Coconut Cloud Cake
Coconut Cloud Cake is a light, fluffy, and tropical dessert that combines delicate coconut sweetness with an airy texture that melts in your mouth. Easy to prepare and naturally gluten-free, this cake is perfect for celebrations or everyday indulgence, offering a refreshing and elegant treat with versatile flavor options.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 1 cup shredded coconut (preferably fresh or high-quality)
- 4 large egg whites (at room temperature)
- 3/4 cup sugar
- 3/4 cup coconut milk
- 1 cup almond flour
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Ingredients: Gather all ingredients and preheat your oven to 325°F (163°C). Separate the egg whites carefully, ensuring no yolk contaminates them to maximize volume when whipped.
- Whip the Egg Whites: Using a clean bowl and beaters, whip the egg whites on medium speed until they begin to foam. Gradually add sugar while continuing to whip until stiff peaks form, creating a cloud-like meringue texture.
- Combine Dry Ingredients: In another bowl, mix the shredded coconut, almond flour, and a pinch of salt. This mixture adds flavor and texture to the cake base.
- Fold Wet and Dry Components: Gently fold the whipped egg whites into the dry ingredient mixture along with the coconut milk and vanilla extract. Use light motions to keep the batter airy and fluffy without deflating the meringue.
- Bake the Cake: Pour the batter into a greased or parchment-lined cake pan. Bake at 325°F (163°C) for 40-45 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely, ideally upside down to maintain height and fluffiness. Slice and enjoy as is or garnish with toasted coconut flakes, whipped cream, or powdered sugar.
Notes
- Use eggs at room temperature for easier whipping and better volume.
- Fold batter gently to retain the lightness and prevent deflating the meringue.
- Use fresh or high-quality shredded coconut for best flavor.
- Allow the cake to cool upside down if possible to preserve fluffiness.
- Check doneness with a toothpick to avoid under- or overbaking.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 210
- Sugar: 15g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Coconut cake, gluten-free dessert, tropical cake, airy cake, meringue cake, dairy-free option, almond flour cake
Find it online: https://sophiemelody.com/coconut-cloud-cake/
