Coconut Cloud Loaf Cake
Coconut Cloud Loaf Cake
Ingredients
For the Yolk Batter
- 120 g all-purpose flour
- 60 ml vegetable oil
- 80 ml milk
- 4 egg yolks
For the Meringue
- 4 egg whites
- 80 g granulated sugar
- 1/2 teaspoon lemon juice
For the Topping
- 2 tablespoons coconut milk, or melted butter
- 2 tablespoons shredded coconut, finely ground, or white chocolate shavings
- 1 sheet parchment paper, for lining
- as needed water, for water bath
Instructions
- 1
Preheat your oven to 160°C (325°F). Line a standard loaf pan (approximately 20x10 cm) with parchment paper, allowing some overhang on the sides for easy removal. Prepare a larger baking pan for the water bath.
⏱️ 5 min•🌡️ 160
- 2
In a medium metal mixing bowl, combine the all-purpose flour and vegetable oil. Whisk vigorously until a thick, clumpy paste forms. This ensures the flour is fully coated in oil.
⏱️ 3 min
- 3
Pour the milk into the flour and oil mixture. Continue whisking until the mixture is smooth and liquid, with no lumps remaining.
⏱️ 2 min
- 4
Add the egg yolks to the smooth batter. Whisk thoroughly until the batter is uniformly yellow, smooth, and forms a ribbon when lifted with the whisk, indicating it's well emulsified.
⏱️ 5 min
- 5
In a separate clean, dry metal mixing bowl, combine the egg whites, granulated sugar, and lemon juice. Using an electric hand mixer, beat the mixture on medium-high speed until stiff, glossy peaks form. The meringue should hold its shape firmly when the beaters are lifted.
⏱️ 8 min
- 6
Gently pour the prepared yellow egg yolk batter into the bowl containing the meringue. Using a spatula, carefully fold the two batters together until they are fully combined. Be careful not to deflate the meringue, aiming for a smooth, pale yellow, thick, and pourable consistency.
⏱️ 5 min
- 7
Pour the combined batter into the prepared parchment-lined loaf pan. Smooth the top gently with a spatula.
⏱️ 2 min
- 8
Transfer the coconut milk (or melted butter) into a small piping bag or a Ziploc bag with a tiny corner snipped off. Pipe parallel lines across the top surface of the loaf batter, then pipe perpendicular lines to create a cross-hatch pattern.
⏱️ 3 min
- 9
Evenly sprinkle the finely ground shredded coconut (or white chocolate shavings) over the entire top surface of the batter.
⏱️ 1 min
- 10
Place the loaf pan inside the larger baking pan. Carefully pour hot water into the larger baking pan, around the loaf pan, until it reaches about halfway up the sides of the loaf pan. This creates a water bath (bain-marie).
⏱️ 2 min
- 11
Carefully transfer the entire pan assembly into the preheated oven. Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown on top and feel springy to the touch.
⏱️ 60 min•🌡️ 160
- 12
Once baked, carefully remove the loaf pan from the water bath and the oven. Let the cake cool in the pan for 10-15 minutes before using the parchment paper overhang to lift it out onto a wire cooling rack. Allow it to cool completely for at least 30 minutes before slicing and serving.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Cloud Loaf Cake
For the Yolk Batter
- 120 g all-purpose flour
- 60 ml vegetable oil
- 80 ml milk
- 4 egg yolks
For the Meringue
- 4 egg whites
- 80 g granulated sugar
- 1/2 teaspoon lemon juice
For the Topping
- 2 tablespoons coconut milk, or melted butter
- 2 tablespoons shredded coconut, finely ground, or white chocolate shavings
- 1 sheet parchment paper, for lining
- as needed water, for water bath
Instructions
- 1
Preheat your oven to 160°C (325°F). Line a standard loaf pan (approximately 20x10 cm) with parchment paper, allowing some overhang on the sides for easy removal. Prepare a larger baking pan for the water bath.
⏱️ 5 min•🌡️ 160 - 2
In a medium metal mixing bowl, combine the all-purpose flour and vegetable oil. Whisk vigorously until a thick, clumpy paste forms. This ensures the flour is fully coated in oil.
⏱️ 3 min - 3
Pour the milk into the flour and oil mixture. Continue whisking until the mixture is smooth and liquid, with no lumps remaining.
⏱️ 2 min - 4
Add the egg yolks to the smooth batter. Whisk thoroughly until the batter is uniformly yellow, smooth, and forms a ribbon when lifted with the whisk, indicating it's well emulsified.
⏱️ 5 min - 5
In a separate clean, dry metal mixing bowl, combine the egg whites, granulated sugar, and lemon juice. Using an electric hand mixer, beat the mixture on medium-high speed until stiff, glossy peaks form. The meringue should hold its shape firmly when the beaters are lifted.
⏱️ 8 min - 6
Gently pour the prepared yellow egg yolk batter into the bowl containing the meringue. Using a spatula, carefully fold the two batters together until they are fully combined. Be careful not to deflate the meringue, aiming for a smooth, pale yellow, thick, and pourable consistency.
⏱️ 5 min - 7
Pour the combined batter into the prepared parchment-lined loaf pan. Smooth the top gently with a spatula.
⏱️ 2 min - 8
Transfer the coconut milk (or melted butter) into a small piping bag or a Ziploc bag with a tiny corner snipped off. Pipe parallel lines across the top surface of the loaf batter, then pipe perpendicular lines to create a cross-hatch pattern.
⏱️ 3 min - 9
Evenly sprinkle the finely ground shredded coconut (or white chocolate shavings) over the entire top surface of the batter.
⏱️ 1 min - 10
Place the loaf pan inside the larger baking pan. Carefully pour hot water into the larger baking pan, around the loaf pan, until it reaches about halfway up the sides of the loaf pan. This creates a water bath (bain-marie).
⏱️ 2 min - 11
Carefully transfer the entire pan assembly into the preheated oven. Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown on top and feel springy to the touch.
⏱️ 60 min•🌡️ 160 - 12
Once baked, carefully remove the loaf pan from the water bath and the oven. Let the cake cool in the pan for 10-15 minutes before using the parchment paper overhang to lift it out onto a wire cooling rack. Allow it to cool completely for at least 30 minutes before slicing and serving.
⏱️ 30 min