Dessertscarlsbadcravings
Red Velvet Angel Food Cake with Coconut Cream Cheese Glaze
With Valentine’s Day coming up, its only right to share light, airy Red Velvet Angel Food Cake smothered with the most heavenly Coconut Cream Cheese Glaze you can’t even imagine. Because after all, cupid is an angel. And he wants you to be happy. This angel food cake, as in all angel food cakes has…
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 20 min🔥 Cook: 55 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- mixing bowl
- spatula
- knife
📝 Preparation Steps
1
Line the bottom of an ungreased 9.5/10-inch 16 cup capacity nonstick angel food cake pan with parchment paper (cutting out the center circle).**
2
Preheat oven to 350 degrees F.
3
Whisk together flour, cocoa powder and 3/4 cups sugar in a medium bowl. Set aside.
4
Add egg whites, salt, vanilla, cream of tartar, cinnamon and food coloring to the bowl of a stand or hand mixer. Beat on medium high speed until soft peaks form, about ⏱️ 5 minutes.
cream of tartar1 teaspooncinnamon1 teaspoon
5
Lower the speed to medium-low and gradually beat in 3/4 cups sugar (NOT the flour/sugar/cocoa mix) 2 tablespoons at a time.
6
Turn off mixer and sift about 1/4 of the sugar/flour/cocoa mixture over the egg whites (by holding a sieve over the mixing bowl) and gently fold it into the batter with a rubber spatula. Repeat with remaining mixture 1/4 at a time until its all incorporated.
7
Pour the batter into your ungreased tube pan, run a knife through the batter, smooth top and tap the pan a couple of times on the counter to release any air bubbles.
8
Bake at 350F 45 to ⏱️ 55 minutes or until the cake springs back when pressed. Remove the cake from the oven and invert the pan onto its legs. If the pan does not have legs, invert pan over the neck of a sturdy bottle (so the air can circulate and cool the cake). Cool inverted cake for ⏱️ 2-3 hours. When cake is completely cooled, gently run a knife along its edges to loosen.
9
While the cake is cooling, make the Coconut Cream Cheese Glaze. Scoop the coconut cream that has separated to the top of your coconut milk can (about 1/2 cup) into to the bowl of your hand or stand mixer. Reserve remaining coconut milk. Add remaining Coconut Cream Cheese Glaze Ingredients and beat until smooth. Taste and add additional powdered sugar if you like it more sweet, more lemon, if you like it more tart. Store in the refrigerator while cake cools and it will thicken. When ready to serve, mix in a little reserved coconut milk if you want thinner glaze.
Powdered sugar1 cup
10
To serve, either pour Coconut Cream Cheese Glaze over Cake, reserving some glaze to pour on individual servings or pour Coconut Cream Cheese Glaze directly onto individual servings. Garnish cake with fresh fruit and toasted coconut (optional).
toasted coconut
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