Coconut Cloud Cake

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

Ingredients

• 1 cup sifted cake flour
• 1 1/2 cups superfine sugar
• 14 large egg whites, room temperature (1 3/4 cups)
• 1 tablespoon warm water
• 1/2 teaspoon salt
• 1 1/2 teaspoons cream of tartar
• 2 teaspoons vanilla extract
• 3 large egg whites
• 1 1/4 cups sugar
• 5 tablespoons cold water
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 3 -4 cups flaked coconut

Recipe

• 1 preheat the oven to 350 degrees. with a fine sieve, sift together flour and 3/4 cups sugar four times.
• 2 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.
• 3 transfer to a large bowl. in six additions, sift dry ingredients over meringue, folding in quickly but gently.
• 4 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.
• 5 invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
• 6 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.
• 7 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.
• 8 carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
• 9 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.
• 10 gently place reserved layer on top and ice with remaining frosting. sprinkle with coconut and serve immediately.