Introduction to Coconut Cloud Cake
Why Coconut Cloud Cake is a must-try for homemade dessert lovers
If you’re on the lookout for a dessert that feels both indulgent and light, Coconut Cloud Cake is exactly what you need. This delightful cake combines the airy texture of angel food cake with the luscious flavors of coconut, making it a crowd-pleaser for all occasions. Perfect for spring gatherings or Easter brunch, its fluffy layers and dreamy seven-minute frosting create a stunning presentation that’s sure to impress.
One of the standout features of this cake is its versatility. Not a fan of coconut? No problem! You can easily leave it out and still enjoy the light, delicious cake base, as noted by many baking enthusiasts (Food Network) who praise its adaptability.
Not only is Coconut Cloud Cake a visual masterpiece, but it’s also easy to make — even for those who might be new to baking. With just a handful of ingredients and straightforward steps, anyone can whip up this showstopper. So, whether you’re baking for friends, family, or even just treating yourself, this cake certainly deserves a spot on your dessert list!
Ingredients for Coconut Cloud Cake
When it comes to crafting a delightful Coconut Cloud Cake, having the right ingredients is essential. Each component works harmoniously to create this airy masterpiece.
Essential ingredients for the cake
To start your baking adventure, gather these key ingredients for the cake itself:
- 1 cup sifted cake flour: Be sure to sift it before measuring for that light texture.
- 1 ½ cups sugar: Divided to ensure the perfect sweetness.
- 1 ¾ cups egg whites: About 14 large ones, at room temperature to achieve the right consistency.
- 1 tablespoon warm water, ½ teaspoon salt, and 1 ½ teaspoons cream of tartar: These help stabilize and enhance the egg whites.
- 2 teaspoons pure vanilla extract: Always opt for pure for the best flavor.
Key ingredients for the seven-minute frosting
For the dreamy seven-minute frosting, you’ll need:
- 3 large egg whites: Cold or at room temperature.
- 1 ¼ cups sugar and 5 tablespoons water: The base of your frosting.
- ¼ teaspoon cream of tartar and 1 teaspoon pure vanilla extract: To add stability and flavor.
- ½ cup sweetened flake coconut: Adds that signature coconut touch!
Topping ingredients to elevate the cake
Finally, don’t forget to elevate your cake with:
- 3 cups sweetened flake coconut: This tantalizing layer on top adds texture and flavor, making Coconut Cloud Cake truly special.
For references on ingredient substitutions and more baking tips, check out resources from King Arthur Baking. Enjoy your baking journey!
Preparing Coconut Cloud Cake
Baking a Coconut Cloud Cake is a delightful journey that combines airy textures, rich flavors, and a hint of indulgence. Follow along as we guide you through each step to ensure your cake turns out beautifully!
Gather Your Ingredients
Before you dive into the baking process, it's essential to gather all your ingredients. Not only does this streamline your workflow, but it also ensures you won't scramble mid-recipe! Here’s what you will need for this enchanting cake:
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For the cake:
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1 cup sifted cake flour
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1 ½ cups sugar
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1 ¾ cups egg whites (about 14 large), room temperature
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1 tablespoon warm water
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½ teaspoon salt
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1 ½ teaspoons cream of tartar
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2 teaspoons pure vanilla extract
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For the seven-minute frosting:
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3 large egg whites
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1 ¼ cups sugar
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5 tablespoons water
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¼ teaspoon cream of tartar
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1 teaspoon pure vanilla extract
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½ cup sweetened flake coconut
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For the topping:
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3 cups sweetened flake coconut
Having everything close at hand helps the process feel seamless and enjoyable!
Prepping the Cake Batter
Now it’s time to get to the heart of your Coconut Cloud Cake. Start by preheating your oven to 350°F. In a food processor, pulse 1 ½ cups of sugar to create a finer texture. Combine the sifted cake flour with this sugar and sift it multiple times for extra fluffiness.
In a stand mixer, whisk together the egg whites and warm water until foamy. Gradually add the salt, cream of tartar, and vanilla whilst beating at medium speed until you form soft peaks. Then, slowly incorporate the remaining ½ cup of sugar until you achieve stiff peaks. These peaks should stand tall and look glossy—think cloud-like!
Gently fold in the sifted flour mixture in six additions. Pour this airy batter into an ungreased tube pan and smooth the top. A quick jiggle will help eliminate air bubbles.
Baking the Coconut Cloud Cake to Perfection
Bake your cake for 35 to 40 minutes, keeping an eye out for that gorgeous golden-brown top. It should spring back when touched gently. Once it's out, let it cool completely upside down to maintain its airy structure—this usually takes about an hour. Don’t rush this step; cooling directly influences the cake's texture!
Crafting the Dreamy Seven-Minute Frosting
While your cake cools, it’s the perfect time to whip up that fluffy seven-minute frosting. In a heatproof bowl, combine the egg whites, sugar, water, and cream of tartar over a saucepan of simmering water (not boiling). Whisk frequently until the sugar dissolves and the mix becomes foamy—this usually takes around five minutes.
Transfer the bowl to a stand mixer and beat the mixture on high until it becomes glossy and voluminous, which might take up to 7 minutes. Don’t forget to stir in the vanilla for that touch of warmth.
Assembling the Cake Layers and Frosting
Now for the fun—assembling your Coconut Cloud Cake! Carefully slice off the top inch and a half of the cake, setting it aside. Use a serrated knife to create a channel in the cake for frosting (this is where the magic happens). Fill this channel with frosting and spread some over the entire layer, followed by a sprinkle of coconut for extra deliciousness.
Place the reserved layer on top and frost the sides and top of the cake. Finally, coat the outer layers with the remaining coconut, gently patting it into the frosting—this makes for a beautiful presentation!
And there you have it: a breathtaking Coconut Cloud Cake that’s sure to impress anyone who takes a bite! So gather your friends, share slices, and indulge in this airy delight—you deserve it!
Variations on Coconut Cloud Cake
Coconut Cloud Cake with a Twist of Citrus
Why not elevate your Coconut Cloud Cake by infusing it with refreshing citrus flavors? A splash of lemon or lime zest in the batter gives a vibrant twist that complements the creaminess of coconut beautifully. You can also use citrus juice in the frosting for a tangy finish. This bright variation is perfect for spring gatherings or those who adore a zesty kick in their desserts!
Chocolate Coconut Cloud Cake for Chocolate Lovers
If you're a chocolate enthusiast, consider transforming your Coconut Cloud Cake into a delightful chocolate version! By folding in cocoa powder into the batter, you balance the rich cocoa with the lightness of coconut. Topping the cake with a chocolate ganache or drizzling melted chocolate over the coconut frosting can elevate the flavor profile. It’s a decadent treat that no chocolate lover can resist!
For more inspiration, check out King Arthur Baking for creative variations on your favorite desserts.
Cooking Tips and Notes for Coconut Cloud Cake
Tips for Achieving the Perfect Egg White Peaks
To ensure your egg whites achieve that glorious, fluffy texture, start by using room-temperature eggs. This allows for better aeration. When whisking, make sure your bowl and beaters are completely clean and free of any grease, as even a tiny speck can hinder the formation of those beautiful peaks. Aim for stiff peaks, where the whites hold their shape and look glossy. If you’re unsure, check out this helpful guide on egg whites from Serious Eats.
Baking Secrets for a Light and Airy Cake
For a light and airy Coconut Cloud Cake, gentle folding is key when incorporating your dry ingredients. Use a spatula and work quickly to avoid deflating the batter. Make sure your oven is preheated properly; an oven thermometer can help ensure it’s at the right temperature. Finally, allow the cake to cool inverted to maintain its structure and lightness. Happy baking!
Serving suggestions for Coconut Cloud Cake
Pairing with Fresh Fruit or a Fruit Compote
To enhance the delightful flavor of Coconut Cloud Cake, consider serving it with fresh fruit or a homemade fruit compote! Tropical fruits like mango, pineapple, or strawberries complement the coconut beautifully. A simple fruit compote made by simmering your favorite berries with a touch of sugar can add a fabulous burst of flavor. Not only does this contrast create stunning visual appeal, but it also balances the sweetness of the cake.
Ideal Beverages to Enjoy with Coconut Cloud Cake
When it comes to beverages, think light and refreshing! Pair your Coconut Cloud Cake with a chilled coconut water or a zesty lemon-lime soda for a fun, summery vibe. Alternatively, an herbal tea, like chamomile or mint, can complement the cake’s lightness and enhance its flavor profile. If you're feeling adventurous, try a sparkling water infused with a splash of fruit juice for a delightful and sophisticated treat.
Enjoy your dessert experience, and don't forget to share your creations! For more delightful fruit compote ideas, check out this great resource.
Time Breakdown for Coconut Cloud Cake
Preparation Time
Getting started on your Coconut Cloud Cake is a breeze! The prep time is approximately 20 minutes, giving you just enough time to gather your ingredients and whisk up those fluffy egg whites.
Cooking Time
Once your cake is in the oven, it will take around 45 minutes to bake to perfection. Use this time to tidy up the kitchen or sip on your favorite beverage while dreaming of the delicious cake that awaits!
Total Time
All in all, from prep to that first delightful slice, the total time needed is about 1 hour and 5 minutes. This makes it a fantastic choice for a weekend baking project or a special spring occasion. For more tips on mastering your baking technique, check out resources from renowned chefs like Martha Stewart or America's Test Kitchen. Your Coconut Cloud Cake adventure is just around the corner!
Nutritional Facts for Coconut Cloud Cake
Calories per Serving
Enjoying a slice of Coconut Cloud Cake means indulging in approximately 210 calories per serving. It’s light yet satisfying, making it a perfect treat for those special occasions.
Sugar Content
With a total sugar content that hovers around 18 grams per slice, this cake strikes a lovely balance between sweetness and flavor. It provides just enough sweetness to satisfy your cravings without overwhelming your palate.
Protein Content
Each serving of this delightful cake also packs about 4 grams of protein, primarily from the egg whites. This could make your dessert experience a little more satisfying, especially if you're pairing it with your morning coffee or afternoon tea.
For a deeper dive into nutrition, you can explore resources like the USDA FoodData Central for more detailed breakdowns on ingredients you love!
FAQ about Coconut Cloud Cake
How can I make Coconut Cloud Cake gluten-free?
To easily convert your Coconut Cloud Cake into a gluten-free delight, substitute the cake flour with a high-quality gluten-free all-purpose flour blend. Many blends contain xanthan gum or similar ingredients to help mimic the structure of regular cake flour, so check the packaging for the best results. Just be aware that the texture may differ slightly, but the coconut flavor will remain as delightful!
What should I do if I don’t have a tube pan?
Don’t let a lack of a tube pan deter your cake-making plans! You can use a regular round cake pan instead. Just make sure to adjust your baking time—lower it slightly and check for doneness by inserting a toothpick into the center. If it comes out clean, your Coconut Cloud Cake is ready to come out!
How do I store leftover Coconut Cloud Cake?
If you find yourself with extra cake, no worries! Keep any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly and freeze it for up to a month. Just remember to let it thaw at room temperature before enjoying another slice of this heavenly treat!
Conclusion on Coconut Cloud Cake
Final thoughts on why Coconut Cloud Cake is a perfect choice for any occasion
Coconut Cloud Cake is a delightful choice for gatherings, thanks to its light and airy texture. Ideal for spring celebrations, birthdays, or simply as a sweet treat, this cake pleases guests with its subtle sweetness and charming presentation. Enjoy it with your favorite coffee or tea for a perfect afternoon moment!
For more delightful cake inspiration, check out The Spruce Eats for creative baking tips!
Coconut Cloud Cake
Equipment
- Stand Mixer
- Sifter
- 10-inch Tube Pan
- spatula
- heatproof bowl
- saucepan
- Long Serrated Knife
Ingredients
CAKE
- 1 cup sifted cake flour sift the flour before measuring
- 1.5 cups sugar divided
- 1.75 cups egg whites room temperature (about 14 large)
- 1 tablespoon warm water
- 0.5 teaspoon salt
- 1.5 teaspoons cream of tartar
- 2 teaspoons pure vanilla extract
SEVEN MINUTE FROSTING
- 3 large egg whites cold or room temperature
- 1.25 cups sugar
- 5 tablespoons water
- 0.25 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 0.5 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 ½ 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 ½ 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 over the top and sides of the cake, gently patting the coconut into the frosting on the sides.
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