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Coconut Cloud Cake

This light, flavorful dessert, filled and topped with seven-minute frosting and coconut, is a little slice of heaven.

  • servings: 12

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Ingredients

For the Cake

  • 1 cup sifted cake flour
  • 1 1/2 cups superfine sugar
  • 14 large egg whites (1 3/4 cups), room temperature
  • 1 tablespoon warm water
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cream of tartar
  • 2 teaspoons vanilla extract

For the Seven-Minute Frosting

  • 3 large egg whites
  • 1 1/4 cups sugar
  • 5 tablespoons cold water
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

For the Topping

  • 3 to 4 cups flaked coconut

Directions

  1. Step 1

    Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.

  2. Step 2

    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.

  3. Step 3

    Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.

  4. Step 4

    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.

  5. Step 5

    Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.

  6. Step 6

    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.

  7. Step 7

    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.

  8. Step 8

    Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.

  9. Step 9

    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.

  10. Step 10

    Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.

Source
Martha Bakes, March 2011

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Reviews (5)

  • 29 Jun, 2014

    Total bust. Firstly this is a cross between an angel food cake and cake. The frosting was like marshmallow fluff and tasted like it. I already knew ahead of time frosting in between the two layers would be too much so I dialed it up a bit and put in a lemon moscato curd, which was wonderful. That said, the only take away from this recipe is the curd.

    I'll be using that to fill another coconut layer cake. This is the first time I've ever made a recipe from MS that has been so disappointing.

  • 29 Jun, 2014

    Total bust. Firstly this is a cross between an angel food cake and cake. The frosting was like marshmallow fluff and tasted like it. I already knew ahead of time frosting in between the two layers would be too much so I dialed it up a bit and put in a lemon moscato curd, which was wonderful. That said, the only take away from this recipe is the curd.

    I'll be using that to fill another coconut layer cake. This is the first time I've ever made a recipe from MS that has been so disappointing.

  • 4 Jul, 2013

    This recipe is not clear at all nor written in correct sequential order. Follow the video... I added the incorrect amount of egg whites since it say 3 in the order. I knew something was wrong so I ended up throwing away my first batter and having to make it all over again, luckily I had time.

  • 27 Jun, 2012

    Coconut Cloud Cake-Martha Stewart

  • 4 Feb, 2012

    Its wonderful wonderful wonderful the cake is , easy light and very tasty, Yummi , everybody loved it, and I was a star with it, the only thing is the frosting is too much, enough for 2 cakes at least, what can I do with all the egg yolks??