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Coconut Cloud Cake Recipe

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4 from 45 reviews

The Coconut Cloud Cake is a light and fluffy chiffon cake that features a tender crumb enhanced by a delicate seven-minute meringue frosting. This cake is topped generously with toasted flaked coconut, providing a delightful tropical crunch. Perfect for celebrations or a special treat, the cake combines airy texture with a sweet, creamy frosting and a crisp coconut topping.

Ingredients

For the Cake

  • 1 cup sifted cake flour
  • 1 ½ cups superfine sugar (divided)
  • 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 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 Topping

  • 3 to 4 cups flaked coconut

Instructions

  1. Heat oven; sift cake flour and sugar: Preheat the oven to 350°F (175°C). Using a fine sieve, sift together the cake flour and ¾ cup of the superfine sugar four times. This ensures a light, lump-free mixture for the cake batter.
  2. Beat egg whites: In the bowl of a stand mixer, combine the 14 egg whites with the tablespoon of warm water. Beat on medium speed until foamy. Add the salt, cream of tartar, and vanilla extract, then continue beating until soft peaks form. Increase the speed to medium-high and gradually add the remaining superfine sugar, one tablespoon at a time, beating until stiff peaks form but not dry.
  3. Sift dry ingredients over meringue: Transfer the meringue to a large bowl. Sift the dry flour and sugar mixture over the meringue in six additions. Fold the dry ingredients into the meringue gently and quickly after each addition to preserve the airiness of the batter.
  4. Transfer batter to tube pan: Pour the prepared 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 air bubbles. Bake in the preheated oven for 35 to 40 minutes, or until the cake is golden brown and springs back when lightly touched.
  5. Invert pan to cool: Once baked, immediately invert the pan so the cake hangs upside down on its legs or over the neck of a glass bottle. Let it cool completely in this position for about 1 hour to maintain the cake’s height and texture.
  6. Make frosting: For the seven-minute frosting, combine 3 egg whites, 1 ¼ cups sugar, 5 tablespoons cold water, and ¼ teaspoon cream of tartar in a heatproof bowl placed over a saucepan of simmering water. Whisk constantly over medium heat until the sugar dissolves and the mixture becomes foamy, about 5 minutes.
  7. Beat frosting: Remove the bowl from the heat and beat the mixture with an electric mixer on high speed until it forms glossy, stiff peaks. Add 1 teaspoon vanilla extract and beat briefly to incorporate.
  8. Assemble and decorate: Spread the seven-minute frosting evenly over the cooled cake. Sprinkle 3 to 4 cups of flaked coconut generously on top of the frosting for a toasted, tropical finish. Optionally, you can toast the coconut beforehand for extra flavor.

Notes

  • Ensure egg whites are at room temperature for maximum volume when beaten.
  • Do not grease the tube pan to allow the cake to climb the sides and rise properly.
  • Folding the flour mixture gently is crucial to maintain the light texture.
  • Cooling the cake upside down prevents it from collapsing and keeps the structure intact.
  • Seven-minute frosting is best used immediately as it can stiffen when cooled.
  • Toasting the flaked coconut before topping adds a nutty aroma and crunch.

Find it online: https://flavorspath.com/coconut-cloud-cake-recipe/