Coconut Mango Cloud Cake (Gluten-Free, Flour-Free)

Steps

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1. 1
   Separate the egg whites from the yolks. Place the egg whites in a large bowl and set the yolks aside in another bowl.
   ▶ ≈0:30
2. 2
   Whisk the egg whites with an electric mixer, adding sugar gradually. Beat until stiff peaks form.
   ▶ ≈0:36
3. 3
   Fold the cornstarch into the whipped egg whites, mixing gently and carefully as it can be volatile.
   ▶ ≈0:42
4. 4
   Zest the lime and add to the egg yolks.
   ▶ ≈0:48
5. 5
   Add the Greek yogurt to the yolk mixture and stir until well combined.
   ▶ ≈1:00
6. 6
   Mix the shredded coconut into the yolk and yogurt mixture.
   ▶ ≈1:06
7. 7
   Gently fold the whipped egg whites into the coconut mixture, being careful to preserve the airiness for the cloud-like texture.
   ▶ ≈1:12
8. 8
   Pour the batter into a prepared baking pan (oiled or lined with parchment paper) and spread evenly.
   ▶ ≈1:24
9. 9
   Peel the ripe mango and cut into thin slices, then arrange on top of the batter.
   ▶ ≈1:36
10. 10
    Sprinkle about 1 tablespoon of brown sugar (or more) over the top for caramelization during baking.
    ▶ ≈1:48
11. 11
    Bake in a preheated 180°C (360°F) oven for approximately 40 minutes until the cake is golden and cooked through.
    ▶ ≈1:54
12. 12
    Remove from the oven and let cool completely. You may garnish the top with additional shredded coconut if desired.
    ▶ ≈2:00