Description
This dessert is a elevated version of the traditional American angel food cake, tailored specifically for winter festivities and special occasions. The base of the cake relies entirely on whipped egg whites rather than butter, oil, or egg yolks. This creates an exceptionally light, airy sponge with a delicate crumb that melts in your mouth effortlessly.
Ingredients
For the angel food cake
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1 cup (120 g) cake flour
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1½ cups (300 g) superfine granulated sugar, divided
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12 large egg whites, at room temperature
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1½ teaspoons cream of tartar
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¼ teaspoon salt
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1½ teaspoons vanilla extract
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½ teaspoon almond extract (optional)
For the coconut snow topping
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1½ cups (360 ml) cold heavy whipping cream
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¼ cup (30 g) powdered sugar
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1 teaspoon vanilla extract
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1½ cups (120 g) finely shredded or desiccated coconut, preferably unsweetened
Optional decorations
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White chocolate shavings
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Small edible silver or white sugar pearls
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A light dusting of powdered sugar
Instructions
1. Prepare the oven and dry ingredients
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Preheat the oven to 350°F (175°C).
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Use a clean, ungreased 10-inch tube pan. Do not grease the pan, as the cake needs to cling to its sides while rising.
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Sift the cake flour with ¾ cup (150 g) of the sugar. Repeat once or twice for a light, lump-free mixture.
2. Whip the egg whites
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Place the egg whites in a large, clean mixing bowl.
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Beat on medium speed until foamy.
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Add the cream of tartar and salt.
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Gradually add the remaining ¾ cup (150 g) sugar, beating continuously.
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Continue whipping until the whites form glossy, medium-stiff peaks.
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Gently beat in the vanilla extract and optional almond extract.
3. Fold in the flour
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Sift the flour mixture over the whipped egg whites in 3–4 additions.
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Gently fold with a spatula after each addition, using broad movements from the bottom of the bowl upward.
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Stop as soon as the flour is incorporated, taking care not to deflate the airy mixture.
4. Bake the cake
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Spoon the batter into the ungreased tube pan.
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Gently smooth the top and run a thin spatula through the batter to release large air pockets.
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Bake for 40–45 minutes, until the top is golden and springs back lightly when touched.
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Invert the pan immediately onto its feet or over a sturdy bottle, if the pan design allows.
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Leave upside down until completely cool, about 1 hour.
5. Prepare the coconut snow topping
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Chill a mixing bowl and beaters for 10 minutes.
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Beat the heavy cream, powdered sugar, and vanilla until medium-stiff peaks form.
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Keep refrigerated until ready to decorate.
6. Decorate the cake
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Once the cake is completely cool, carefully run a thin knife around the edges and center tube to release it from the pan.
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Place the cake on a serving plate.
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Spread the whipped cream over the top and sides in soft, snowy swirls.
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Gently press the shredded coconut over the cream until the cake is covered in a fluffy white layer.
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Finish with white chocolate shavings or edible pearls, if desired.
Notes
Serve each slice with fresh berries, a drizzle of white chocolate, or a spoonful of raspberry sauce for a lovely contrast to the sweet coconut topping. Pair it with coffee, tea, or hot chocolate for a festive dessert.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 cake)
- Calories: 280 kcal
Keywords: coconut angel food cake, snowy angel food cake, holiday coconut cake, coconut snow cake recipe