BHG

BHG Delish Dish

Stirring Up Ideas In The Kitchen

cake recipe

Hello Delish Dish readers! My name is Zainab and I’m the recipe developer and shoe obsessed blogger over at Blahnik Baker, where you will find classic and elegant dessert recipes for any occasion. I am honored to be over here today and I hope you enjoy this Honey Coconut Angel Food Cake recipe.

Honey Coconut Angel Food Cake

I grew up in tropical Sierra Leone eating a lot of mangoes, coconut and guavas from trees in our backyard. Many of my recipes are inspired by this love for tropical flavors like this Chocolate Coconut Pound Cake or Coconut Mascarpone Mousse. So it was not surprising that when I wanted to add a twist to the classic summer angel food cake, coconut was the first thing that came to mind. Angel food cake has always seemed daunting and difficult to me and I’ve avoided making it, earning itself a spot on my baking bucket list. But when I came across this video in the Better Homes and Garden archives a few weeks ago, I knew it was time to take on the challenge. Armed with all the tips and tricks from the video I not only made a successful first batch, I was able to add my own tropical twist in my next few attempts as I tested this honey coconut angel food cake recipe!

Honey Coconut Angel Food Cake

This recipe takes the classic angel food cake to a whole new level. Sweetened naturally with honey, this soft, airy and fluffy cake with crusty exterior is topped with coconut whipped cream and fresh berries. Pure summer bliss, if you ask me! I used this BHG angel food cake recipe and made a few changes to the original recipe:

-       First I added a teaspoon of coconut extract to the egg whites before whipping.

-       Then after beating the egg whites to soft peaks, I gradually poured in 1/4 cup natural honey. I reduced the granulated sugar to 1/2 cup.

A few tips I will suggest if this is your first time making angel food cake:

  • Make sure you separate your egg whites from the yolk when the eggs are cold. You do no want any yolk (or fat) in your egg whites.
  • Let the egg whites sit at room temperature for at least 30 minutes to an hour.
  • Please sift your powdered sugar and flour together at least three times. Very important to have an airy flour mixture.
  • Finally, do not over beat the egg whites. Beat just until stiff peak forms and the mixture flows slightly when bowl is tilted.

To decorate, I topped the cake with homemade coconut whipped cream. In a medium bowl, combine 1 cup cold heavy whipping cream, ¼ cup powdered sugar and 1 teaspoon coconut extract. Whip using an electric mixer until stiff peak forms. Top cake with whipped cream and fresh berries.

Honey Coconut Angel Food Cake

This honey coconut angel food cake is fast becoming a family favorite and a crowd pleaser! I hope you enjoy this as much as we did. Happy Baking!

For the full recipe and instructions, click HERE!


Cherry-Peach Upside-Down Cake

I’m on a peach frenzy. It’s once year for very short time that I get to eat them everyday—so eat them I will— plain, baked, grilled, pureed into a popsicle, in a cocktail. Got another suggestion—leave a comment.

Until then I’m sharing this Peach and Berry Upside Cake with you guys with one minor tweak. The original recipe calls for ½ cup of mixed berries, but since I didn’t have any on hand I used cherries. With that, I decided to puree the cherries then ribbon it through the cake.

Either version works well, so use what you have. If you do decide to go with the cherry version use 6oz. (about 1 heaping cup), stem, pit and puree it. Transfer it to a plastic bag and snip a corner off. Spoon your batter over the peaches, drizzle someone pureed cherries on top and then spoon more batter on top (do not stir the cherry puree into the batter). And that’s it—two popular summer stone fruits in one awesome cake.

Enjoy!

 


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