Coconut Cloud Cake Recipes

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 CLOUD CAKE

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.

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:

• 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 CLOUD POKE CAKE

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.

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 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.

NORMA'S (COCONUT CLOUDS) CAKE MIX COOKIES

Steps:

• 1. Preheat your oven to 350
• 2. Reserve 1 1/3 cup coconut in a bowl and set aside.
• 3. Combine cake mix, egg, oil, water and almond extract in a large mixing bowl.
• 4. Beat at low speed until blended.
• 5. Stir in remaining 1 1/3 cup coconut and mix well.
• 6. From a rounded teaspoonful of dough: make into a i inch ball and roll them in reserved coconut. Or use a 1 inch spring operated cookie scoop. These are available at most kitchen shops.
• 7. Roll to cover lightly amd place on a ungreased baking sheet about 2 inches apart.
• 8. Place in oven and bake for 10 to 12 minutes or until cookies are lightly golden brown.
• 9. Remove from oven and cool for one minute on baking sheet before removing them to cooling rack.
• 10. Cool completely and store in an airtight container.

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.