Description
This coconut cloud cake is ultra-light and airy, made with whipped egg whites and coated in fluffy seven-minute frosting and sweet coconut—perfect for spring celebrations.
Ingredients
Cake:
Cake flour
Granulated sugar
Egg whites (about 14 large / 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
Instructions
Preheat oven to 350 °F (175 °C). Do not grease the tube pan.
Sift cake flour with part of the sugar multiple times to aerate.
In a large bowl, beat egg whites, cream of tartar, water, salt, and vanilla until soft peaks form.
Gradually add the rest of the sugar and beat to stiff, glossy peaks.
Gently fold in sifted flour-sugar mixture in batches to maintain volume.
Pour into pan and bake 35–40 minutes, until golden and springy.
Invert pan immediately and cool for 1 hour.
Prepare frosting: whisk egg whites, sugar, water, and cream of tartar over simmering water until sugar dissolves (about 5 minutes).
Beat the mixture until thick, glossy, and tripled in volume (7 minutes). Add vanilla.
Optional: hollow cake slightly to create a channel. Fill with frosting. Frost entire cake and coat generously with coconut.
Notes
Add coconut extract to batter or frosting for more flavor.
Toast part of the coconut for a crunchy contrast.
Can be made as a layer cake by splitting and filling.
- Prep Time: ~20 minutes
- Cook Time: 35–40 minutes
- Category: Dessert, Celebration Cake
- Method: Baking, Meringue
- Cuisine: American
