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.
