Dreamy, fluffy, and absolutely cloud-like, the Coconut Cloud Cake is pure dessert bliss! Every slice is a bite of sweet nostalgia, wrapped in a pillowy, snow-white crumb and crowned with billows of shimmering coconut and seven-minute frosting. This is the cake I reach for whenever I want to impress or just treat myself – and I can’t wait for you to fall in love with it too.
Why You’ll Love This Recipe
- Heavenly Texture: The cake is ultra-light and airy—just like biting into a whisper-soft cloud, thanks to whipped egg whites and cake flour.
- Showstopping Frosting: The glossy seven-minute frosting wraps the cake in a sweet, marshmallowy meringue that holds the coconut in all its toasty glory.
- Pure Coconut Flavor: Each forkful shimmers with delicately sweet coconut both inside and out, making it a dream for coconut enthusiasts.
- Perfect for Celebrations: With its cloudlike beauty and irresistible taste, Coconut Cloud Cake is made to be the centerpiece at any gathering.
Ingredients You’ll Need
It only takes a handful of classic ingredients to bake up the magic of Coconut Cloud Cake, and every one plays a starring role. Each piece contributes to that signature cloud-like texture, angelic flavor, and billowy white brilliance that will win you over from the very first bite.
- Cake Flour: Sifted for a delicate, airy crumb—don’t skip this step for that melt-in-your-mouth feel!
- Sugar: Divided for use in both the batter and building the perfect glossy peaks in the egg whites.
- Egg Whites: Room temperature whites whip up to spectacular volume, creating the cake’s feather-light structure.
- Warm Water: Just a splash helps loosen the egg whites for optimal loftiness.
- Salt: A pinch sharpens the sweetness and balances the flavors.
- Cream of Tartar: Essential for stabilizing those glorious clouds of beaten egg whites.
- Pure Vanilla Extract: Adds fragrant sweetness that laces through both the cake and the frosting.
- Sweetened Flake Coconut: Sprinkled inside the cake and generously all over for texture and sparkle.
- Seven-Minute Frosting Ingredients: Egg whites, sugar, water, cream of tartar, and vanilla come together for that classic, glossy meringue frosting.
Variations
Coconut Cloud Cake is a beautiful blank canvas that welcomes adaptations! It’s easy to tweak for dietary needs or take it on a flavor adventure to suit your vibe—don’t be afraid to make it your own.
- Lemon Twist: Fold a spoonful of lemon zest into the batter, or a few drops of lemon extract into the frosting, for a bright citrus lift.
- Almond Flare: Swap half the vanilla extract with almond extract for a subtle, nutty nuance that pairs gorgeously with coconut.
- Chocolate Lover’s Dream: Drizzle dark chocolate ganache over the finished cake for an irresistible coconut-chocolate combo.
- Gluten-Free Version: Use a high-quality gluten-free cake flour blend to create the same heavenly texture, minus the gluten.
How to Make Coconut Cloud Cake
Step 1: Prep Your Ingredients and Pan
Before you dive in, set out all your ingredients and let the egg whites come to room temperature for maximum volume. Preheat your oven to 350°F and grab a 10-inch ungreased tube pan—don’t grease it, or the cake won’t climb as high or as light as a cloud!
Step 2: Whip the Egg Whites and Build Structure
Add the egg whites and warm water to your mixing bowl and whip until foamy. Sprinkle in the salt, cream of tartar, and a generous splash of vanilla. Whip on medium speed until soft, floppy peaks form—then gradually rain in the remaining sugar as you whisk to stiff, glossy peaks. The secret? Add sugar slowly so the meringue holds its shape and shines!
Step 3: Fold in Dry Ingredients and Bake
Gently sift together cake flour and sugar three times, then sprinkle the flour-sugar mixture in stages over your whipped egg whites. Use a spatula and the most delicate hand to fold—this keeps your batter as airy as possible! Pour into the pan, smooth the top, and run a knife through the batter to pop air bubbles. Bake until golden, springy, and fragrant, about 35–40 minutes.
Step 4: Cool and Release the Cake
Once the Coconut Cloud Cake is done, invert the pan to cool completely—let gravity help keep your cake light and tall. After about an hour, gently run a thin knife around the edges and center tube, then unmold onto a plate, bottom side up. Now it’s ready for its crowning glory!
Step 5: Make the Seven-Minute Frosting
Combine egg whites, sugar, water, and cream of tartar in a heatproof bowl over simmering water. Whisk until the sugar melts and the mixture is thick and foamy—then beat with a stand mixer until glossy and voluminous (about 7 minutes). Swirl in vanilla for sweetness and aroma.
Step 6: Fill, Frost, and Finish with Coconut
Take a deep breath—it’s assembly time! Carefully slice off the top of the cooled cake, hollow out a channel, and fill with frosting and a shower of coconut. Replace the top, frost the outside generously with more billowy meringue, and pat on a dazzling snowfall of sweetened flake coconut. Stand back and admire your masterpiece!
Pro Tips for Making Coconut Cloud Cake
- Room Temp Egg Whites: Bringing egg whites to room temperature gives them more volume and stability, leaving your cake extra lofty and light.
- Gentle Folding Magic: Use a large spatula and the most delicate touch when incorporating dry ingredients, so you don’t lose any air from your whipped meringue.
- No Greasing Needed: For that sky-high rise, leave your tube pan ungreased—this helps the batter “climb” as it bakes.
- Frosting Timing: Whip up your seven-minute frosting right before you’re ready to frost, so it stays fluffy and perfect for swirling and coconut confetti-ing!
How to Serve Coconut Cloud Cake
Garnishes
This Coconut Cloud Cake is already a beauty, but a few finishing touches can make it even dreamier! Try a sprinkle of toasted coconut on top, add delicate edible flowers for a burst of color, or shave a little white chocolate over the cake for a snowy look. Each garnish brings a touch of elegance and whimsy—almost too pretty to slice (almost!).
Side Dishes
For the ultimate dessert experience, pair Coconut Cloud Cake with a bowl of juicy berries or a tart-sweet raspberry coulis. A scoop of vanilla or coconut ice cream turns each slice into a celebration, especially on hot days or at festive gatherings. For coffee lovers, a creamy latte or strong black coffee amplifies the coconut and sugar in a truly delightful way.
Creative Ways to Present
Want to put your signature spin on presentation? Cut the cake into mini cubes and serve in cupcake liners for an elegant dessert tray, or layer slices with berries and extra frosting in glass jars for individual coconut trifles. For a party, top each piece with a tiny umbrella or sparkler—it’s whimsical, celebratory, and totally on-theme for Coconut Cloud Cake’s floating, festive vibe!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Coconut Cloud Cake, store slices in an airtight container at room temperature for up to 24 hours (the frosting stays light and fluffy!). For longer storage, pop them in the fridge—just know the frosting may firm up slightly, but it will still taste heavenly.
Freezing
Yes, you can freeze Coconut Cloud Cake! It’s best to freeze unfrosted cake layers, tightly wrapped in plastic and foil, for up to 2 months. For frosted leftovers, freeze individual slices on a baking sheet, then wrap and store. Thaw at room temperature, and know that while the frosting may lose some of its classic fluff, the flavor will transport you right back to coconut heaven.
Reheating
No need to reheat—Coconut Cloud Cake is made to be savored at room temperature. If chilled, let it sit out for 20–30 minutes to let the frosting soften and flavors bloom again before serving. That’s when this cake is at its fluffiest and most irresistible!
FAQs
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Do I really need to sift the cake flour multiple times?
Yes! Sifting cake flour (and then sifting it with the sugar) ensures your cake batter is airy and lump-free, which is crucial to achieving the signature cloud-like texture and uniform crumb in Coconut Cloud Cake. It’s worth the extra 2 minutes, I promise!
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Can I make Coconut Cloud Cake without a tube pan?
A classic tube pan is best for giving the cake height, and it helps the delicate batter bake evenly. However, you can bake it in two 8-inch round pans—just watch bake times carefully, and be aware you’ll miss out on that iconic shape and ultra-fluffy rise.
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Is it okay to use carton egg whites?
Fresh, separated egg whites are the gold standard for volume and flavor. Some carton egg whites can work in a pinch, but check that they are 100% egg whites without additives, as preservatives can prevent proper whipping.
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My seven-minute frosting looks runny. What did I do wrong?
Most likely, the frosting mixture didn’t reach a high enough temperature, or it wasn’t whipped long enough. Be sure your mixture is cooked until sugar dissolves and the whites are warm and foamy, then beat on high speed until lofty and glossy—it takes patience, but it pays off!
Final Thoughts
If you’re searching for that showstopper of a dessert that feels like a hug on a plate, give Coconut Cloud Cake a spin. Every bite is soft, dreamy, and just a little bit magical—perfect for special gatherings or simply because. I hope you love baking (and sharing!) this cake as much as I do. Enjoy, and let your baking soar!
Print
Coconut Cloud Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 Servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Coconut Cloud Cake is a light and fluffy dessert that’s perfect for any special occasion. The delicate cake layers are complemented by a sweet seven-minute frosting and a generous topping of coconut. It’s a show-stopping treat that will impress your guests!
Ingredients
CAKE
- 1 cup sifted cake flour (sift the flour before measuring)
- 1 1/2 cups sugar divided
- 1 3/4 cups egg whites, room temperature (about 14 large)
- 1 tablespoon warm water
- 1/2 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 2 teaspoon pure vanilla extract
SEVEN MINUTE FROSTING
- 3 large egg whites, cold or room temperature
- 1 1/4 cups sugar
- 5 tablespoons water
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1/2 cup sweetened flake coconut
TOPPING
- 3 cups sweetened flake coconut
Instructions
- CAKE – Preheat oven to 350 degrees. Add the sugar to a food processor or blender and pulse for about 30 seconds. Add 1 cup of the sugar and the sifted cake flour to a fine-mesh wire sieve, and sift together. Repeat 2 more times. Set aside.
- Add the egg whites and warm water to the bowl of a stand mixer or large mixing bowl. Using a whisk attachment, on low speed, whisk together the egg whites and water until foamy. Add the salt, cream of tartar, and vanilla. Beat on medium speed until soft peaks form. Increase the speed to medium-high and sprinkle in the remaining 1/2 cup of sugar, 1 tablespoon at a time. Keep whisking until the egg whites are stiff but not dry.
- Remove the bowl from the mixer and add the sifted flour and sugar, by sprinkling the mixture over the egg whites in six additions, using a spatula to gently but quickly fold in.
- Pour the batter into an ungreased 10-inch tube pan with a removable bottom. Smooth the top with an offset spatula. Run a knife through the batter to release any air bubbles. Bake for 35 to 40 minutes, until the top of the cake is golden brown and springs back when touched.
- Invert the cake pan on its legs, or if it doesn’t have legs invert it onto the neck of a glass bottle, and allow it to cool completely, about 1 hour. Carefully run a thin sharp knife around the outside edges of the cake and the inside tube to loosen it from the sides of the pan and invert it, bottom side up, onto a cake plate. Set aside and make the frosting.
- SEVEN MINUTE FROSTING – Place a heatproof bowl from a stand mixer over a saucepan of simmering water. In the bowl, combine the egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently until the sugar is dissolved and the mixture is foamy, about 5 minutes.
- Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until it becomes glossy and voluminous. Whisk in the vanilla.
- Using a long serrated knife, carefully slice off the top 1 1/2 inches of the cake, making sure to not break it, and set it aside. Cut a channel, 1-inch wide and 1-inch deep halfway between the center and the edge of the cake. Fill the channel with the frosting and spread the frosting over the entire layer and sprinkle the coconut over the layer.
- Gently place the reserved cake layer on top of the bottom cake layer. Spread the remaining frosting over the sides and top of the cake.
- TOPPING – Sprinkle the coconut nut over the top and sides of the cake, gently patting the coconut into the frosting on the sides.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
