Coconut Cloud Cake Recipe

There’s simply nothing dreamier than slicing into a Coconut Cloud Cake—a dessert that lives up to its name by being impossibly light, delightfully fluffy, and crowned in a billowy cloud of coconut. If you’re looking to dazzle guests or treat yourself to something special, this classic cake delivers coconut flavor in every bite, wrapped up in a melt-in-your-mouth experience you’ll crave again and again.

Ingredients You’ll Need

The beauty of the Coconut Cloud Cake starts with just a handful of simple, carefully chosen ingredients. Each element contributes to the final flavor and texture, from the cloud-like crumb of the cake to the dreamy frosting—let’s take a closer look at what you’ll need to gather before you begin.

• Cake Flour: Sifted before measuring, cake flour gives the cake its delicate, tender crumb and trademark lightness—don’t substitute all-purpose if you can help it!
• Sugar: Divided between the cake and frosting, sugar contributes sweetness and helps stabilize those glorious egg whites during whipping.
• Egg Whites: Room temperature egg whites are the secret to an ultra-fluffy, angel food–like base—be sure there’s no trace of yolk for best volume.
• Warm Water: A splash of warm water gently loosens the proteins, so your egg whites whip up creamy and stable.
• Salt: Just a pinch enhances the cake’s overall flavor, keeping it from veering into overly sweet territory.
• Cream of Tartar: This not-so-secret ingredient ensures the egg whites hold their peaks and the cake keeps its signature airy lift.
• Pure Vanilla Extract: Adds comforting warmth and subtle floral notes, rounding out the coconut flavor.
• Sweetened Flake Coconut: Used both in the glorious filling and strewn across the top and sides, it lends crunch and a bold tropical flavor.
• Seven Minute Frosting Ingredients: Egg whites, sugar, water, cream of tartar, vanilla—these whip up into a wonderfully glossy, marshmallowy frosting that seals in the cake’s moisture and adds a pillowy finish.

Variations

One of my favorite things about the Coconut Cloud Cake is how easily it can be customized. Whether you’re working around allergies, tweaking for dietary needs, or simply adding your own spin, these variations make this recipe endlessly versatile.

• Gluten-Free Coconut Cloud Cake: Simply swap a high-quality gluten-free cake flour blend for the regular cake flour and enjoy a treat everyone can savor.
• Lemon-Coconut Cloud Cake: Add the zest of one lemon to your cake batter and a teaspoon of lemon juice to the frosting for a fresh, tangy twist.
• Almond Dream Cloud Cake: Replace half the vanilla extract with almond extract in both the cake and the frosting for a delicate, nutty note that pairs beautifully with coconut.
• Berry-Topped Coconut Cloud Cake: Brighten things up with a crown of fresh berries or a drizzle of raspberry puree over the finished cake for color and tartness.

How to Make Coconut Cloud Cake

Step 1: Prepare the Cake Flour and Sugar Mixture

Start by pulsing your sugar in a food processor for about 30 seconds—this extra-fine sugar incorporates more easily into the batter and frosting. Next, sift together 1 cup of this sugar and the cake flour using a fine-mesh sieve, repeating the sifting process two more times. This may seem tedious, but it ensures your Coconut Cloud Cake will be extra light and lump-free. Set your flour mixture aside while you prep the egg whites.

Step 2: Whip the Egg Whites

In the bowl of a stand mixer (or a large, squeaky-clean mixing bowl), combine the room temperature egg whites and warm water. Begin whipping on low until frothy, add the salt, cream of tartar, and vanilla, then increase to medium speed. As soon as soft peaks appear, up the speed and gradually sprinkle in the remaining sugar, just one tablespoon at a time. Keep beating until your whites are glossy and form stiff—but not dry—peaks that stand tall and proud.

Step 3: Fold in the Flour Mixture

With patience and a gentle hand, sprinkle the sifted flour and sugar mixture over your beautiful meringue in six additions. Use a spatula to fold each addition in quickly but delicately—you want to preserve all that airy volume! The batter should be light and somewhat billowy when done.

Step 4: Bake and Cool the Cake

Pour the batter into an ungreased 10-inch tube pan. Carefully smooth the top, then run a knife through the batter to release any hidden air bubbles. Pop it in a 350°F oven for 35–40 minutes, until golden and springy. Once done, invert the pan (either on its legs or over a bottle neck) to cool completely—this is crucial for maintaining that signature cloud-like structure. After about an hour, use a sharp knife to loosen the cake from the pan, then invert it onto your cake plate.

Step 5: Make the Seven Minute Frosting

Set a heatproof mixer bowl over a saucepan of simmering water, ensuring the water isn’t boiling. Add your egg whites, sugar, water, and cream of tartar. Whisk frequently until the sugar is dissolved and the mixture is foamy—about five minutes. Move the bowl to your mixer and whip on high for up to seven minutes until you have a glossy, voluminous, marshmallow-like frosting. Beat in the vanilla for that final, sweet aroma.

Step 6: Fill and Frost the Cake

Take a long serrated knife and carefully slice off the top 1½ inches of the cake—don’t worry, we’ll piece it back together. Carve a deep, 1-inch wide channel midway between the center and edge of the bottom layer. Generously fill this channel with a portion of the frosting, then sprinkle with sweetened coconut. Place the top layer back on, cloak the entire cake with the remaining frosting, and shower the whole thing—sides included!—with heaps of coconut flakes.

How to Serve Coconut Cloud Cake

Garnishes

The finishing touch for your Coconut Cloud Cake is always a generous snowfall of sweetened flake coconut, pressed gently onto the sides and the top. For a special occasion, finish with a scattering of edible flowers or a few delicate curls of white chocolate. It’s all about adding that extra “wow” before the first slice!

Side Dishes

This cake shines as the center of attention, but if you want to round out dessert, pair it with tart fresh berries (raspberries and kiwi are wonderful), a crisp glass of sparkling wine, or a scoop of tangy lemon sorbet to refresh the palate between bites.

Creative Ways to Present

For a crowd, try slicing the Coconut Cloud Cake into dainty fingers and layering them into parfait glasses with extra coconut and dollops of whipped cream. Or bake individual mini angel food cakes, fill each with frosting and coconut, and serve as personal clouds—guaranteed smiles all around!

Make Ahead and Storage

Storing Leftovers

Your Coconut Cloud Cake will stay pillowy soft for up to two days stored at room temperature, covered loosely with plastic wrap or a cake dome. Avoid sealing airtight, as the frosting is delicate and benefits from a little airflow.

Freezing

If you’d like to freeze leftovers, wrap individual, unfrosted slices in plastic and foil, then freeze for up to one month. For frosted cake, freeze slices on a baking sheet, then wrap tightly—just know the texture of the frosting may soften after thawing.

Reheating

Let frozen slices come to room temperature gradually by unwrapping and thawing them on the counter—no need to reheat, since the cake is best enjoyed soft and cool. If the frosting loses volume after thawing, a small swirl of whipped cream makes a perfect rescue topping!

FAQs

Final Thoughts

If you love desserts that are as beautiful as they are delicious, Coconut Cloud Cake will win you over with every soft, coconutty bite. Don’t be surprised if it becomes your new signature bake—go ahead and share a slice of sunshine with your favorite people!

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