Dessertscountryliving4.0
Coconut Angel Cake
Take this airy coconut angel food cake to any party or gathering for a delightful treat. It's not only deliciously sweet and fluffy, but it also looks elegant and is the perfect dessert to end any meal with.
👥 10 Servings⏱️ Prep & Cook: 2h👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- whisk
- oven
📝 Preparation Steps
1
Make cake: Preheat oven to 350°F. Coat three 8-inch round cake pans with nonstick cooking spray and line with parchment paper; coat parchment. Whisk together flour, sugar, baking powder, and salt in a bowl. Gently whisk together egg whites and 1/2 cup coconut milk until frothy in a second bowl.
Cooking spraylarge egg whites5
2
Beat butter with an electric mixer on medium speed until smooth, 1 to ⏱️ 2 minutes. Gradually beat in remaining 1 cup coconut milk a little at a time, beating until light and fluffy, 2 to ⏱️ 3 minutes. Decrease mixer to low and add flour mixture and egg white mixture in three additions, beginning and ending with flour mixture, just until incorporated.
3
Transfer batter to prepared pans, dividing evenly (about 2 cups each). Bake until a toothpick inserted into centers comes out clean, 25 to ⏱️ 28 minutes. Cool in pans on wire racks, ⏱️ 10 minutes. Turn out onto wire racks to cool completely.
4
Make frosting and decorate: Whisk cream cheese and sugar with an electric mixer on medium speed until smooth, 2 to ⏱️ 4 minutes. Gradually add 1 cup cream until incorporated. Beat until stiff peaks form, 1 to ⏱️ 2 minutes.
cream cheese, at room temperature1 (8-ounce) package
5
Place one cake layer on a cake stand or plate. Top with half of frosting. Repeat one more time, then top with remaining layer.
6
Just before serving, whisk remaining 1 cup cream with an electric mixer on medium speed until stiff peaks form, 1 to ⏱️ 2 minutes. Frost top and sides of cake with whipped cream, then cover with toasted coconut.
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