This recipe for coconut cloud cake is from Martha Bakes.
This cake is called a coconut cloud because it honestly looks like a cloud. We can guarantee that you’ll feel like floating when you bite into it–how could you not when it’s so light and fluffy?
Serves 10 to 12
- 1 cup sifted cake flour
- 1 ½ cups superfine sugar
- 1 ¾ cups large egg whites (about 14), at room temperature
- 1 tbsp warm water
- ½ tsp salt
- 1 ½ tsp cream of tartar
- 2 tsp vanilla extract
- 3–4 cups flaked coconut
Seven Minute Icing
Makes about 2 ½ cups
- 3 large egg whites
- 1 ¼ cups sugar
- 5 tbsp cold water
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
- Preheat the oven to 350F.
- With a fine sieve, sift together flour and ¾ cups of the sugar four times.
- In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tbsp at a time. Beat until stiff but not dry.
- Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
- Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth tops with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
- Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake.
- Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 ½ inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the centre and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
- Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
Seven Minute Icing
- In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water and cream of tartar. Cook over medium heat, whisky frequently, until sugar is dissolved and 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 glossy and voluminous, about 7 minutes. Beat in the vanilla. Use immediately.