The airy layers of this sweet cake are fluffy and delicious.This soaring cake is big on flavor but lighter on fat and sugar thanks to its airy triple layers.
Pure white angel food cake, swirled with whipped cream and dusted with coconut flakes, is a winter holiday vision. In making the cake, be careful not to overbeat the egg whites-they should be soft and moist, not dry and stiff. For a holiday shortcut, buy a ready-made cake and decorate it.
INGREDIENTS for coconut ANgel cake at home:–
For the cake:
- Cooking spray
- 3 cup cake flour, spooned and leveled
- 1 3/4 c. granulated sugar
- 4 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 5 large egg whites
- 1 (13.66-ounce) can unsweetened coconut milk, divided
- 1 cup (2 sticks) unsalted butter, at room temperature
For the frosting:
- 1 (8-ounce) package cream cheese, at room temperature
- 1/4 cup confectioners’ sugar
- 2 c. heavy cream, chilled and divided
- 1 1/2 cup toasted flaked coconut
DIRECTIONS FOR MAKING COCONUT ANGEL CAKE AT HOME:-
- Make cake: Preheat oven to 350°F. Coat three 8-inch round cake pans with nonstick cooking spray and line with parchment paper; coat parchment. Whisk together flour, sugar, baking powder, and salt in a bowl. Gently whisk together egg whites and 1/2 cup coconut milk until frothy in a second bowl.
- Beat butter with an electric mixer on medium speed until smooth, 1 to 2 minutes. Gradually beat in remaining 1 cup coconut milk a little at a time, beating until light and fluffy, 2 to 3 minutes. Decrease mixer to low and add flour mixture and egg white mixture in three additions, beginning and ending with flour mixture, just until incorporated.
3.Transfer batter to prepared pans, dividing evenly (about 2 cups each). Bake until a toothpick inserted into centers comes out clean, 25 to 28 minutes. Cool in pans on wire racks, 10 minutes. Turn out onto wire racks to cool completely.
4. Make frosting and decorate: Whisk cream cheese and sugar with an electric mixer on medium speed until smooth, 2 to 4 minutes. Gradually add 1 cup cream until incorporated. Beat until stiff peaks form, 1 to 2 minutes.
5. Place one cake layer on a cake stand or plate. Top with half of frosting. Repeat one more time, then top with remaining layer.
6. Just before serving, whisk remaining 1 cup cream with an electric mixer on medium speed until stiff peaks form, 1 to 2 minutes. Frost top and sides of cake with whipped cream, then cover with toasted coconut.