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Coconut Cloud Cake

This light, sweet coconut cloud cake is a perfect dessert to serve anytime.

Winni Recipes | This light, sweet coconut cloud cake is a perfect dessert to serve anytime.

Ingredients:

For the Seven-Minute Frosting

· 3 large egg whites

· 1 ¼ cups sugar

· 5 tablespoons cold water

· ¼ teaspoon cream of tartar

· 1 teaspoon vanilla extract

For the Cake

· 1 cup sifted cake flour

· 1 ½ cups superfine sugar

· 14 large egg whites (1 ¾ cups), room temperature

· 1 tablespoon warm water

· ½ teaspoon salt

· 1 ½ teaspoons cream of tartar

· 2 teaspoons vanilla extract

For the Topping

· 3 to 4 cups flaked coconut

Instructions:

1. Preheat oven and sift cake flour and sugar: Preheat the oven to 350°F. With a fine sieve, sift together flour and 3/4 cups sugar four times.

2. Beat egg whites: In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.

3. Sift dry ingredients over meringue:

Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.

4. Transfer batter to tube pan: Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.

5. Invert pan over bottle to cool: Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.

6. Make frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved, and mixture is foamy, about 5 minutes.

7. Beat frosting and add vanilla:

Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.

8. Release cake from pan:

Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.

9. Slice cake and spread icing over bottom layer: Place on a plate, bottom side up. Using a long-serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.

Add top layer and spread with frosting:

Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.

 

Source: “Coconut Cloud Cake”. Recipe. www.marthastweart.com. N.p. 1 June 2023. Web. 11 July 2023.

 

By Recipe Contributor

 

Here are a few items for the kitchen that may help with this amazing recipe: mixing bowls | stand mixer | 10-inch tube pan with removable bottom | offset spatula


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