Description
This Coconut Cloud Cake is a light and fluffy dessert that’s perfect for any special occasion. The delicate cake layers are paired with a sweet seven-minute frosting and finished with a generous topping of coconut flakes.
Ingredients
Units
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)
- 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
- CAKE – Preheat oven to 350 degrees. Sift flour and sugar. Whisk egg whites, water, salt, cream of tartar, and vanilla until stiff peaks form. Fold in sifted flour and sugar. Bake in tube pan. Invert to cool.
- SEVEN MINUTE FROSTING – Cook egg whites, sugar, water, and cream of tartar over heat. Beat until glossy. Add vanilla. Fill and frost cake with frosting and coconut.
- TOPPING – Sprinkle coconut over cake.
Notes
- Recipe adapted from Martha Stewart.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
