COCONUT SNOW CLOUDS

Coconut Snow Clouds image

Cloud cake is the perfect name for this lighter than air recipe. It tastes as though it needs a weight attached to the plate to keep it from floating off the table. Unlike a pavlova, this layered dessert is made with a soft, spongey meringue and layered like a small cake with rum-spiked whipped cream. Flakes of barely toasted coconut give it a snowball effect. I love it served with fresh fruit as well. But served simply by itself, it's a lovely and unexpected way to end a dinner.

Provided by Claire Thomas : Food Network

Categories dessert

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 large egg whites, at room temperature
1 1/2 cups superfine sugar
1 tablespoon cornstarch
1 tablespoon white vinegar
1/4 teaspoon kosher salt
1 cup sweetened coconut flakes
1 1/2 cups heavy cream
2 tablespoons granulated sugar
One 13.5-ounce can full-fat coconut milk, refrigerated overnight or longer (do not shake the can)
2 tablespoons dark rum
1 vanilla bean, scraped, or 1 teaspoon pure vanilla extract
Toasted coconut flakes, for garnish (see Cook's Note)

Steps:

Preheat the oven to 325 degrees F. Place a sheet of parchment paper on a rimless baking sheet. Draw four 5-inch circles in pencil on the sheet. This will be your guide for forming the meringues.
Place the egg whites in a large bowl and whisk on high speed with a handheld electric mixer until soft peaks form. Gradually beat in the sugar, scrape down sides of the bowl, and beat until thickened and the sugar has dissolved, 8 minutes.
Place the cornstarch, vinegar and salt in a small bowl and mix to combine. Add the cornstarch mixture to the meringue and continue beating for 2 minutes. Fold in the coconut. The mixture should be very stiff. Spoon the meringue into each of the circles on the parchment paper, about 2 inches high, and smooth the tops as flat as you can get them.
Bake the circles until the tops are dry to the touch and barely golden brown at the edges, about 20 minutes. Remove from the oven and allow to cool completely before assembling, about 20 minutes.
For the rum coconut cream: Beat the cream in a large bowl with a handheld electric mixer until soft peaks form. Add the sugar and continue beating until it holds stiff peaks.
Open the can of chilled coconut and scoop the white solid coconut fat out into a separate large bowl, leaving the clear coconut water in the can; set the coconut water aside. Add the rum and vanilla scrapings to the bowl with the coconut fat and whip until smooth and stiff. Add coconut water 1 tablespoon at a time until you get a smooth texture.
Fold the whipped cream and coconut cream together with a rubber spatula. Whip the two again for 1 minute if it needs to be stiffer.
No more than an hour before serving, assemble the cakes: Place 2 meringue circle on a cake stand, platter or 2 plates. Spoon 1/3 cup of the coconut cream over each the meringue. Sprinkle with toasted coconut flakes. Top each with the remaining meringue circles and coconut cream, spreading the coconut cream over the sides of the cakes. Sprinkle all over with toasted coconut flakes. Serve immediately or keep well chilled for up to an hour.