Coconut Cloud Cake Recipe

The Coconut Cloud Cake is pure enchantment on a plate—soft as angel wings, blanketed in snow-white coconut, and finished with a dreamy seven minute frosting. Every bite delivers a burst of coconut flavor and a whisper-like, pillowy texture that will have everyone believing in dessert magic.

Ingredients You’ll Need

Don’t be intimidated by the list—the beauty of Coconut Cloud Cake is how each ingredient works in harmony to create its ethereal structure and flavor. Let’s look at what makes this classic so special, and why you’ll want the best version of each component for your cake!

• Cake flour: Essential for the cake’s delicate crumb; sifting it first ensures your cake is feather-light.
• Granulated sugar: Pulsed to superfine, it helps the angel food base remain ultra-smooth without any grittiness.
• Egg whites: The real star in giving the cake its signature loft—use them at room temperature for maximum volume.
• Warm water: Adds moisture and helps the egg whites whip properly.
• Salt: Balances sweetness and subtly enhances all the flavors.
• Cream of tartar: Provides essential acid for structure and strong peaks in both the cake and frosting.
• Pure vanilla extract: Adds fragrant warmth and rounds out the coconut’s tropical notes.
• Egg whites (for frosting): Whipped into a fluffy cloud that becomes the airy seven minute frosting.
• Sugar (for frosting): Sweetens and stabilizes the meringue-based topping.
• Water (for frosting): Dissolves the sugar for a closer-knit, glossy finish.
• Flake coconut (sweetened): Inside and out, it’s what makes this a Coconut Cloud Cake!

Variations

One of the best perks of making Coconut Cloud Cake is how easily you can tweak the flavors and textures to match your own cravings or meet dietary needs. Don’t be afraid to make this cake your personal showpiece—here are some tempting ways to make it your own!

• Lemon Zest Boost: Add a tablespoon of finely grated lemon zest to the cake batter or frosting for a sunny citrus spark.
• Dairy-Free Option: Use unsweetened coconut cream in place of any dairy whipped toppings for a totally lactose-free cake.
• Almond Essence: Swap a portion of the vanilla extract for almond extract to echo almond joy flavors—so aromatic!
• Toasted Coconut Topping: Toast the coconut flakes for the exterior garnish to bring a subtle crunch and deep nutty note.

How to Make Coconut Cloud Cake

Step 1: Prepare the Cake Flour and Sugar

Before you begin, pulse your sugar in a food processor or blender for about 30 seconds to make it superfine. Then, sift 1 cup of that sugar together with the sifted cake flour—do this two more times for a total of three siftings. This step is your secret weapon for a lump-free, incredibly light Coconut Cloud Cake base.

Step 2: Whip the Egg Whites to Stiff Peaks

In the bowl of a stand mixer, combine the room temperature egg whites and warm water and beat on low speed until foamy. Sprinkle in the salt, cream of tartar, and vanilla, then whip on medium speed until you see soft peaks. Once you’re there, gradually add the remaining sugar a tablespoon at a time, crank the speed up to medium-high, and keep going until those peaks are glossy and stand tall on their own—this is key for that billowy structure.

Step 3: Gently Fold in the Dry Ingredients

Take the bowl off the mixer and, using a large spatula, gently sprinkle in the sifted flour-sugar mixture in six additions, folding quickly but carefully with each round. Be patient—this is where you lock in the air you worked so hard for, and it’s vital for that cloud-like crumb.

Step 4: Bake and Cool the Cake Upside-Down

Pour the batter into an ungreased 10-inch tube pan and smooth the top with an offset spatula. Run a knife through to release large bubbles, then bake for 35–40 minutes, until golden and springy. Here’s the fun part: As soon as it’s out, invert the pan and cool completely upside down—use the pan’s legs or a bottle neck. Doing this gives Coconut Cloud Cake its signature height and airy weightlessness!

Step 5: Make the Seven Minute Frosting

Grab a heatproof mixer bowl, set it over simmering water, and whisk together egg whites, sugar, water, and cream of tartar. Whisk until the mixture is foamy and warm, and the sugar has dissolved (about 5 minutes). Then transfer to your stand mixer; whip on high until gloriously glossy peaks form—yes, up to 7 minutes!

Step 6: Fill, Frost, and Finish with Coconut

Carefully slice off the top 1 1/2 inches of the cooled cake. Hollow out a channel in the base, fill with luscious frosting, replace the cake lid, and sweep the whole thing in a thick coat of that dreamy meringue. Now shower it in copious amounts of sweetened flake coconut, gently pressing it into the sides. Your Coconut Cloud Cake is ready for its big reveal!

How to Serve Coconut Cloud Cake

Garnishes

The snowy crown of sweetened flake coconut is a must, but a few delicate edible flowers or a scatter of lemon zest curls takes Coconut Cloud Cake from pretty to breathtaking. For extra sparkle at a party, add a light dusting of powdered sugar right before serving!

Side Dishes

Pair up a generous wedge of this cake with fresh tropical fruit like pineapple or juicy mango to amplify those sunny flavors. If you want something richer, a scoop of fresh raspberry sorbet or a drizzle of passionfruit coulis alongside makes for an unforgettable contrast.

Creative Ways to Present

Miniature Coconut Cloud Cakes make showstopping individual desserts—they look adorable and are perfect for bridal showers or birthdays. For a dazzling centerpiece, serve the whole cake on a pastel cake stand and tuck edible orchids and greenery around the base for a lush, island-inspired touch.

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Cloud Cake should be stored under a cake dome or loosely covered with foil at room temperature for up to one day. For longer storage, transfer slices to an airtight container and keep them in the refrigerator to maintain freshness and that delightful texture.

Freezing

Coconut Cloud Cake can be frozen (unfrosted is best for longer term storage). Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and frost fresh for best results. You can also freeze fully frosted slices—expect a slightly softer meringue after thawing, but the flavor remains divine.

Reheating

Since this cake is served chilled or at room temperature, no reheating is required! If you’d like a little extra fragrance, let refrigerated slices sit at room temp for 15-20 minutes before serving so all the coconut notes blossom.

FAQs

Final Thoughts

If ever there was a dessert that begged to be shared (and Instagrammed!), it’s Coconut Cloud Cake. This is the treat that brings sunshine to any table, and I can’t wait for you to claim it as your own family classic. Give it a whirl—and prepare for smiles, swoons, and lots of requests for seconds!

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