Coconut Cloud Cake
A light, fluffy Coconut Cloud Cake made with whipped egg whites, soft cake flour, and topped with cloud-like meringue frosting and shredded coconut. Perfect for springtime or tropical-themed celebrations.
Ingredients
- For the Cake:
- 14 large egg whites room temperature
- 1 ½ cups cake flour sifted
- 1 cup granulated sugar divided
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- 1 tsp coconut extract
- Pinch of salt
- For the Frosting Seven-Minute Frosting or Swiss Meringue:
- 4 large egg whites
- 1 cup sugar
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
- ½ tsp coconut extract
- 1 ½ cups shredded coconut sweetened or unsweetened for garnish
Instructions
- Preheat oven to 350°F (175°C). Do not grease the pan.
- In a stand mixer, whip egg whites and cream of tartar until soft peaks form.
- Gradually add ¾ cup sugar; continue whipping until stiff peaks form.
- In a separate bowl, mix cake flour, remaining sugar, salt, and extracts.
- Gently fold dry ingredients into the meringue.
- Pour batter into tube pan and bake 35–40 minutes until golden.
- Invert pan to cool completely before removing the cake.
- Prepare the frosting by heating sugar and egg whites over a double boiler, then whipping until stiff and glossy.
- Frost the cake and press shredded coconut onto the surface.
- Serve immediately for best texture.
Notes
- Do not skip inverting the cake while cooling—it prevents collapse.
- Use room temperature eggs for best meringue volume.
- Optional: Add lemon curd or pineapple filling between layers.