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.
cake flour or plain flour
cream of tartar
non-dairy fresh cream
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.
Chiffon Cake, coconut angle food cake, white Christmas cake
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Coconut Angel Food Cake by Anncoo Journal