COCONUT CLOUD CAKE
This light, flavorful dessert is a little slice of heaven. I can imagine it replacing the coconut with strawberries, blueberries, blackberries or some other deliciousness.
Provided by Ambervim
Categories Dessert
Time 1h10m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups 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 tablespoon 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 top 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.
- Make the frosting: 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, whisking 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.
- Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
- Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 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 center 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.
Nutrition Facts : Calories 412.9, Fat 7.3, SaturatedFat 6.8, Sodium 283.6, Carbohydrate 79.8, Fiber 2.8, Sugar 64.9, Protein 8
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HERO Hamed
[email protected]Overall, I thought this cake was just okay. It wasn't as good as I had hoped.
Melynda Summerhill
[email protected]This cake was a bit too dense for my taste, but the flavor was good.
DoSombras
[email protected]I've made this cake several times, and it's always a hit. The cake is moist and fluffy, and the frosting is light and airy. I highly recommend this recipe.
Yamen Haddad
[email protected]This is my go-to recipe for coconut cake. It's always a crowd-pleaser, and it's so easy to make.
Shalee Michelle
[email protected]This cake is so easy to make, and it always turns out perfectly. I love that I can make it ahead of time and it still tastes fresh.
Allison Ayala
[email protected]I made this cake for a potluck, and it was a huge hit! Everyone loved it, and I got several requests for the recipe.
King Love
[email protected]I thought this cake was just okay. The coconut flavor was a bit overpowering, and the frosting was too sweet.
MR MEHEDI YT
[email protected]This cake was a bit too sweet for my taste, but it was still good.
BD LIKEE TIK TOK
[email protected]This is the best coconut cake I've ever had! The cake itself is moist and fluffy, and the frosting is rich and creamy. I will definitely be making this again.
Saroj kumar Mandal
[email protected]I've made this cake several times now, and it's always a favorite. It's so easy to make, and it always turns out perfectly.
Dinusha Tharangi
[email protected]This cake was a huge hit at my party! The coconut flavor was light and fluffy, and the frosting was smooth and creamy. Everyone raved about it.