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.
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!
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.
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!
Hi! I’m Brandy from the blog Nutmeg Nanny. I’m a small town girl who left the cornfields of Ohio for the rolling hills of the Hudson Valley region of New York. My food is influenced by my small town roots as well as my many travels around the world. This means I love everything from roast chicken to kimchi.
Growing up we always had meat as our main dish. My father was an avid hunter so the freezer was always stocked. When I moved away to New York I started experimenting with meatless meals and found a new love in roasted and grilled vegetables. That’s why I knew when I saw the recipe for Pesto Veggie Gryro I had to give it a try! Who doesn’t love a main dish that includes directions to smother the entire thing in pesto? Hello delicious!
I read through the recipe and even though I liked it as is I couldn’t help but make a few changes. I love making homemade pesto and have made a few on the blog as well. My personal favorite was beet green pesto but my husband puts his vote in for my garlic scape pesto. Either one is delicious in my book! For this pesto I knew I wanted to add a little mint because I have been using it like crazy is almost every single dish I have been making. It brings such a lovely fresh flavor to almost any dish. Don’t worry if you’re not a fan of mint. Fresh mint doesn’t leave a strong peppermint flavor like most things that are flavored with mint oil. I also decided to throw in a little extra arugula into the pesto because the peppery bite seemed to balance to the brightness of the mint.
Sadly I couldn’t find Halloumi cheese like in the original recipe so instead I used some salty feta. While I think the use of grilled cheese sounds lovely I was perfectly happy with the feta addition.
Trust me, if you’re looking for a way to add a little more vegetables to your life you have to give this recipe a try. It’s the perfect combination of smokey grilled vegetables, salty feta and flavor packed pesto. Plus I wrapped it up in a mini pita bread so it automatically gets a gold star in my book. Who doesn’t love mini food?
Teri Lyn Fisher is a photographer whose work has appeared in Rue, Anthology, and HGTV Magazine. A graduate of Le Cordon Bleu, Jenny Park is a food sytlist, recipe writer, and professional eater. Her clients include Kellogg’s, HGTV and Del Taco . Together, Teri and Jenny love to fill their blog Spoon Fork Bacon with recipes, drinks, and pretty pictures. They live in sunny Los Angeles.
When summer rolls around there is nothing we love more than making sweet cold treats. We love this recipe because it marries sweet with salty. Why candied bacon?…why not?…right?!
Salted Caramel and Candied Bacon Ice Cream
Makes 1 quart
1 tablespoon unsalted butter
1 lb bacon, cooked and roughly crumbled/chopped
1/4 cup sugar
1 tablespoon light brown sugar
ice cream base:
2 1/3 cups heavy cream
1¼ cups whole milk
5 egg yolks
¾ cup plus 1 tablespoon sugar
1 ½ teaspoons vanilla extract
1 ¼ cups sugar
2 tablespoons water
1 tablespoon light corn syrup
¾ cup heavy cream
2 tablespoons sea salt
1 tablespoon vanilla extract
1 recipe ice cream base
1. Place the butter in a medium sauté pan, over medium heat and melt. Add the bacon and stir. Sprinkle both sugars over the bacon and continuously stir until the sugar melts, about 5 to 7 minutes.
2. In a single layer, pour the bacon onto a baking sheet lined with parchment paper and set aside to cool.
3. For the ice cream base: Pour cream and milk into a saucepan and bring up to a scale (medium heat).
4. Place the egg yolks and sugar into a stand mixer and whip until light yellow and fluffy. Pour ½ cup of the scaling cream mixture into the yolk mixture and whisk to prevent scrambling.
5. Pour the yolk mixture into the saucepan with the remaining cream and milk, whisking to prevent scrambling. Turn the heat down to medium-low and stir continuously until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes.
6. Stir in the vanilla extract and strain through a fine sieve.
7. Pour the mixture into a bowl and place over an ice bath and set side until fully chilled. Once the ice cream base has completely chilled, make the salted caramel.
8. For the salted caramel: Place the sugar, water and Karo syrup into a saucepan and place over medium-high heat. Do not stir.
9. Once the sugar melts and becomes an amber color, 10-15 minutes, remove the saucepan from the heat and stir in the cream (be careful, the mixture will bubble up). Stir the sea salt and vanilla into the caramel and stir until smooth.
10. Pour the mixture into a bowl and place over a water bath until completely chilled.
11. Stir the chilled ice cream base and salted caramel together, into a large bowl until completely combined.
12. Set up the ice cream maker according to the manufacturer’s directions and freeze the ice cream. Ten minutes before the ice cream is ready, pour the candied bacon into the churning ice cream. Once the ice cream has reached the desired consistency serve or place into an airtight container until ready to use.
It’s here, it’s here, Fresh cookbook is here! Hello again, it’s Sheena, digital food editor for bhg.com, joining in. I have not-so-patiently been waiting for this book, and warm summer-like weather to get here so I could start cooking from it. This weekend I dove in with the Orecchiette in Creamed Corn with Wilted Tomatoes and Arugula recipe. I’m here in Iowa, where, in case you haven’t heard, we have stellar sweet corn! So I grabbed my fresh-from-the-market sweet corn and got shucking. With the husks removed, I made easy work of cutting the corn off the cob with my handy Oxo Corn Peeler.
I do my best to cook healthy. This summer recipe is loaded with fresh produce, hence, lots of good-for-me vitamins, but it’s also got quite a bit of cream and cheese. I made an easy swap of fat-free half and half which saved me 49 calories and 9 g fat per serving. I didn’t touch the cheese amount. For me, the cheesier the better – and not just as it pertains to food. It might not be quite as rich, but it was darn good. If I had been willing to share this meal with anyone else, they would agree it was deliciously indulgent.