Name: Coconut Cloud Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup sifted cake flour; 1½ cups sugar, divided; 1¾ cups egg whites, room temperature (about 14 large); 1 tablespoon warm water; ½ teaspoon salt; 1½ teaspoons cream of tartar; 2 teaspoons pure vanilla extract; 3 large egg whites; 1¼ cups sugar; 5 tablespoons water; ¼ teaspoon cream of tartar; 1 teaspoon pure vanilla extract; ½ cup sweetened flake coconut; 3 cups sweetened flake coconut (for topping)

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I’m delighted to share my Coconut Cloud Cake—a delightfully spongy, airy cake filled and topped with dreamy seven-minute frosting and flaked coconut. It’s light, not overly sweet, and evokes the softness of a fluffy cloud.

Why I’ll Love This Recipe

I love how this cake feels so ethereal and light—almost like I’m biting into a cloud. The whipped-up egg whites create a tender texture, the seven-minute frosting adds that marshmallowy sweetness, and the flaked coconut brings crunch and charm. It’s the perfect springtime or special-occasion treat, and even non-coconut fans often find it irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake

1 cup sifted cake flour (sift before measuring)
1½ cups sugar, divided
1¾ cups egg whites, room temperature (about 14 large)
1 tablespoon warm water
½ teaspoon salt
1½ teaspoons cream of tartar
2 teaspoons pure vanilla extract

For the Seven-Minute Frosting

3 large egg whites, cold or room temperature
1¼ cups sugar
5 tablespoons water
¼ teaspoon cream of tartar
1 teaspoon pure vanilla extract
½ cup sweetened flake coconut

For the Topping

3 cups sweetened flake coconut

Directions

Preheat oven to 350°F. Add sugar to a blender or food processor and pulse briefly; sift 1 cup of that sugar with the cake flour three times.
In a stand mixer, whisk egg whites and warm water on low until foamy. Add salt, cream of tartar, and vanilla; beat to soft peaks. On medium-high, add remaining sugar 1 tablespoon at a time until stiff, glossy peaks form.
Gently fold in the sifted flour-sugar mixture in six additions.
Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth surface and run a knife through to pop air bubbles. Bake for 35–40 minutes until golden and springy.
Immediately invert pan on its legs or over a bottle neck to cool completely (about 1 hour). Release cake from pan.
For the frosting, set the mixer’s bowl over simmering water. Combine egg whites, sugar, water, and cream of tartar; whisk until sugar dissolves (about 5 minutes). Transfer to mixer, whip on high until glossy and voluminous (about 7 minutes), then beat in vanilla.
Slice off top 1½ inches of cake. Cut a 1-inch-wide, 1-inch-deep channel around the bottom layer. Fill that with frosting and frost the layer. Sprinkle with some coconut.
Place reserved top layer on and frost the rest of the cake. Press remaining flake coconut all over evenly. Serve immediately.

Servings and timing

This cake makes about 12 servings. The prep time is approximately 20 minutes, bake time 35–40 minutes, plus 1 hour cooling time—totaling about 1 hour and 5 minutes.

Variations

I sometimes add a teaspoon of almond extract to the batter for a subtle nutty note.
Toasting the coconut before topping gives a deeper flavor and a bit of crunch.
For a tropical twist, I like to layer in a thin spread of pineapple curd along with the frosting.
Mini versions work wonderfully by baking in individual angel food pans.
A touch of lemon zest in the frosting brightens the flavor beautifully.

Storage/reheating

I keep leftover cake covered at room temperature, but I’ve noticed that after a day, the frosting starts to break down and absorb into the cake, making it a bit soft. It’s best enjoyed within the first day of baking. Coconut Cloud Cake

FAQs

What type of flour works best?

I use cake flour—it’s fine and low in protein, helping achieve that delicate texture.

Can I use frozen egg whites?

I prefer room-temperature egg whites—they whip up better and give that ideal volume for this cake.

Can I make the cake a day ahead?

I sometimes bake ahead, but I wait to frost it until closer to serving—this keeps the frosting from deflating or soaking in too much.

Can I omit the coconut?

Absolutely. It’ll still taste wonderfully light and fluffy without coconut—though the coconut adds texture and charm I love.

How do I level the cake layers?

I slice off the top 1½ inches from the cake bottom. It forms a perfect lid and creates space for the frosting.

Conclusion

I’ve been smitten by this Coconut Cloud Cake’s light, airy texture and the way the silky seven-minute frosting melts in my mouth. The sweet coconut gives it that finishing touch both visually and in flavor. I’d bake it again and again for gatherings, seasonal celebrations, or anytime I crave something fluffy and dreamy.