Prepare to float away on a slice of pure heaven with this Coconut Cloud Cake recipe. This cake is unbelievably light, airy, and moist, with a delicate coconut flavor infused into every bite. The tender crumb is made from whipped egg whites, giving it its signature cloud-like texture. Topped with a fluffy, sweet frosting and a generous coating of shredded coconut, this dessert is a true showstopper for any occasion. It’s the ultimate treat for every coconut lover out there.
Ingredients You’ll Need
For the Coconut Cloud Cake:
- 1 ½ cups cake flour, sifted
- 1 ½ cups granulated sugar, divided
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsweetened coconut milk, room temperature
- ¼ cup vegetable oil
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 8 large egg whites, room temperature
- ½ tsp cream of tartar
For the Fluffy Coconut Frosting:
- 4 large egg whites
- 1 cup granulated sugar
- ¼ cup water
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
- 1 ½ cups sweetened shredded coconut, for coating
How to Bake a Coconut Cloud Cake
Follow these instructions carefully to achieve a perfectly light and airy cake.
Step 1: Prepare Your Pan and Oven
Preheat your oven to 325°F (165°C). Do NOT grease your 10-inch tube pan. The batter needs to cling to the sides of the pan to rise properly.
Step 2: Mix the Dry and Wet Ingredients
In a large bowl, whisk together the sifted cake flour, 1 cup of the granulated sugar, baking powder, and salt. In a separate medium bowl, whisk together the coconut milk, vegetable oil, coconut extract, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined and smooth.
Step 3: Whip the Egg Whites
In the clean bowl of a stand mixer fitted with the whisk attachment, beat the 8 egg whites on medium speed until foamy. Add the cream of tartar, then gradually beat in the remaining ½ cup of granulated sugar. Increase the speed to high and beat until stiff, glossy peaks form.
Step 4: Fold the Batter
Gently fold about one-third of the whipped egg whites into the cake batter to lighten it. Then, carefully fold in the remaining egg whites in two more additions, being careful not to deflate the batter. The goal is to have a light, airy, and uniform batter with no streaks.
Step 5: Bake the Cake
Pour the batter into the ungreased tube pan and smooth the top. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly touched.
Step 6: Cool the Cake Correctly
Immediately invert the tube pan onto the neck of a bottle or its cooling feet. Let the cake hang upside down and cool completely for at least 1.5 to 2 hours. This step is crucial to prevent the cake from collapsing.
Step 7: Make the Fluffy Frosting
While the cake cools, combine the 4 egg whites, sugar, water, and cream of tartar in a heatproof bowl (the bowl of your stand mixer is perfect). Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk constantly for 5-7 minutes, until the sugar has dissolved and the mixture is hot. Transfer the bowl to the stand mixer and beat on high speed until stiff, glossy peaks form, about 5-7 minutes. Beat in the vanilla extract.
Step 8: Frost and Decorate
Once the cake is completely cool, run a thin knife around the edges of the pan to loosen it and carefully remove it. Place the cake on a serving platter. Spread the fluffy frosting all over the top and sides of the cake. Gently press the shredded coconut onto the frosting to cover the entire cake. Serve and enjoy!
Your Cloud Cake Questions, Answered
Why can’t I grease the tube pan?
The light, airy batter needs to grip the sides of the pan to climb up and achieve its full height. Greasing the pan would cause the batter to slip down, resulting in a dense, flat cake.
What if I don’t have cake flour?
You can make a substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch. Sift this mixture together a few times before using.
How do I know when the egg whites are at stiff peaks?
When you lift the whisk out of the egg whites, the peak that forms should stand straight up without curling over. The mixture will be thick, white, and glossy.
How should I store this cake?
Store the cake in a covered cake carrier at room temperature for up to 3 days. Refrigeration can dry out the delicate crumb.
Pro-Tips for a Perfect Cake
- Room Temperature is Key: Using room temperature egg whites and coconut milk is essential. The egg whites will whip up to a greater volume, and the other ingredients will combine more evenly.
- Be Gentle When Folding: The most critical part of this recipe is folding the egg whites into the batter. Use a large spatula and a gentle hand to avoid deflating the air you worked so hard to incorporate.
- Cool Completely: Do not rush the cooling process. The cake needs to be completely cool while inverted to set its structure. Attempting to remove it from the pan while warm will cause it to collapse.
Coconut Cloud Cake Recipe
Equipment
- 10-inch tube pan
- stand mixer
Ingredients
For the Coconut Cloud Cake
- 1 ½ cups cake flour, sifted
- 1 ½ cups granulated sugar, divided
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsweetened coconut milk, room temperature
- ¼ cup vegetable oil
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 8 large egg whites, room temperature
- ½ tsp cream of tartar
For the Fluffy Coconut Frosting
- 4 large egg whites
- 1 cup granulated sugar
- ¼ cup water
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
- 1 ½ cups sweetened shredded coconut for coating
Instructions
- Preheat oven to 325°F (165°C). Do not grease a 10-inch tube pan.
- In a large bowl, whisk together cake flour, 1 cup of sugar, baking powder, and salt. In a separate bowl, whisk coconut milk, oil, and extracts. Pour wet ingredients into dry and mix until smooth.
- In a stand mixer, beat 8 egg whites until foamy. Add cream of tartar, then gradually beat in the remaining ½ cup of sugar. Beat on high until stiff, glossy peaks form.
- Gently fold the egg whites into the cake batter in three additions until no streaks remain.
- Pour batter into the ungreased tube pan and bake for 55-65 minutes, or until a skewer comes out clean.
- Immediately invert the pan and let the cake cool completely upside down for at least 1.5 hours.
- To make the frosting, whisk 4 egg whites, sugar, water, and cream of tartar in a heatproof bowl over simmering water until hot. Then, beat in a stand mixer on high speed until stiff, glossy peaks form. Mix in vanilla.
- Once cool, remove the cake from the pan. Frost the cake and press shredded coconut onto the frosting.