Coconut Cloud Cake is a delightfully spongy cake that’s filled and topped with a dreamy seven-minute frosting and coconut. It’s not heavy or overly sweet either. I think it’s a perfect springtime or Easter cake, and if you’re not a coconut fan, feel free to omit it. It will still be undeniably delicious!
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
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