Sunday, May 16, 2010

Coconut Angel Food Cake

This is a perfect light and tropical-tasting summer dessert. The coconut syrup is absolutely delicious and it infuses so much flavour into the spongy angel food cake.


1 box Angel Food cake mix
2 cups coconut milk
1 cup white sugar
1 package sweetened flaked coconut, toasted
Fresh strawberries, sliced


Prepare angel food cake according to instructions on package. I didn’t have a tube pan so I had to use a bundt pan to make my cake. Luckily I had a silicone bundt pan so it wasn’t too hard to remove the cake with a little bending and stretching once it was done baking - however, if I had a metal bundt pan it probably would have been impossible. I recommend just investing in a tube pan to save yourself the trouble!

Angel food cake fresh out of the oven!

While you’re waiting for the cake to cool, you can prepare the coconut syrup and toasted coconut. Spread the coconut flakes on a baking sheet and toast them in a 350 degrees F oven for approx. 7 minutes, or until lightly browned and fragrant.

In a medium saucepan, stir together the coconut milk and white sugar over medium-high heat until the sugar is fully dissolved. Pour into a large glass or jar.

When the cake is completely cooled, remove from pan and pour the coconut syrup all over the cake until it is saturated. The syrup might start to pool around the bottom of the plate your cake is on so just keep spooning it up and over the cake. It might also help to use a pastry brush to brush the syrup over the cake.

Immediately after you are finished with the coconut syrup, cover the cake with the toasted coconut flakes, pressing gently to ensure they stick on the cake (especially for the sides). You might have to recover some areas with coconut syrup so that the flakes stick on better. Place sliced strawberries around the bottom of finished cake for garnish and serve with additional sliced strawberries. Store this cake in the refrigerator.

*Recipe by Brooke McMillan

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