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Coconut Cloud Cake

Coconut Cloud Cake
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The Coconut Cloud Cake is a light, fluffy, and moist dessert infused with tropical flavors from fresh coconut and coconut milk. Whipped egg whites create an airy texture, while the natural fats from coconut milk ensure perfect moisture. This versatile cake can be customized with fruits, nuts, or made gluten-free or vegan, making it an ideal treat for any occasion.

Ingredients

Scale

Cake Ingredients

  • 1 ½ cups all-purpose flour (sifted) or gluten-free flour blend for gluten-free option
  • 1 cup sugar
  • 4 large eggs (separated)
  • 1 cup coconut milk
  • 1 ½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ cup fresh shredded coconut
  • A pinch of salt

Optional Variations

  • ¼ cup finely chopped pineapple or mango (for fruit infusion)
  • 2 tablespoons toasted macadamia nuts or almonds (for nutty crunch)
  • 2 tablespoons melted dark chocolate or 1 tablespoon cocoa powder (for chocolate coconut)
  • Flax or chia seeds with water for vegan egg replacement
  • Coconut yogurt (to replace dairy in vegan version)

Instructions

  1. Prepare Your Ingredients: Separate the egg whites and yolks carefully. Have your coconut milk and vanilla extract ready. Preheat your oven to 350°F (175°C) and grease your cake pan with coconut oil or butter to prevent sticking.
  2. Whisk Dry Ingredients: Sift together all-purpose flour, baking powder, and salt into a bowl to remove lumps and aerate the mixture, which helps keep the cake light and fluffy.
  3. Beat Egg Whites to Soft Peaks: Using a clean, dry bowl, beat the egg whites until they form soft peaks—peaks that hold shape but slightly bend at the tips—for an airy base that makes the cake exceptionally light.
  4. Combine Egg Yolks, Sugar, and Coconut Milk: In a separate bowl, whisk together the egg yolks, sugar, and coconut milk until smooth and pale. Add vanilla extract to evenly distribute flavor throughout the batter.
  5. Incorporate Dry Ingredients: Gently fold the sifted flour mixture into the wet ingredients, being careful not to overmix—fold just until combined to preserve airiness.
  6. Fold in Egg Whites and Coconut Shreds: Slowly incorporate the beaten egg whites into the batter in small batches, then carefully fold in the fresh shredded coconut to keep the batter light and soft.
  7. Bake the Cake: Pour the batter into the prepared pan and bake for 30 to 35 minutes. The cake is done when the top is golden and a toothpick inserted comes out clean or with a few moist crumbs.
  8. Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to prevent sogginess and allow it to set perfectly before slicing and serving.

Notes

  • Use room temperature eggs for better volume when whipping.
  • Fold ingredients gently to avoid a dense or tough cake.
  • Fresh shredded coconut provides better texture and flavor than dried flakes.
  • Test your oven temperature with a thermometer for consistent baking.
  • Chill the cake before slicing for cleaner, prettier cuts.

Nutrition

Keywords: Coconut cake, light cake, fluffy dessert, tropical cake, gluten-free cake, dairy-free dessert, coconut milk cake

Find it online: https://elenaglam.com/coconut-cloud-cake/