If you dream of a slice of pure, sweet heaven, this Coconut Cloud Cake is about to steal your heart. Ultra-light layers of fluffy angel food cake are generously enveloped in a dreamy marshmallowy frosting and crowned with snowdrifts of sweet coconut. Each bite is like a little piece of tropical celebration―you’ll see why this family favorite has everyone coming back for “just one more” sliver!
Why You’ll Love This Recipe
- Feather-Light Texture: The uniquely airy cake crumb practically melts on your tongue, living up to its “cloud” promise.
- Dreamy Frosting: The luscious seven-minute frosting brings a nostalgic, marshmallow-like sweetness that pairs perfectly with coconut.
- Show-Stopping Appearance: All that snowy coconut delivers serious wow-factor, making this Coconut Cloud Cake absolutely gorgeous for celebrations.
- Light but Satisfying: This dessert never feels heavy—it’s satisfyingly sweet but doesn’t weigh you down.
Ingredients You’ll Need
The magic of Coconut Cloud Cake is that you don’t need a long shopping list—just everyday pantry staples and a few special touches. Ingredient quality really shines in this cake, giving each bite its signature soft crumb, fluffy white frosting, and irresistible coconut flavor.
- Cake flour: Sifted before measuring, this creates a lighter, airier cake that keeps every slice tender and melt-in-your-mouth.
- Sugar: Finely processed for the lightest crumb, and divided for creating structure in both the cake and the gleaming frosting.
- Egg whites: Room temperature is key here for maximum volume and that classic, cloud-like texture.
- Warm water: Just a touch helps create the perfect foamy meringue for the cake base.
- Salt: Balances sweetness and enhances all the delicate flavors.
- Cream of tartar: Essential for stabilizing the egg whites and helping them achieve their highest, fluffiest peaks.
- Pure vanilla extract: Infuses both cake and frosting with delicious, aromatic warmth.
- Sweetened flake coconut: Brings texture, flavor, and that iconic snowdrift look on top.
Variations
What I love most about Coconut Cloud Cake is how easy it is to make it your own. From little tropical twists to allergy-friendly swaps, you can tweak this classic to fit any craving, occasion, or dietary preference.
- Citrus Zest: Add a tablespoon of finely grated lemon or lime zest to the batter for a sunny, zippy boost.
- Nutty Finish: Sprinkle toasted slivered almonds or chopped macadamia nuts over the frosted cake for a delightful crunch.
- Dairy-Free Version: This recipe is already dairy-free—simply double-check that your coconut and frosting ingredients contain no hidden dairy.
- Mini Cakes: Bake the batter in muffin tins (without liners) for individual “cloudlets” perfect for parties or gifting.
How to Make Coconut Cloud Cake
Step 1: Prep and Sift the Dry Ingredients
Start by giving your sugar a quick blitz in the food processor until it’s fine and powdery—this makes for an ultra-light batter. Next, sift the sugar and cake flour together three times to remove any lumps and aerate the mixture so your Coconut Cloud Cake turns out truly feather-like. Set aside and get ready for the magical meringue step!
Step 2: Whip Those Egg Whites
Add your room-temperature egg whites and a splash of warm water to your mixer bowl. Whisk until they’re foamy, then add salt, cream of tartar, and vanilla. Beat the mixture on medium until soft peaks form, then sprinkle in the remaining sugar (slowly!) while increasing the speed. When those whites reach stiff, glossy peaks, you’ll know you’ve nailed it.
Step 3: Fold and Bake
With a gentle hand, fold your triple-sifted flour and sugar mixture into the meringue in six additions. Take your time and use a spatula to maintain all that precious air. Pour the batter into an ungreased 10-inch tube pan, smooth the top, run a knife through the batter to release bubbles, then bake until golden brown and springy, about 35 to 40 minutes.
Step 4: Cool, Remove, and Prepare for Frosting
Invert the pan immediately—either on its legs or over a bottle—and allow the cake to cool completely. Once cooled, use a thin knife to loosen the edges, invert again, and set your beautiful cake on a plate. This chilling step helps keep the structure super fluffy!
Step 5: Make Seven Minute Frosting
Set a heatproof mixing bowl over simmering water and combine egg whites, sugar, water, and cream of tartar. Whisk gently until the sugar dissolves and the mixture gets foamy, then transfer everything to your stand mixer. Whip on high for about 7 minutes, until the frosting looks billowy and glossy like marshmallow cream. Finish by whisking in the vanilla.
Step 6: Fill, Frost, and Decorate
Carefully slice off the top portion of the cake and create a shallow channel in the base layer. Fill with a generous scoop of frosting, sprinkle with coconut, and replace the top layer. Frost the whole cake—top and sides—with the remaining seven-minute frosting, then shower the cake with 3 cups of sweetened flake coconut, pressing gently so every inch is snow-capped. You did it!
Pro Tips for Making Coconut Cloud Cake
- Egg White Perfection: Use only absolutely clean, grease-free bowls and tools—just a trace of fat will prevent your egg whites from reaching perfect peaks.
- Sifting, Sifting, Sifting: Don’t skimp on the triple sift for your flours and sugars—it’s the secret to a truly cloud-like crumb in this cake.
- Cooling Upside-Down: Always invert your tube pan straight from the oven so gravity can help the cake stay tall, lofty, and dreamily soft.
- Frosting Timing: Assemble and frost only after the cake is fully cooled—otherwise, the delicate frosting can melt or slide right off.
How to Serve Coconut Cloud Cake
Garnishes
This Coconut Cloud Cake is a showstopper on its own, but you can make it even more special by garnishing with extra coconut, delicate curls of white chocolate, or a little sprinkle of edible gold for a festive touch. For spring, try topping with a few edible flowers—guaranteed to delight everyone at the table.
Side Dishes
Let this cake shine by serving it with simple accompaniments like fresh berries, sliced tropical fruit, or a tangy berry compote. A light cup of coffee or a citrusy tea also makes a lovely pairing with the cake’s delicate flavors.
Creative Ways to Present
For parties, slice Coconut Cloud Cake into thin wedges and stack them on a tiered cake stand for a dramatic dessert display. If you’re serving a crowd, turn it into dainty trifle-style jars with layers of cake, frosting, and coconut. Or skip slicing altogether and offer “pull-apart” mini versions baked in muffin tins!
Make Ahead and Storage
Storing Leftovers
To store any leftover Coconut Cloud Cake, cover it loosely with foil or an overturned bowl and keep in the refrigerator for up to three days. The frosting may become a little softer but will still taste wonderful—the coconut keeps everything from drying out.
Freezing
This cake freezes surprisingly well! You can wrap slices (or the whole, unfrosted cake) tightly in plastic wrap and foil, then freeze for up to two months. When ready to enjoy, thaw overnight in the fridge and frost fresh before serving for the fluffiest texture.
Reheating
Coconut Cloud Cake is best enjoyed chilled or at room temperature, so no reheating is needed. If you like, take it out of the fridge about 30 minutes before serving to soften the texture and bring out the coconut flavor even more.
FAQs
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Can I use carton egg whites instead of fresh for Coconut Cloud Cake?
Fresh egg whites really do give the fluffiest texture, but if you’re in a pinch, high-quality pasteurized egg whites from a carton can work—just avoid anything with added stabilizers, as those can keep the cake from rising.
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Do I need a tube pan for Coconut Cloud Cake, or can I use another shape?
A tube pan is ideal because it lets the cake rise tall and evenly, and helps it cool upside down without collapsing. If you only have a bundt or loaf pan, the texture will be denser and it may be harder to remove, but you can still enjoy a delicious result. Avoid nonstick pans, as the batter needs something to cling to as it rises.
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My frosting turned runny—what happened?
If your seven minute frosting seems too loose, it’s likely the egg white mixture wasn’t whipped quite long enough or the sugar wasn’t fully dissolved before beating. Keep whipping—it should tighten up into that classic glossy, marshmallowy cloud before you know it!
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Can I toast the coconut for topping my Coconut Cloud Cake?
Absolutely! Toasting the coconut brings a nutty richness and lovely crunch—just spread on a baking sheet and bake at 325°F for 4-6 minutes, stirring once or twice, until golden. Let cool completely before patting onto your frosted cake.
Final Thoughts
If you’re ready to wow your loved ones with a dessert that tastes as dreamy as it looks, Coconut Cloud Cake is truly a delight to bake and serve. Give it a try—there’s nothing more rewarding than seeing friends and family swoon over every coconut-dusted slice. Happy baking!
PrintCoconut Cloud Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 Servings 1x
- Category: Baking
- Method: Oven
Description
A light and fluffy Coconut Cloud Cake topped with sweetened flake coconut, perfect for any special occasion or dessert.
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 teaspoons 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. (The water should have air bubbles around the edges but not be boiling). 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. This could take up to 7 minutes. 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: 240
- Sugar: 26g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg