When you first set eyes on this Coconut Cloud Layer Cake you can’t help but want to reach for it and grab a slice! It is light, fluffy and full of the flavours of coconut inside the cake itself as well as the frosting. When you cut a slice of cake you will see layers of cake, meringue, lemon curd, macaroons and Dulce de Leche.
This cake is certainly not for the faint hearted, and does take a little time and effort to make. However, the rewards far outweigh any time spent making this cake.
Carina calls this her Coconut Cloud Layer Cake. This is what Carina says “Every bite has a different flavour all with the coconut underlying. There’s lemon, meringue, the coconut layer, the caramel with coconut, and the consistency and flavour of the “cake” layer was really amazing, just like eating clouds!”
Recipe by Carina Duclos
Prep Time: 3 Hours
Cook Time: 1 hour 40 minutes (total)
Yield: 8 – 10 Persons
You will need: two 9 inch (23 cm) layer cake pans
Overview : The cake is made up of the following, in this order, starting at the bottom:
Items 2, 3, 5 and 6 can be made ahead by up to 3 – 5 days if you wish.
1. Coconut cake
2. Lemon curd (half amount)
3. Macaroon (half amount)
4. Lemon curd (half amount)
5. Meringue (half amount)
6. Dulce de Leche & coconut
7. Coconut cake
1. For the coconut cake
2 ¼ cups / 280 g Flour
2 Tsp baking Powder
½ Tsp Salt
¾ cup / 185 g unsalted butter (room temperature)
1 ½ cups / 375 g Sugar
3 large eggs, separated
1 Tsp vanilla Extract
1 cup/ 8 fl oz / 250 ml canned coconut milk
1 cup / 125 g loosely packed sweetened coconut (desiccated coconut)
2. The Lemon Curd
1 Cup of lemon curd
3. Macaroon layer
1/2 can of sweet condensed milk
2 1/2 cups of coconut
1 tsp vanilla
4. Meringue Layer
4 Egg Whites
250 g or 1 1/4 cups regular sugar
5. Dulce de Leche & Coconut
1 cup Dulce De Leche
1 cup of coconut
6. The Frosting
2 large egg whites
¾ cup / 185 g sugar
1 Tablespoon corn syrup
1/8 Tsp cream of Tartar
2 tablespoons water
Juice of ½ lemon strained
½ tsp vanilla extract
2 cups / 8oz/ 250g loosely packed sweetened coconut (desiccated)
Make the Coconut Cakes.
1. Pre heat oven to 350F / 180C / Gas 4
2. Grease two 9 inch (23 cm) round cake pans and line the bottom with circles of parchment paper. Butter the paper and dust the entire inside of the cake pan with flour
3. Sift together flour, baking powder & salt and set aside.
4. In a mixer, combine butter and sugar until mixture is light & fluffy, this will take about 5 minutes). Beat in the egg yolks and vanilla.
5. Using a spatula, gently fold in 1/3 of the dry ingredients until fully combined
6. Fold in ½ of the coconut milk, then fold in another 1/3 of the flour mix, followed by the other ½ of the coconut milk. Add the rest of the flour and gently fold in, incorporating as much air as possibly. Do not stir or beat the flour in. Fold until all the mix is combined.
7. Using the whipping attachment, whisk the egg whites until medium peaks form. The whites should fall over gently when you lift the whisk.
8. Gently fold the egg whites into the cake batter and then fold in the coconut.
9. Pour the batter into the two pans, dividing the mixture evenly. Bake for 20 -25 minutes until cooked.
10. Place the pans on a cooling rack and leave for 3 minutes, then remove the pans and parchment and leave to cool. Cover the cakes with a damp tea towel so the cakes do not dry out as they cool.
1.Switch oven on to 110C, 225 F, 1/4 G
2. Separate the egg whites and add them to the mixing bowl.
Make sure your mixing bowl is free from any grease & very clean. If you are not sure, wipe some lemon juice on the inside of the bowl. If the bowl is greasy, the egg whites will not foam well.
3. Whisk on high speed until the whites are frothy as in the photo and stiff, so it doesn’t fall back into the bowl.
4. Add the sugar and whisk again on high speed for 1 more minute.
5. Once you have added the sugar and whisk again, you will notice the egg whites take on a glossy shiny look. This is when it is ready.
6. Use the same size bake pan you used to make the cake and line with parchment, then place half of the meringue mixture in the pan. With the other half, use 2 big spoons, scoop out amounts and place on a cookie tray on top of parchment / grease proof paper. This half of the meringue will be used to decorate on top of the frosting at the end.
7. Place in the oven for 1 hour. When ready, allow to cool and then store in an air tight container if making ahead of the cake. They will keep perfectly good for 1 – 2 weeks.
1. Preheat oven to 350 for 10 minutes
2. Combine all the ingredients well then transfer half of the mixture into a lined 9 inch round pan. Place spoonfulls of the remaining mixture on a lined baking tray and bake for 10 minutes.
Make the frosting:
1. Combine the sugar, egg whites, corn syrup, cream of tartar, water, lemon juice in a large mixing bowl. Gently whisk to mix. Set aside.
2. Choose a saucepan and sit a heat proof bowl on top. Fill the pan halfway up with water (be sure the water is not so high it is touching the bottom of the bowl) and bring to a simmer. In the bowl, add the egg whites & sugar and stir gently with a whisk until the mixture is warm and the sugar has dissolved. Remove from the heat and whisk at a high speed until stiff and glossy. (About 7 minutes). Once stiff, fold in the vanilla and ½ of the coconut.
Assemble the cake.
Just before assembling the cake, have all your layers ready.
For the Dulce de leche layer – combine ingredients in a bowl and mix well. Set aside.
1. Put a cooled cake layer, cut side facing up on a plate. Using a spatula evenly spread half the lemon curd on top of the cake.
2. Place the round macaroon on top of the lemon curd and spread the remaining half of the lemon curd on top of the macaroon.
3. Place the round meringue on top of the lemon curd.
4. Spread the Dulce de leche mixture over the meringue layer.
5. Place the second cake on top.
6. Using a spatula, frost the sides and top of the cake with the frosting and add the remaining macaroon and meringue pieces to the top and around the base if you wish. You can break them into smaller pieces, and decorate to your liking. Sprinkle with a coating of coconut and enjoy!
- 2 ¼ cups / 280 g Flour
- 2 Tsp baking Powder
- ½ Tsp Salt
- ¾ cup / 185 g unsalted butter room temperature
- 1 ½ cups / 375 g Sugar
- 3 large eggs separated
- 1 Tsp vanilla Extract
- 1 cup / 8 fl oz / 250 ml canned coconut milk
- 1 cup / 125 g loosely packed sweetened coconut desiccated coconut
- 1 Cup of lemon curd
- 1/2 can of sweet condensed milk
- 2 1/2 cups of coconut
- 1 tsp vanilla
- 4 Egg Whites
- 250 g or 1 1/4 cups regular sugar
- 1 cup Dulce De Leche
- 1 cup of coconut
- 2 large egg whites
- ¾ cup / 185 g sugar
- 1 Tablespoon corn syrup
- 1/8 Tsp cream of Tartar
- 2 tablespoons water
- Juice of ½ lemon strained
- ½ tsp vanilla extract
- 2 cups / 8oz/ 250g loosely packed sweetened coconut desiccated