Coconut Cloud Cake With Angel Feather Icing Recipes

COCONUT CLOUD CAKE

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 CLOUD CAKE

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 CAKE WITH ANGEL FEATHER ICING

Steps:

• Cream the butter, add the sugar and beaten egg yolks and egg white; continue beating until fluffy.
• Sift the flour with the baking powder and salt, mix with 1 cup coconut and add alternately with the milk and flavourings to the butter mixture.
• When smooth pour into a greased 9" x 13" pan or into two greased 8" round cake pans and bake in a preheated 350 degree F oven- the flat pan for about 45 minutes, the layers about 30 minutes, but test both and don't overbake.
• The cake is done when a toothpick inserted in the center comes out clean.
• Cool; remove from pan and frost with Angel Feather Icing.
• Icing: Put everything but the vanilla into the top of a double boiler with fast-boiling water below.
• Start beating immediately with a rotary beater or electric mixer until the mixture stands in stiff peaks.
• Remove from heat, add vanilla and keep on beating until it is thick enough to spread easily.

COCONUT CLOUD CAKE

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.

BUTTERCREAM-COCONUT CAKE ICING

Steps:

• Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
• Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.
• Stir enough milk into butter mixture to achieve desired consistency for icing.
• Fold half the coconut into the icing; spread icing over cake.
• Sprinkle remaining coconut and pecans over icing.

HEAVENLY CLOUD CAKES

Steps:

• In a mixing bowl, beat eggs until they are thick and lemony colored.
• Gradually stir in sour cream until well blended.
• In another bowl, sift the flour, baking powder, and salt.
• Gradually add the dry ingredients to the liquid ingredients; stir well after each addition.
• Heat a griddle or large skillet over medium heat until a drop of water sizzles.
• Coat with a thin film of oil or spray with non-stick cooking spray.
• Pour 1/4 cup batter onto griddle; lower heat to medium-low.
• Cook until tops of pancake are covered with little bubbles; flip pancake and cook until bottom is golden brown.
• Repeat with the remainder of the batter.
• Serve with your favorite topping.

COCONUT ANGEL FOOD CAKE

Steps:

• 1. Onto a sheet of wax paper, sift the flour 3 times.
• 2. In a large bowl with an electric mixer, beat the egg whites with the salt until they are frothy.
• 3. Add the cream of tartar and beat to soft peaks. Beat in 1/2 cup sugar, a little at a time.
• 4. Add the vanilla and almond extract, and beat the whites to stiff peaks.
• 5. Fold in the remaining 1/2 cup sugar, a little at a time.
• 6. Sift the flour over the whites in 4 batches, folding it in gently after each sifting.
• 7. Fold in the coconut.
• 8. Spoon batter into a 9-inch tube pan, 3 1/2-inches deep.
• 9. Bake in the middle of a preheated 275 oven for 1 1/2 hours.
• 10. Hang the cake in the pan, upside down, on the neck of a bottle and let it cool for 90-120 minutes or until cooled completely.
• 11. Release the cake with a sharp knife, turn it out on a rack and invert it onto a cake plate.
• 12. In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn syrup and a pinch of salt.
• 13. Set the bowl over simmering water, and cook, whisking, until it registers 140 on a candy thermometer.
• 14. Remove pan from heat and whisk the mixture over the hot water for 3 minutes.
• 15. Remove the bowl from the water and, with an electric mixer, beat the frosting at high speed for 7-10 minutes or until it is cool and holds stiff peaks.
• 16. Spread top and sides of the cake with the frosting and coat the outside with the toasted coconut.

COCONUT CLOUD CAKE

Steps:

• 1. CAKE DIRECTIONS: Preheat oven to 350 degrees. Grease and flour a 9 x 13 pan, or spray with baking spray. (This could also be made into cupcakes or 2 8" layers.)
• 2. In a large mixing bowl, combine cake flour, sugar, baking powder, and salt. Mix on low speed to combine.
• 3. Gradually beat in softened butter and mix until crumbly. Beat in egg whites, one at a time. Beat in whole egg.
• 4. In a separate small bowl, whisk heavy cream and extracts together.
• 5. Slowly stir this mixture into the cake batter, beating the mixture until fluffy, about 3 minutes (depending on the speed of your mixer).
• 6. Pour batter into pan. I always "burp" my cakes by bouncing them on the countertops to release any bubbles, making the cake denser without a lot of holes.
• 7. Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
• 8. As soon as the cake comes out of the oven, poke holes throughout the cake with a fork.
• 9. Pour cream of coconut over the top, letting it absorb into the cake. Cool thoroughly before frosting.
• 10. FROSTING: Note: Cold mixing bowl and utensils work best when making the icing. In a large mixing bowl, mix cream cheese, sugar, vanilla extract, and coconut extract together. Mix on medium speed until smooth, with no lumps.
• 11. Slowly add the heavy whipping cream.
• 12. Beat on high until the cream forms stiff peaks (about 3 to 5 minutes). Scrape sides and bottom of the bowl several times while mixing.
• 13. Spread whipped icing over cake and top with coconut. Store in a tightly covered pan in the refrigerator.

COCONUT ANGEL FOOD CAKE

Steps:

• Cake:
• Heat oven to 325°F. Beat egg whites and salt in a bowl with an electric mixer on medium until frothy, about 2 minutes. Add cream of tartar. Beat until soft peaks form, about 5 minutes. Increase speed to high. Add 1/2 cup sugar, 1 tablespoon at a time, until whites form soft, glossy peaks. Beat in vanilla and lemon juice. In another bowl, mix remaining 1/2 cup sugar with flour. Sift 1/2 sugar-flour mixture over egg whites; gently but thoroughly fold into batter using a large spatula. Repeat twice with remaining sugar-flour mixture. Fold in dry coconut in 2 batches. Scrape batter into an ungreased 10-inch angel food tube pan with a removable bottom. Smooth top into even layer. Bake 35 minutes or until top is lightly browned and cake springs back when you press it. Turn pan upside down and rest on the neck of a glass bottle to cool. Run a knife against insides of pan to loosen cake; remove pan. Loosen cake from bottom of pan; invert onto a plate. Cover with plastic wrap. Store at room temperature or in the refrigerator.
• Sauce:
• Boil all ingredients in a medium saucepan 1 minute, until lightly thickened. Let cool. Cover; refrigerate 1 hour. Before serving, sprinkle top of cake with coconut shavings. Serve slices with 3 tablespoons sauce.

COCONUT ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees, with rack in the lower third of oven. Sift together flour and 3/4 cup sugar 4 times.
• Beat egg whites and warm water with a mixer on low speed until foamy, about 3 minutes. Add cream of tartar, vanilla, salt, and coconut extract. Raise speed to medium, and beat until soft peaks form, about 3 minutes. With machine running, add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy, but not dry, about 2 minutes.
• Working in 3 batches, sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites.
• Slowly pour batter into a 10-inch angel food cake pan. Gently run a knife through center of batter to release any air bubbles, and smooth using an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
• Invert pan onto a wire rack. Let cake cool in pan, about 1 hour. Carefully run a knife around sides of cake to loosen, and turn out onto a large plate or cake stand.
• Pour coconut glaze onto cake, and spread evenly using an offset spatula to cover completely. Gently press coconut onto cake. Let stand until set, about 1 hour. Garnish with lollipops.