Coconut Angel Food Cake with Berries
Light and airy angel food cake flavored with coconut, and topped with whipped cream, coconut and fresh berries.
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
- 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
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.
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