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–+ servings
Dreamy Coconut Cloud Cake

Coconut Cloud Cake Recipe

Rahat
An exceptionally light and airy chiffon-style cake infused with delicate coconut flavor. This recipe features a tender crumb, a fluffy meringue frosting, and a generous coating of sweet shredded coconut.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 380 kcal

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.

Notes

Ensure all ingredients, especially egg whites, are at room temperature for best results. Cooling the cake upside down is a critical step to prevent it from collapsing.

Nutrition

Calories: 380kcalCarbohydrates: 65gProtein: 7gFat: 11gSaturated Fat: 6gSodium: 250mgFiber: 2gSugar: 45g
Keyword angel food cake, chiffon cake, cloud cake, coconut cake, fluffy cake
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