Coconut Cloud Cake

A light, tender vanilla cake is covered in silky seven-minute frosting and finished with flakes of coconut for this must-make dessert.

This cloud cake recipe creates a dessert as light as, well, a cloud. The cake flour and superfine sugar are sifted four times and the delicate batter is leavened by 14 beaten egg whites. The result is a light and tender vanilla cake made without butter or egg yolks—similar to an angel food cake.

We bake our cloud cake in a tube pan; then, it’s sliced, filled, and frosted with silky seven-minute frosting that’s the perfect complement. Coconut flakes are the final touch, bringing flavor and a light crunch. It’s a perfect dessert for a birthday or any celebration (and also pairs wonderfully with a cup of tea).


For the Seven-Minute Frosting

3 large egg whites

1 ¼ cups sugar

5 tablespoons cold water

¼ teaspoon cream of tartar

1 teaspoon vanilla extract

For the Cake

1 cup sifted cake flour

1 ½ cups superfine sugar

14 large egg whites (1 ¾ cups), room temperature

1 tablespoon warm water

½ teaspoon salt

1 ½ teaspoons cream of tartar

2 teaspoons vanilla extract

For the Topping

3 to 4 cups flaked coconut


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