Coconut Cloud Cake Recipes

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COCONUT CLOUD CAKE



Coconut Cloud Cake image

Coconut is the star of this elegant cake. Its distinct flavor is exotic yet familiar.

Categories     coconut     cake     dessert     cake recipes     bake     entertaining     kid-friendly     lemon

Time 1h20m

Yield 12 servings

Number Of Ingredients 11

3/4 c. unsalted butter at room temperature, plus more for cake pans
4 c. plus 2 tablespoons sifted cake flour, plus more for cake pans
1 1/2 tbsp. baking powder
3/4 tsp. kosher salt
2 1/4 c. granulated sugar
2 1/4 tsp. vanilla extract
6 large egg whites
1 1/2 c. milk
lemon curd
Fluffy Meringue Frosting
3/4 c. sweetened flaked coconut or 1 fresh ripe coconut, about 6 inches in diameter

Steps:

  • Make the batter: Preheat oven to 350°F. Using a small brush, lightly coat three 9-inch cake pans with softened butter. Dust with flour and tap out any excess. Set aside. In a medium bowl, sift together the flour, baking powder, and salt and set aside. In a large bowl, using a mixer set at high speed, beat the butter and sugar until well combined. Add the vanilla and egg whites and continue to beat until light and fluffy, about 2 more minutes. Reduce mixer speed to low and add half the flour mixture. Beat just until flour is completely absorbed. Add the milk and beat for 1 minute. Add the remaining flour mixture and beat for 1 more minute.
  • Bake the cake: Divide the batter equally among all 3 cake pans and spread evenly. Bake on the middle rack of the oven until the tops spring back when lightly touched and a tester inserted into the center of each cake layer comes out clean - 30 to 35 minutes. Cool in the pans on a wire rack for 15 minutes. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack to cool completely.
  • Frost the cake: Use a serrated knife to trim the mounded side of each layer to level them, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Spread the layer with 3/4 cup of our Lemon Curd recipe and place the second layer, trimmed side down, on top of the first. Spread another 3/4 cup of Lemon Curd on the second layer and top with the last cake layer. Frost the top and sides of the cake with our Fluffy Meringue Frosting and sprinkle all over with coconut. Remove paper strips and serve at room temperature. Store at room temperature for up to 4 days.

Nutrition Facts : Calories 487 calories

COCONUT CLOUD CAKE



Coconut Cloud Cake image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

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

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.

COCONUT CLOUDS



Coconut Clouds image

Coconut lovers will have extra reason to celebrate when they taste these cakelike drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie swaps. -Donna Scofield, Yakima, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 5-1/2 dozen.

Number Of Ingredients 19

1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup sour cream
2-3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sweetened shredded coconut, toasted
BROWNED BUTTER FROSTING:
1/3 cup butter, cubed
3 cups confectioners' sugar
3 tablespoons evaporated milk
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 cups sweetened shredded coconut, toasted

Steps:

  • Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy, 5-7 minutes; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut., Drop dough by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely., For the frosting, in a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners' sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 110 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 72mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

COCONUT CLOUD CAKE



Coconut Cloud Cake image

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

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

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

CHOCOLATE CLOUD CAKE



Chocolate Cloud Cake image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

9 ounces bittersweet chocolate, minimum 70 percent cocoa solids
1/2 cup unsalted butter, softened
6 eggs, 2 whole, 4 separated
1/2 cup plus 1 tablespoon sugar
2 tablespoons orange-flavored liqueur, optional (recommended: Cointreau)
1 orange, zested
2 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon orange-flavored liqueur, optional (recommended: Cointreau)
1/2 teaspoon unsweetened cocoa powder, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Line the bottom of the cake pan with baking parchment.
  • Melt the chocolate either in a double boiler or a microwave, add the butter and let melt in the warm chocolate.
  • Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the orange-flavored liqueur and the orange zest.
  • In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared pan and bake for 35 to 40 minutes or until the cake is risen and cracked and the center is no long wobbly. Cool the cake in its pan on a wire rack; the middle will sink as it cools.
  • When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the sides of the pan from the cake. Don't worry about cracks or rough edges, it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and orange-flavored liqueur and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

COCONUT CLOUD CAKE



Coconut Cloud Cake image

This cake truly is as light as a cloud and tastes like heaven! At first glance, the frosting may seem intimidating, but it is foolproof!

Provided by Trisha Yearwood

Categories     dessert

Time 3h50m

Yield 12 to 15 servings

Number Of Ingredients 16

Nonstick spray, for the baking dish
3 large egg whites
2 cups granulated sugar
1 cup (2 sticks) salted butter, at room temperature
1 teaspoon pure vanilla extract
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon fine salt
One 13.5-ounce can coconut milk, stirred
1/2 cup fresh coconut water (refrigerated, not shelf-stable)
2 tablespoons honey
One 6-ounce bag sweetened flaked coconut, such as Baker's Angel Flake
1 cup sugar
1/3 cup fresh coconut water (refrigerated, not shelf-stable)
3 large egg whites
1 1/2 teaspoons pure vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Lightly spray a 9-by-13-inch baking dish with nonstick spray.
  • Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form, 4 to 5 minutes. Gently remove the egg whites from the mixer to a medium bowl and set aside.
  • Combine the sugar and butter in the bowl of the mixer and cream together, scraping down the sides of the bowl occasionally, until light and fluffy, about 3 minutes. Add the vanilla and whip an additional 30 seconds to incorporate.
  • In another medium bowl, sift together the cake flour, baking powder and fine salt. With the mixer on low speed, pour half the coconut milk into the butter and sugar mixture. Turn the mixer off and add half the dry ingredients. Mix on low speed until the dry ingredients are just incorporated, scraping down the sides of the bowl as needed. Repeat this process with the remaining coconut milk and dry ingredients.
  • Using a rubber spatula, gently fold the whipped egg whites into the batter. Pour the batter into the greased baking dish. Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Allow the cake to cool completely.
  • For the coconut syrup: Place the coconut water and honey in a microwave-safe container. Microwave until the honey is dissolved, about 1 minute. Poke the surface of the cake with the tines of a fork. Brush the cake with the warm syrup. Sprinkle the flaked coconut evenly over the cake.
  • For the frosting: Place the sugar and coconut water in a small saucepan. Bring to a boil over medium-high heat. Let boil for 2 minutes before you add it to the egg whites (see below).
  • Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Add the vanilla extract. Reduce the speed to the lowest setting and slowly pour the hot sugar syrup into the egg whites. Continue to drizzle until all the syrup has been added. Then, turn the mixer up to high speed and whip until the frosting becomes thick, glossy and holds stiff peaks, about 3 minutes more. The frosting should be used to decorate the cake immediately.
  • Scrape the frosting onto the center of the cake in a large mound. Push outward with an offset spatula, spreading the frosting over the surface of the cake and making cloudlike swirls to cover completely.

COCONUT CLOUD POKE CAKE



Coconut Cloud Poke Cake image

Start with a yellow cake mix, bake, then poke holes in it and pour a luscious cooked coconut mixture over the top. Frost with Cool Whip for added decadence. This is a real keeper!

Provided by Marie

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) package Duncan Hines yellow cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
1 (14 ounce) package flaked coconut
2 cups milk
1 cup sugar
1 (9 ounce) container Cool Whip

Steps:

  • Preheat oven to 350° and grease a 9x13" baking pan.
  • Prepare cake mix by blending together mix, water, oil and eggs at low speed of mixer until moistened.
  • Beat at medium speed for 2 minutes; pour into prepared pan and bake for approximately 30 minutes or until tests done.
  • While cake is baking, bring milk, sugar and half of coconut to a boil, then immediately remove from heat.
  • Remove cake from oven and poke holes in cake with fork or skewer.
  • Pour cooked sugar coconut mixture evenly over cake, letting it saturate, spreading the coconut in the mixture evenly over cake.
  • Let cake cool completely at room temperature,, then spread with whipped topping and sprinkle with remaining coconut.
  • Refrigerate until serving time.
  • Note: You can also use another brand of cake mix; just follow directions and ingredients on the box and bake accordingly.

Nutrition Facts : Calories 430.9, Fat 22.4, SaturatedFat 12.7, Cholesterol 44.6, Sodium 310.1, Carbohydrate 54.9, Fiber 1.4, Sugar 41.1, Protein 4.6

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From pinterest.ca


COCONUT FLOUR CAKE RECIPE | THE COCONUT MAMA
2021-02-03 Instructions. This recipe makes the 1-8inch cake. See recipe notes for directions to make 2, or 3 tier cakes or sheet cake. Preheat the oven to 350° F. Line a 9-inch round cake pan with parchment paper and grease the sides of the cake pan with coconut oil or preferred fat.
From thecoconutmama.com


COCONUT CLOUD CAKE | RECIPE - PINTEREST
Lemon Cakes. This Coconut Custard Cake is a vanilla cake flavored with coconut and layered with a decadent creamy coconut custard and frosted with cream cheese frosting. Cover this cake with shredded coconut for the ultimate coconut cake. #coconutcake #coconutcakerecipe #coconutcakefrosting. J.
From pinterest.com


BAREFOOT CONTESSA | COCONUT CAKE | RECIPES
6 ounces sweetened shredded coconut. Preheat the oven to 350 degrees. Grease two 9-inch round cake pans, then line them parchment paper. Grease them again and dust lightly with flour. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.
From barefootcontessa.com


COCONUT CLOUD CAKE — SUNRIVER COMMUNITIES
2019-08-09 Instructions: Cake. Place oven rack in the middle space of oven and preheat to 350 degrees. Butter and flour two 9-inch round cake pans and line with parchment paper. In a small bowl whisk egg whites, whole milk, and coconut flavoring until combined. Set aside.
From sunriver.com


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Top Asked Questions

What is the best way to make a coconut cake?
Cream of coconut, coconut milk, and fresh grated coconut combine for a winning recipe. The result is a cake that will wow your guests. 4of 12 View All 5of 12
How do you make flaked coconut frosting?
Sprinkle the flaked coconut evenly over the cake. For the frosting: Place the sugar and coconut water in a small saucepan. Bring to a boil over medium-high heat. Let boil for 2 minutes before you add it to the egg whites (see below). Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment.
How long do you cook coconut cake dough for?
Stir in coconut. Drop dough by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely. For the frosting, in a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly.
How do you make coconut milk cake mix with a mixer?
With the mixer on low speed, pour half the coconut milk into the butter and sugar mixture. Turn the mixer off and add half the dry ingredients. Mix on low speed until the dry ingredients are just incorporated, scraping down the sides of the bowl as needed. Repeat this process with the remaining coconut milk and dry ingredients.

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