Coconut Cloud Cake

1. Heat oven; sift cake flour and sugar:

   Preheat the oven to 350°F. With a fine sieve, sift together flour and 3/4 cups sugar four times.

2. Beat egg whites:

   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. Sift dry ingredients over meringue:

   Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.

   

4. Transfer batter to tube pan:

   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 over bottle to cool:

   Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.

   

   If your tube pan has feet, you can skip the inverting and simply cool the cake in the tube pan on a cooling rack.

6. Make 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.

   

   To check whether the sugar is fully dissolved, rub a bit of the egg white mixture between your fingers; if you feel any graininess, continue cooking and whisking.

7. Beat frosting and add vanilla:

   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. Release cake from pan; slice cake horizontally and cut channel in bottom half:

   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.

   

9. Spread icing over bottom layer:

   Spread icing into channel and over entire layer. Sprinkle with coconut.

   

10. Add top layer and spread with frosting:

    Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.

    

Storing Coconut Cloud Cake

Leftover coconut cloud cake can be stored, covered, at room temperature for up to one day. After that, the frosting will begin to deflate and disintegrate and the cake may become overly moist and soggy.

How to Use Up All The Egg Yolks Leftover From This Recipe?

After making this recipe, you’ll be left with a whopping seventeen egg yolks. To keep them from going to waste, consider putting them to use in the following ways:

Make an aioli or mayonnaise
Whip up a custard dessert like these chocolate pots de crème or this lemony custard pie
Try your hand at a classic Caesar dressing
Give our creamy carbonara a go
Make a batch of rich, custard-based ice cream