Coconut Angel Clouds Recipes

COCONUT ANGEL SQUARES

Steps:

• Place cake cubes in a greased 13-in. x 9-in. dish. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes (mixture will be thick). Add ice cream and 3/4 cup coconut; beat on low just until combined. , Spoon over cake cubes. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and chill for at least 1 hour. Refrigerate leftovers.

COCONUT CLOUDS

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.

COCONUT SNOW CLOUDS

Steps:

• Preheat the oven to 325 degrees F. Place a sheet of parchment paper on a rimless baking sheet. Draw four 5-inch circles in pencil on the sheet. This will be your guide for forming the meringues.
• Place the egg whites in a large bowl and whisk on high speed with a handheld electric mixer until soft peaks form. Gradually beat in the sugar, scrape down sides of the bowl, and beat until thickened and the sugar has dissolved, 8 minutes.
• Place the cornstarch, vinegar and salt in a small bowl and mix to combine. Add the cornstarch mixture to the meringue and continue beating for 2 minutes. Fold in the coconut. The mixture should be very stiff. Spoon the meringue into each of the circles on the parchment paper, about 2 inches high, and smooth the tops as flat as you can get them.
• Bake the circles until the tops are dry to the touch and barely golden brown at the edges, about 20 minutes. Remove from the oven and allow to cool completely before assembling, about 20 minutes.
• For the rum coconut cream: Beat the cream in a large bowl with a handheld electric mixer until soft peaks form. Add the sugar and continue beating until it holds stiff peaks.
• Open the can of chilled coconut and scoop the white solid coconut fat out into a separate large bowl, leaving the clear coconut water in the can; set the coconut water aside. Add the rum and vanilla scrapings to the bowl with the coconut fat and whip until smooth and stiff. Add coconut water 1 tablespoon at a time until you get a smooth texture.
• Fold the whipped cream and coconut cream together with a rubber spatula. Whip the two again for 1 minute if it needs to be stiffer.
• No more than an hour before serving, assemble the cakes: Place 2 meringue circle on a cake stand, platter or 2 plates. Spoon 1/3 cup of the coconut cream over each the meringue. Sprinkle with toasted coconut flakes. Top each with the remaining meringue circles and coconut cream, spreading the coconut cream over the sides of the cakes. Sprinkle all over with toasted coconut flakes. Serve immediately or keep well chilled for up to an hour.

MERINGUE COOKIES OR CLOUD COOKIES

Steps:

• Beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla.
• Gradually add sugar, beat until stiff. (Don't over beat though or they get 'tough'!) Fold in chocolate chips and nuts.
• Drop by teaspoonful on a cookie sheet covered with parchment paper. Bake until dry at 300 degrees, about 20-25 minutes (sometimes this takes 35-45 minutes).
• Note: you can also add 2 Tbls of cocoa to make Chocolate Clouds.

COCONUT CLOUDS

Steps:

• Preheat oven to 350 degrees.
• Reserve 1 1/3 cup coconut in a bowl and set aside.
• Combine cake mix, egg, oil, eater and almond extract.
• Beat at low speed until well mixed.
• Stir in remaining 1 1/3 cup coconut.
• Drop by rounded teaspoons into reserved coconut and roll the cookie.
• Place on a ungreased baking sheet.
• Bake at 35o degrees for 10-12 minutes or until light golden brown.
• Cool in pan 1 minute and then transfer to cooling racks.

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.