Why You’ll Love This Recipe

I love this cake because the ultra-light texture makes it feel elegant, yet it’s surprisingly simple to bake. Whipping the egg whites gives it an ethereal rise, and the coconut adds texture and flavor while still keeping it delicate. It’s perfect for celebrations or when I want a dessert that isn’t too heavy .

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake

Cake flour
Granulated sugar
Egg whites (about 14 large, around 1¾ cups)
Cream of tartar
Warm water
Vanilla extract
Salt
Sweetened flaked coconut

Seven‑Minute Frosting

Egg whites (3 large)
Granulated sugar
Water
Cream of tartar
Vanilla extract
Sweetened flaked coconut

directions

Preheat oven to 350 °F (175 °C). In an ungreased 10″ tube pan, sift together cake flour and part of the sugar several times to aerate the dry ingredients
Whip egg whites with water, cream of tartar, salt, and vanilla until soft peaks form. Gradually add remaining sugar and beat to stiff, glossy peaks
Gently fold the sifted flour-sugar mixture into the meringue in batches, preserving as much air as possible
Bake 35–40 minutes, until golden and springy. Invert the pan immediately and cool for about an hour
While cake cools, prepare the frosting: whisk egg whites, sugar, water, and cream of tartar over simmering water until sugar dissolves (about 5 minutes), then beat until tripled in volume and glossy (around 7 minutes)
Slice and hollow the cooled cake to create a channel for frosting. Fill the center, then frost the top layer and the sides. Generously coat with coconut flakes

Servings and timing

Servings: Makes about 12 slices
Prep time: ~20 minutes (cake + frosting prep)
Bake time: ~35–40 minutes
Cooling time: ~1 hour
Chill/assembling time: ~15 minutes
Total time: Approx. 2¼ hours

Variations

Skip the chimney fill step and simply top the whole cake with frosting and coconut.
Swap part of the coconut for toasted flakes for extra crunch.
Add a teaspoon of coconut extract to frosting or batter for deeper flavor.
If you prefer richness, you can layer it: split cake in half, fill with extra frosting and coconut.

storage/reheating

I store leftovers at room temperature, loosely covered, for up to 1 day, as the frosting softens and the cake can become moist After that, I refrigerate it—though the texture is best the first day.

FAQs

Can I make this ahead of time?

I recommend making it the same day—frosting starts to settle after several hours, so it’s ideal fresh .

Do I need a tube pan?

Yes—its shape helps the cake rise evenly and cool inverted, which preserves height and texture.

Can I use a regular buttercream instead of seven-minute frosting?

Absolutely—you can swap in cream cheese frosting or whipped cream, though the classic version is light and cloud-like.

Can I use whole eggs instead of egg whites in the cake?

That would change the texture—you need the whipped whites to get that airy lift.

What if I don’t like coconut?

You can omit the coconut entirely and just leave it as a sweet, angel food-style white cake with meringue frosting.

Conclusion

This Coconut Cloud Cake is one of my favorite celebratory desserts—it feels dreamy, light, and full of fluffy sweetness. Whether for a spring gathering, special brunch, or just a treat, it never fails to bring a smile and a sense of elegance to the table.