This Coconut Angel Food Cake with Creamy Frosting is a tropical, fluffy dream. Light cake infused with coconut meets velvety frosting—perfect as a standout angel food cake from your cake recipes, offering a sweet, creamy escape that’s simple yet indulgent for any occasion.
Recipe Tips and Tricks
Use room-temp egg whites—whips fluffier; cold ones lag. Sift flour twice—keeps it light; clumps sink it. Don’t grease the pan—cake needs traction; grease drops it. Cool upside down—holds height; upright deflates it. Frost when cool—warm cake melts frosting; patience pays off.
Why You’ll Love This Recipe
Get ready to swoon over a dessert that’s as heavenly as it is easy with this Coconut Angel Food Cake with Creamy Frosting—it’s a standout angel food cake from your cake recipes collection, making it your new favorite for a tropical, creamy treat! This recipe is a slice of paradise: airy cake laced with coconut flavor rises high and tender, then gets draped in a luscious, creamy frosting—all whipped up with straightforward steps, turning simple ingredients into a decadent delight that’s perfect for any celebration or cozy night in. It’s the ultimate indulgent escape—just mix, bake, and frost, then cut into a piece that’s light yet rich, turning any moment into a sweet celebration without any fuss. Whether you’re treating guests, craving a tropical twist, or just want a dessert that feels like a getaway, this one’s a total winner—fluffy, coconutty, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Coconut Angel Food Cake with Creamy Frosting
Fluffy coconut angel food cake with creamy frosting—tropical joy.
Ingredients
- 12 large egg whites (room temperature)
- 1 ¼ cups granulated sugar
- 1 cup cake flour
- 1 tsp cream of tartar
- 1 tsp coconut extract
- ¼ tsp salt
- ½ cup shredded coconut (sweetened or unsweetened)
- 1 cup heavy cream
- ½ cup powdered sugar
Instructions
- Gear Up for a Tropical Treat: Alright, let’s whip up this fluffy, coconutty delight—grab a mixing bowl, a whisk or mixer, a sifter, an angel food cake pan, and a spoon! This cake is about to whisk you away. Picture that creamy slice—let’s get started with a big, excited grin lighting up our faces!
- Preheat and Prep: Set your oven to 325°F (165°C)—imagine that perfect bake coming. Keep the pan ungreased—picture the cake soaring high. Take a deep breath, feeling the excitement build as we dive into this tropical adventure!
- Whip the Whites: Pour 12 room-temp egg whites into your bowl—add 1 tsp cream of tartar and ¼ tsp salt. Whisk or beat on medium until foamy—imagine those bubbles rising. Crank it to high, gradually adding ¾ cup granulated sugar—picture those stiff, glossy peaks. Grin at the fluffy magic unfolding!
- Add Coconut Flavor: Splash in 1 tsp coconut extract—imagine that tropical breeze wafting through. Beat until peaks hold firm—picture that airy lift. Feel proud as you set the bowl aside, ready for the next coconutty step!
- Sift and Fold: Sift 1 cup cake flour and ½ cup granulated sugar together—twice! Imagine that light, tender crumb. Gently fold into the egg whites with a spatula—add ½ cup shredded coconut—picture it staying fluffy with chewy bits. Keep it gentle, grinning at this tropical dance!
- Fill the Pan: Spoon the batter into your ungreased angel food cake pan—smooth the top lightly. Imagine that golden, coconutty rise—pop it into the oven for 35-40 minutes. Picture it turning light brown and springy, feeling excited for the big reveal!
- Cool It Right: Pull the cake out—flip the pan upside down on a bottle or rack right away. Imagine it holding that height—let it cool for 1 hour. Grin at the suspense, dreaming of that fluffy, coconut goodness!
- Make the Frosting: In a chilled bowl, whip 1 cup heavy cream with ½ cup powdered sugar—imagine that velvety cloud forming. Picture it spreading smooth—beat to soft peaks, feeling proud of this creamy crown!
- Frost the Cake: Run a knife around the cooled cake’s edges—ease it onto a plate. Spread that creamy frosting over the top and sides—imagine it hugging the cake. Make it look dreamy, grinning at this tropical finish!
- Serve Your Coconut Dream: Slice that gorgeous cake—admire its airy texture and creamy frosting! Serve with a sprinkle of coconut or solo—dig in slow, savoring every fluffy, tropical bite with a big, happy grin, feeling that sweet escape lift your spirits!
Notes
- Room-temp whites—cold won’t whip; warm rises high!
- No grease—cake slips; ungreased climbs best!
- Frost cool—warm melts it; wait for perfection!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 242Total Fat 8gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 2gCholesterol 22mgSodium 120mgCarbohydrates 37gFiber 1gSugar 27gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Egg whites lift—12 large (90g protein, 0g fat, 204 kcal) airy backbone. Sugar sweetens—1 ¼ cups (300g carbs, 1200 kcal) fine and light. Cake flour softens—1 cup (120g carbs, 400 kcal) delicate texture. Cream of tartar stabilizes—1 tsp (negligible macros) firm peaks. Coconut extract flavors—1 tsp (negligible macros) tropical essence. Shredded coconut adds—½ cup (15g carbs, 20g fat, 250 kcal) chewy bits. Heavy cream frosts—1 cup (80g fat, 800 kcal) rich base. Powdered sugar sweetens frosting—½ cup (60g carbs, 240 kcal) smooth finish.
Variations and Substitutions
Swap coconut extract with vanilla—1 tsp (negligible macros), classic twist. Use almond flour instead of cake—½ cup + ½ cup cake flour (60g carbs, 10g fat), nuttier crumb. Sub heavy cream with coconut cream—1 cup (45g fat), extra coconut kick. Replace shredded coconut with toasted—½ cup (15g carbs, 20g fat), deeper flavor. Use granulated sugar for frosting—½ cup (100g carbs), dissolve in cream; less silky. Add lime zest—1 tsp (negligible macros), citrus lift. Top with fruit—1 cup berries (20g carbs), instead of frosting. Dust with cocoa—1 tbsp (3g carbs), light finish.
Storage Options
Store unfrosted cake at room temp—covered, lasts 2-3 days; stays fluffy. Store frosted cake in fridge—airtight, keeps 4-5 days; frosting sets well. Freeze unfrosted slices—wrap tightly, up to 2 months; thaw at room temp, frost fresh. Keep cool—humidity softens it.
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