Coconut Cloud Cake with Angel Feather Icing
A heavenly dessert that is perfect for special occasions, this Coconut Cloud Cake is a light, fluffy, and flavorful treat that is sure to wow your guests. Whether baked as a sheet cake for a large gathering or as a layered cake for an intimate celebration, this cake is a must-try. The rich texture of the cake pairs perfectly with the delicate and airy Angel Feather Icing, creating an unforgettable dessert experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Margarine | 3/4 cup |
| Shortening | 1 1/2 cups |
| Granulated Sugar | 3 cups |
| All-Purpose Flour | 1 cup |
| Baking Powder | 3 teaspoons |
| Salt | 4 1/2 teaspoons |
| Milk | 3/4 cup |
| Vanilla Extract | 1 teaspoon |
| Shredded Coconut | 2 cups |
| Granulated Sugar (for icing) | 1 cup |
| Corn Syrup | 1 tablespoon |
| Water | 1/4 cup |
| Cream of Tartar | 1/4 teaspoon |
| Salt (for icing) | 1/4 teaspoon |
| Vanilla Extract (for icing) | 1 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 5528.4 kcal |
| Total Fat | 195.8 g |
| Saturated Fat | 124.6 g |
| Cholesterol | 1000.8 mg |
| Sodium | 5566.6 mg |
| Total Carbohydrates | 882 g |
| Fiber | 13.3 g |
| Sugars | 512.5 g |
| Protein | 76.7 g |
Instructions
For the Cake:
-
Prepare the Butter and Sugar Mixture
Start by creaming together the margarine and shortening until the mixture is smooth. Add the granulated sugar, followed by the beaten egg yolks and egg white. Beat the mixture until it is light, fluffy, and well combined. -
-
Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Add the shredded coconut (reserving 1 cup for later) to the dry mixture. -
Alternate Dry Ingredients and Milk
Slowly mix the dry ingredients into the butter mixture, alternating with the milk. Add the vanilla extract and continue mixing until the batter is smooth and well-combined. -
Prepare the Pan
Grease a 9″ x 13″ baking pan if making a sheet cake, or grease two 8″ round cake pans for a layered version. Pour the batter evenly into the prepared pans. -
Bake the Cake
Preheat your oven to 350°F (175°C). Place the pan(s) in the oven and bake the cake for 30 minutes if using round cake pans, or 45 minutes if baking in a sheet pan. Be sure to test the cake with a toothpick inserted into the center—when it comes out clean, the cake is done. -
Cool the Cake
Once baked, allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Be sure to remove the cake from the pans carefully to prevent any damage.
For the Angel Feather Icing:
-
Prepare the Icing Ingredients
Place all the ingredients for the icing, except for the vanilla extract, into the top of a double boiler. Add fast-boiling water to the bottom section of the double boiler. -
Beat the Mixture
Begin beating the icing mixture immediately using a rotary beater or electric mixer. Beat until the mixture forms stiff peaks that stand up when lifted. -
Add Vanilla and Continue Beating
Once stiff peaks have formed, remove the icing from the heat. Add the vanilla extract and continue beating until the icing thickens to the point where it is easily spreadable. -
Frost the Cake
Once the cake has fully cooled, generously frost the top and sides with the Angel Feather Icing. The light, fluffy texture of the icing will complement the coconut-flavored cake beautifully.
Serving Suggestions
This Coconut Cloud Cake with Angel Feather Icing is perfect for special occasions such as birthdays, holidays, or any celebration that calls for a luxurious, crowd-pleasing dessert. Serve it on its own or with fresh fruit for an extra touch of color and flavor. For a stunning presentation, garnish the cake with additional shredded coconut or a light dusting of powdered sugar.
Tips for Success
- Baking Time: Keep an eye on the cake as baking times may vary slightly depending on your oven. Test the cake with a toothpick inserted in the center—if it comes out clean, it’s ready to come out of the oven.
- Icing Consistency: If your icing becomes too thick while beating, you can add a few drops of water to adjust its consistency. The icing should be thick enough to hold its shape but still soft enough to spread easily.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake (without the icing) for up to 2 months. Just be sure to let it cool completely before wrapping it tightly in plastic wrap and aluminum foil.
Final Thoughts
This Coconut Cloud Cake with Angel Feather Icing is an indulgent treat that embodies everything you love about classic desserts—light, fluffy, and with just the right amount of sweetness. With its melt-in-your-mouth texture and subtle coconut flavor, it’s sure to become a favorite in your recipe collection. Whether you opt for the sheet cake or layered version, this cake is guaranteed to impress your guests and create lasting memories. Enjoy every bite of this heavenly dessert, made with love, for your special occasion!
