Name: Angel Food Cake with Coconut Whipped Cream and Berries
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Ingredients: ¼ cup granulated sugar; 1½ teaspoons cream of tartar; 1 cup sifted cake flour or sifted all-purpose flour; 1 teaspoon coconut extract; 1½ cups sifted powdered sugar; 1½ cups egg whites (10 to 12 large), at room temperature; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 can coconut cream (13.5 oz), chilled in refrigerator overnight; 2-3 cups mixed berries (strawberries, blueberries, raspberries)

angel food cake

Can I replace cake flour with all-purpose flour when making angel food cake?

Why shouldn't I grease the pan when making angel food cake?

How do I know when the egg whites are whipped enough?

Why should I cool my angel food cake upside-down?

Can I reduce the sugar in my angel food cake?

Can I use a bundt pan instead of a tube pan?

My egg whites aren't whipping. What am I doing wrong?

Classic angel food cake, filled with homemade coconut whipped cream and studded with berries for a pretty patriotic look!

Eggs

Wheat

Vegetarian

Sugars & Sweeteners

gram

sugar

Seasonings

cream of tartar

Flour & Meal

cake flour

Extracts

milliliter

coconut extract

powdered sugar

egg whites

vanilla extract

Canned & Dry Milk

canned coconut cream

Fresh Fruit

mixed berries

Water

Calories

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Minerals

Phosphorus

Zinc

Copper

Manganese

Thiamin (B1)

Vitamins

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Vitamin C

Selenium

Vitamin K

Riboflavin (B2)

Folic Acid (B9)

Choline

Potassium

Iron

Sugar

Carbohydrates

Dietary Fiber

Protein

Calcium

Sodium

Dietary Folate Equivalents

Lutein+zeaxanthin

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Angel Food Cake with Coconut Whipped Cream and Berries

Baking Goods

Dairy

Produce

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