Light & Fluffy Coconut Angel Food Cake with Berries: The Ultimate Summer Dessert Recipe
Imagine a dessert that’s as light as a cloud, beautifully fragrant with coconut, and crowned with a vibrant medley of fresh, juicy berries. This Coconut Angel Food Cake is precisely that – an exquisite, ethereal treat that perfectly encapsulates the joy of summer. It’s a delightful choice for any occasion, from casual backyard barbecues to elegant garden parties, offering a refreshing end to any meal.
And here’s a little secret: since angel food cake is inherently fat-free, indulging in an extra slice (or two!) feels perfectly justified. Who can resist such a guilt-free pleasure? I certainly couldn’t! This cake turned out even more lovely and delicious than I had envisioned. The idea for this recipe sparked when I found myself with a growing collection of egg whites in my fridge – a common dilemma for many bakers – and a glorious, free morning that just begged for some spontaneous baking. An angel food cake felt like the ideal solution, and adding a tropical twist seemed like the perfect way to elevate it.
Why This Coconut Angel Food Cake is a Must-Try
While I adore a classic angel food cake and even my delightful cupcakes, I wanted to create something uniquely special and perfectly suited for the warmer months. Infusing the delicate cake with the sweet, aromatic essence of coconut transformed it into an irresistible tropical escape. To complete this dreamy dessert, I topped it with a cloud of light coconut whipped cream, a sprinkle of toasted flaked coconut for added texture and flavor, and a generous scattering of fresh, seasonal summer berries. The combination is simply divine, offering a refreshing contrast of textures and tastes.
This exquisite Coconut Angel Food Cake is more than just a dessert; it’s a celebration in itself. It’s worthy of any grand summer party, a festive barbecue, or even a patriotic holiday gathering like the Fourth of July with its red and blue berry topping. Its universally appealing lightness and fresh flavors make it a guaranteed crowd-pleaser. However, if you find yourself unable to share and decide to savor every last crumb all by yourself – much like someone I know (ahem, *me*) – I absolutely wouldn’t blame you. Some treats are just too good to share!
baking tip:Is an angel food cake pan necessary?
Absolutely, yes! A specialized tube pan is crucial for achieving the signature sky-high, airy texture of an angel food cake. These pans are meticulously designed with a hollow center tube and tall, perfectly straight sides. This unique construction allows the delicate egg white batter to climb and expand evenly as it bakes, ensuring consistent cooking from the center to the edges. Without the central tube, the cake’s interior would struggle to cook through before the outer edges become overbaked and dry, resulting in a dense or sunken cake.
Furthermore, angel food cake pans are typically made of aluminum and are left ungreased, allowing the batter to cling to the sides as it rises, contributing to its impressive height. Look for these essential bakeware items in a well-stocked kitchenware aisle at your local store, or for ultimate convenience, you can easily shop for them online. Investing in the right pan makes all the difference for a truly perfect angel food cake.
Mastering Angel Food Cake: Essential Tips for Success
Creating a perfect angel food cake, especially one as delightful as this Coconut Angel Food Cake, involves a few key techniques. While the recipe itself is straightforward, paying attention to these details will ensure your cake is light, fluffy, and a true showstopper every time:
Egg Whites: Temperature and Separation
The foundation of any great angel food cake lies in perfectly whipped egg whites. For maximum volume, ensure your egg whites are at room temperature. Cold egg whites are difficult to whip to their full potential. When separating eggs, be extremely careful not to get even a trace of yolk into the whites, as fat can prevent the whites from whipping properly.
Sifting Flour: Why It Matters
The recipe calls for sifting the cake flour multiple times, and this step is non-negotiable for an ultra-light cake. Sifting aerates the flour, removing any lumps and creating a finer, more uniform texture. This ensures that when folded into the egg whites, the flour incorporates smoothly without deflating the delicate meringue, resulting in that signature airy crumb.
The Importance of an Ungreased Pan
Unlike most cakes, angel food cake batter needs to “climb” the sides of the pan as it bakes. Greasing or flouring the pan would prevent this, causing the cake to slip and deflate. Always use an ungreased tube pan for angel food cake to allow the batter to adhere and achieve maximum height.
Cooling Upside Down
After baking, it’s crucial to invert the angel food cake pan immediately. Many tube pans have little “feet” for this purpose. If yours doesn’t, invert it over the neck of a bottle. This prevents the delicate, airy structure from collapsing under its own weight as it cools. Cooling completely upside down helps set the cake’s structure, ensuring it stays tall and perfectly fluffy.
By following these simple yet crucial tips, you’ll be well on your way to baking a magnificent Coconut Angel Food Cake that will impress everyone who tries it – including yourself!
Coconut Angel Food Cake with Berries
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Ingredients
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:
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Preheat oven to 300°F.
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Sift the flour 3 times, then add ⅔ cup of the sugar and sift 1 more time.
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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.
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Sift the flour mixture over the whipped egg whites in 4 additions, folding in each addition by hand until just incorporated.
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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.
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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:
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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.
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Serve slices of the cake with whipped cream, coconut flakes and fresh berries.
Notes
Recipe adapted from my traditional angel food cake.
Serving Suggestions & Variations
While this Coconut Angel Food Cake is spectacular on its own, here are some ideas to make it even more versatile and exciting:
- Tropical Twist: Instead of just berries, add diced mango, pineapple, or passion fruit pulp to your berry mix for an even more intense tropical flavor.
- Chocolate Drizzle: A light drizzle of melted dark chocolate over each slice before serving can add a decadent touch, complementing the coconut beautifully.
- Lemon Zest: Incorporate a bit of fresh lemon zest into the coconut whipped cream for a brighter, zesty note that cuts through the sweetness.
- Toasted Coconut Flakes: For an enhanced nutty flavor and crunch, lightly toast the shredded coconut in a dry pan over medium-low heat until golden brown before sprinkling over the cake.
Storage Tips for Your Angel Food Cake
Angel food cake is best enjoyed fresh, but it can be stored to maintain its delightful texture:
- Room Temperature: The cake (without the whipped cream and berries) can be stored at room temperature, uncovered or loosely covered, for up to 2 days. This is important to prevent it from becoming sticky or dense.
- Refrigeration (with toppings): If topped with whipped cream and berries, the cake should be refrigerated. Cover loosely with plastic wrap. It will remain fresh for up to 1-2 days, though the cake may absorb some moisture from the toppings over time.
- Freezing: For longer storage, freeze plain slices of angel food cake. Wrap individual slices tightly in plastic wrap, then place them in an airtight freezer-safe bag for up to 1 month. Thaw at room temperature before serving and adding fresh toppings.
This Coconut Angel Food Cake with Berries is truly a recipe to cherish. Its delicate crumb, tropical aroma, and fresh toppings make it an unforgettable dessert that embodies the light, carefree spirit of summer. Whether you’re baking for a special occasion or simply treating yourself, this cake promises a slice of pure bliss. Enjoy every delightful bite!