Secrets to Raspberry-Coconut Cloud Cake

Since store-bought angel food cake is pretty good, we wanted use it to make an attractive (and easy) dessert that looked and tasted as though we had spent hours in the kitchen.

But we were after more than just a slice of cake topped with some fresh berries and whipped cream. What if we found a new way to incorporate the fruit into the cake, other than simply lining it with them? We developed an elegant dessert that allowed us to include a generous layer of quick homemade raspberry mousse without harming the baked good’s delicate structure. The key was to think inside out: cutting a 1-inch layer off the top of the cake and then hollowing out the center of the cake to make a tunnel. After that, it’s simply a matter of spooning the mousse inside (making a raspberry-mousse tunnel of love), replacing the top layer, and decorating the cake with a snowy blanket of whipped-cream frosting and coconut.

Assembling a Cloud Cake

1. Use a serrated knife to cut a 1-inch layer from the top of the cake.

2. Using a fork, scrape out the middle of the cake, leaving a ½-inch border on the sides and bottom.

3. Spoon the raspberry–whipped cream mixture into the hollowed-out cake and smooth the top. Return the top layer to the cake and transfer the cake to a serving platter.

4. Frost the top and sides of the cake with the reserved whipped cream mixture, press the coconut into the frosting, and chill the cake for 2 hours. Before serving, place some of the berries in the center of the cake and arrange the others around the sides.