. Repeat the sifting process four times for optimal texture.
In a stand mixer, beat the egg whites and warm water on medium speed until foamy. Add the salt, cream of tartar, and vanilla extract. Gradually increase the speed to medium-high and add the remaining sugar, one tablespoon at a time. Beat until stiff but not dry peaks form.
2. Folding in the Dry Ingredients:
Carefully transfer the egg white mixture to a large mixing bowl. In six separate additions, sift the dry ingredients over the meringue and gently fold them in. Be cautious to preserve the airiness of the batter.
3. Baking the Cake:
Pour the batter into an ungreased 10-inch tube pan with a removable bottom. Smooth the top with an offset spatula and run a knife through the batter to release any trapped air bubbles. Bake for 35–40 minutes, or until the cake is golden brown and springs back when touched.
Once baked, invert the pan onto its legs or over the neck of a glass bottle. Allow the cake to cool completely, about one hour.
4. Making the Seven-Minute Frosting:
Combine egg whites, sugar, water, and cream of tartar in a heatproof bowl. Set the bowl over a saucepan of simmering water and whisk frequently until the sugar dissolves and the mixture becomes foamy (approximately 5 minutes).
Attach the bowl to a stand mixer fitted with a whisk attachment and beat on high speed until the frosting is glossy and voluminous, about 7 minutes. Mix in the vanilla extract.
5. Assembling the Cake:
Carefully release the cooled cake from the pan using an offset spatula or knife. Flip the cake onto a plate, bottom side up. Use a serrated knife to slice off 1 1/2 inches from the top of the cake and set the layer aside.
Cut a 1-inch-wide, 1-inch-deep channel in the cake halfway between the center and the edge. Fill the channel with frosting, then spread frosting over the top of the base layer. Sprinkle generously with flaked coconut.
Place the reserved cake layer back on top, and ice the entire cake with the remaining frosting. Sprinkle with more coconut for a beautiful finish.
Notes
Serving Tips:
- Best Presentation: Use a sharp, serrated knife to slice the Coconut Cloud Cake to maintain its fluffy texture and clean layers. Wipe the knife clean after each cut for the best results.
- Pairing Suggestions: Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. A cup of hot coffee or a refreshing iced tea pairs beautifully with this light dessert.
- Timing: This cake is best served immediately after assembly to preserve the freshness of the frosting and the fluffiness of the cake.
Storage Tips:
- Short-Term Storage: If you have leftovers, store the cake in an airtight container at room temperature for up to 1 day. Avoid refrigerating as it can dry out the cake.
- Refrigeration: If storing for longer, place the cake in the refrigerator, but cover it tightly with plastic wrap to maintain its moisture. It will keep well for up to 3 days.
- Freezing: To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. The cake can be frozen for up to 2 months. Thaw slices in the refrigerator overnight before serving.