Coconut Angel Food Cake with Berries

Light as air angel food cake scented with coconut and topped with fresh berries. It’s a perfect summer dessert!

Since angel food cake is naturally fat-free, it’s okay that I’ve eaten almost half of this cake in a single day, right?

I just couldn’t help myself. This cake turned out every bit as lovely and delicious as I’d imagined. I’ve had a growing collection of egg white in my fridge that finally needed to be dealt with and a morning free for some impromptu baking, and an angel food cake was calling my name.

To set it apart from my  classic angel food cake and cupcakes, I decided to flavor this one with coconut. A topping of coconut whipped cream, flaked coconut and summer berries finished off the ensemble quite nicely, if I do say so myself.

This beauty is worthy of any summer party or barbecue and would even be perfect for a certain red, white and blue holiday coming up this weekend. It’s a crowd pleaser for sure! Though if you choose to instead hog it all to yourself like someone I know (ahem, me), I can’t say that I blame you.

Coconut Angel Food Cake with Berries

Servings: 14 servings

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 15 minutes mins

1 hour hr

Total Time: 2 hours hrs 30 minutes mins

Light and airy angel food cake flavored with coconut, and topped with whipped cream, coconut and fresh berries.

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Ingredients

 

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For the cake:

• ▢ 1 cup cake flour (113 grams)
• ▢ 1 ⅔ cup granulated sugar (333 grams)
• ▢ 1 ¾ cup egg whites , from about 13 eggs
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon cream of tartar
• ▢ ½ teaspoon coconut extract or flavoring

For serving:

• ▢ 1 cup heavy whipping cream (250 ml)
• ▢ ¼ cup granulated sugar (50 grams)
• ▢ 1 teaspoon coconut extract or flavoring
• ▢ ½ cup sweetened flake coconut
• ▢ Fresh berries

Instructions

 

To make the cake:

• Preheat oven to 300°F.
• Sift the flour 3 times, then add ⅔ cup of the sugar and sift 1 more time.
• Beat the eggs until frothy. Add the salt and cream of tartar and beat till they just begin to form soft peaks. Add the remaining sugar 2 tablespoons at a time and beat until they hold soft peaks. Beat in the vanilla.
• Sift the flour mixture over the whipped egg whites in 4 additions, folding in each addition by hand until just incorporated.
• Spoon into an ungreased 10 x 4 inch tube pan. Rap on a hard surface a few times to release any bubbles. Bake until spongy to the touch and a toothpick inserted into the center comes out clean, about 1 ¼ hours.
• If the pan has feet, invert it onto a flat surface. Otherwise, invert over the neck of a bottle. Let cool completely, about 2 hours. Use a thin knife to cut around the edges and release the cake.

To serve the cake:

• Whip the heavy cream until it starts to thicken. While continuing to beat, add the sugar slowly, followed by the coconut extract. Beat to soft peaks.
• Serve slices of the cake with whipped cream, coconut flakes and fresh berries.

Notes

Note: the cake can be made one day ahead. Let sit at room temperature, uncovered, until ready to serve.

Recipe adapted from my traditional angel food cake.

Calories: 228kcal, Carbohydrates: 36g, Protein: 5g, Fat: 7g, Saturated Fat: 5g, Cholesterol: 23mg, Sodium: 149mg, Potassium: 118mg, Fiber: 1g, Sugar: 29g, Vitamin A: 250IU, Vitamin C: 1mg, Calcium: 15mg, Iron: 1mg

Cuisine: American

Course: Dessert

Author: Annalise Sandberg

Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.