Coconut Angel Food Cake
This soft and light white cake without the egg taste has a burst of coconut fragrance. Its taste is really decadent. Definitely a perfect white Christmas cake for the festive season.
Ingredients
- 30 ml coconut oil
- 50 ml coconut milk
- 2 tbsp fresh milk
- 1/8 tsp salt
- 50 g cake flour or plain flour - sifted
- 170 g egg white
- 1/2 tsp cream of tartar
- 80 g caster sugar
Frosting
- 60 ml non-dairy fresh cream
- coconut flakes
Instructions
- Combine coconut oil, coconut milk, fresh milk and salt together, mix well with a hand whisk.
- Sift flour the second time into step 1 and gently fold the mixture with a rubber spatula.
- In a mixing bowl, whisk egg white and cream of tartar till foamy. Add sugar in batches and whisk egg white to stiff peak form.
- Fold ⅓ of egg whites into the batter with a rubber spatula. Then pour in the remaining egg whites, gently fold the mixture until just combined.
- Pour batter evenly into a 7 inches ungreased (removable base) round cake pan.
- Place cake pan in the pre-heated oven 150C with a small bowl of water, bake for about 45-50 minutes.
- When cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling.
- Spread whipped cream on top and sides of the cake. Then sprinkle coconut flakes over it. Decorate cake as desired.
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