This is my new favorite dessert. A not-too-sweet, light coconut angel food cake. Swap out the water typically used with the cake mix for coconut water. Fold in unsweetened coconut and bake. That's it! Serve it plain or dress it up with strawberries, melted bittersweet chocolate and whipped coconut cream. This was the pièce de résistance at our Easter dinner.
Coconut Angel Food Cake
16oz box angel food cake mix
1 1/4 cup plain coconut water (such as Vitacoco)
3/4 cup finely shredded unsweetened coconut (such as Let’s Do Organic found in organic section)
Angel food cake pan (an aluminum foil can be purchased if you don't have)
Follow the cake mix instructions on the box, swapping the specified amount of water for the coconut water. Once cake is mixed according to directions, gently fold in the coconut, place in pan, bake, cool and remove from pan according to box directions.
• Sliced strawberries
• Bittersweet chocolate: Any sauce will work, but I keep it simple and melt bittersweet Ghiradelli chocolate chips in the microwave until melted.
• Whipped Coconut Milk Cream: Buy two cans of full fat coconut milk. Place it in the fridge overnight. Open the can without shaking it or turning upside down. Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about 1/2 cup of white syrup-y looking translucent liquid. Leave this in the can. Add 2-3 Tbsp of powdered confectioners sugar to the white stuff. Whip the coconut milk froth until creamy with electric hand held beaters. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible. Serve! (Taken from Oh She Glows' step-by-step tutorial, found here.)
Receive recipes & restaurant news in your inbox! Subscribe via email.