Dessert Recipes
Angel Food Cake With Berries & Whipped Coconut Cream (Dairy-Free)
Here’s a gorgeous angel food cake with a fun twist: we whirled, whipped, and sprinkled coconut all through it for some summery tropical flair.
We made the angel food cake with the classic combination of flour, sugar, and egg whites, but we beat a tiny bit of coconut extract into it. There’s vanilla extract in there too, and we love how the edges of the Bundt cake take on a caramelly flavor as they brown. The cake itself is as light and fluffy as a cloud with just a hint of sweet coconut. It’s almost perfume-y with it.
Now for the cream! Instead of heavy cream, we whip up very cold coconut cream. It has a lovely texture: super creamy and light and fluffy at once. Bonus: it has a little more body to it than dairy whipped cream, so it holds all our summer fruits firmly on top of the cake. We went with fresh strawberries, blueberries, raspberries, and blackberries because they look so pretty together — like a fairy crown — and their tart, juicy sweetness is a terrific complement to the airy cake and coconut cream. But you can put whatever fruit you like on it — just don’t skip the crunchy toasted coconut on top. Sublime!
Servings: 10 to 12
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Angel Food Cake With Berries & Whipped Coconut Cream (Dairy-Free)
Ingredients
Directions
Place the can of coconut cream in the refrigerator for 1 to 2 days.
To make the angel food cake: Preheat the oven to 300°.
Working between 2 medium bowls, sift the cake flour 3 times. Add ⅔ cup of the sugar, and sift 1 more time. Set aside.
In a stand mixer fitted with the whisk attachment, beat the egg whites over medium-low speed until frothy, about 1 minute.
Add the salt and cream of tartar, and beat over medium speed until they just begin to form soft peaks, 2 to 3 minutes.
Add the remaining 1 cup of sugar, 2 tablespoons at a time, and beat over medium-high speed until the eggs hold soft peaks, about 1 minute. Add the vanilla and coconut extracts, and beat until incorporated.
Sift the dry ingredients over the whipped egg whites in 4 additions, folding it by hand with a rubber spatula after each addition until just incorporated.
Carefully spoon the batter into an ungreased 4x10” tube pan, smoothing the top with a rubber spatula. Tap the bottom of the pan on a hard surface a few times to release any big bubbles.
Bake until spongy to the touch and a toothpick inserted into the center comes out clean, 65 to 75 minutes.
Invert the cake over the neck of a bottle and let cool completely, about 2 hours.
To make the toppings: Spread the coconut flakes on a small rimmed baking sheet.
Bake for 7 to 10 minutes until lightly browned, stirring the coconut halfway through. Cool completely, about 15 minutes, and set aside.
Just before serving, scoop the cold coconut cream into a stand mixer fitted with the whisk attachment, discarding the coconut water at the bottom of the can.
Add the powdered sugar and vanilla, and whip on medium speed until creamy and smooth, 2 to 3 minutes.
To assemble and serve the cake: Use a thin knife to cut around the edges and release the cake from the pan.
Place the cake on a cake stand, and top with the whipped coconut cream, fresh berries, and toasted coconut flakes.
Slice and enjoy! Note: Once you’ve added the toppings, the cake is best enjoyed fresh, but it can be stored for up to 2 days in the refrigerator.
Recipe adapted from: Completely Delicious