Coconut Angel Food Fruit Cake

Coconut Angel Food Fruit Cake
Happy birthday to the best father-in-law I could ever have had!

Another birthday in the family – yes! On Tuesday we celebrated my husband’s birthday and Saturday was his dad’s birthday. I wanted to make a naturally dairy free cake (not substituting margarine for butter and so on), so I decided to go for sweet, tender and light sponge cake – Angel Food cake but with fruity flavours.

Angel Food cake is normally a really pale white cake, this version is light brown getting it’s colour from the brown unrefined coconut palm sugar that has a less sweet, caramel like flavour. Coconut Angel Food Fruit Cake

We are currently enjoying a great season of fruits and finding a pick of favourites to use in the cake was not hard – sour cherries, juicy nectarines, sweet mango, fragrant yellow and green kiwi fruit and ripe green grapes. I’ve not written the type of fruit or quantities in the recipe, as this totally depends on your preferences and the variety of fruits available in your location. No matter which fruit you’ll pair it with, use plenty and it will sure be a fruitylicious cake.Coconut Angel Food Fruit Cake

Coconut Angel Food Fruit Cake
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Coconut angel food cake with dark chocolate coconut ganache glaze decorated with fresh fruit.
Servings Prep Time
15people 25minutes
Cook Time
35minutes
Servings Prep Time
15people 25minutes
Cook Time
35minutes
Coconut Angel Food Fruit Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Coconut angel food cake with dark chocolate coconut ganache glaze decorated with fresh fruit.
Servings Prep Time
15people 25minutes
Cook Time
35minutes
Servings Prep Time
15people 25minutes
Cook Time
35minutes
Ingredients
  • Coconut Angel Food Cake
  • 12 egg whites at room temperature
  • 1/2 teaspoon lemon juice
  • 100 grams coconut sugar
  • 200 grams white sugar
  • 50 grams coconut flakes + 2 tablespoons for sprinkling
  • 230 grams cake flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • Dark Chocolate Coconut Glaze
  • 245 grams dark chocolate
  • 65 ml coconut liquid
Servings: people
Units:
Instructions
  1. Preheat oven to 180°C/356°F.
  2. In food processor or coffee grinder spin coconut sugar and white sugar for few seconds to make it super fine.
  3. Sift cake flour and mix with half of the sugar, baking powder and the coconut flakes and set it aside.
  4. In a mixing bowl combine egg whites, lemon juice, salt and vanilla and beat on medium speed until soft peaks form.
  5. Add remaining sugar and beat on high speed until stiff peaks form.
  6. Remove from mixer and gradually add flour mixture by gently folding until all incorporated.
  7. Carefully spoon the mixture into un-greased bundt cake tin or a angel food cake pan.
  8. Move a knife or metal spatula through the batter few rounds to remove air pockets.
  9. Bake in preheated oven for 35 minutes.
  10. Cool upside down for an hour (a bundt cake pan over a bottle from the tube) before removing from the tin.
  11. When ready to remove from cake tin turn it around and run a knife around the edges of the cake and invert it on a serving plate - the cake should easily slide out retaining it's shape.
  12. Sprinkle coconut flakes over the cooled cake.
  13. Prepare glaze by melting the chocolate in double boiler or in microwave in short intervals. Combine melted chocolate with coconut liquid and mix until smooth and shiny.
  14. Pour the glaze over the cake and allow to drip on the sides and middle.
  15. Cut and slice washed and peeled fruit of your choice and place over the glaze , in middle and around the cake.
  16. Serve at room temperature. Enjoy!

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