Winter Wonderland Coconut Angel Food Layer Cake.

January 26, 2018 0

Sometimes you just need some cake in the dead of winter

If this cake does not scream winter fantasy to you, then I don’t know what does.

My favorite part is definitely the snowy trees. Let it snow!

This cake is probably the lightest cake I have ever made. I could practically throw the cake stand a little in the air, it was that light. Although I don’t recommend you try that, the cake is like a feather! Come to think of it now, I don’t know what possessed me to do that because I was one step away from cake on the floor.

You might think that angel food cake is very difficult to make. How does it get so light and fluffy? It’s actually quite easy, and the hardest part in my opinion is just making sure no egg yolks end up in your egg whites! And the cake doesn’t even involve that many ingredients! This is a total foolproof recipe 🙂

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Winter Wonderland Coconut Angel Food Layer Cake.

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8


Coconut Angel Food Layer Cake

  • 12 large egg whites
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1-1/2 cups white, granulated sugar
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup cake flour
  • 3/4 cup sweetened coconut, shredded (+ more for topping)
  • 5 sprigs rosemary
  • confectioner’s sugar (for dusting)

Meringue Frosting

  • 1-1/2 cups white, granulated sugar
  • 6 large egg whites
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F.
  2. In the bowl of a standing mixer, whisk egg whites, cream of tartar, and salt until egg whites are very frothy. Add sugar gradually, and beat until egg whites form a shiny meringue. Fold in extracts, flour, and coconut, being careful not to deflate the egg whites. Transfer cake batter to a non-greased tube pan, and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Immediately invert the pan, and allow to cool for at least 1 hour or until cake is completely cool.
  3. To make the meringue frosting, in a double boiler over low heat, dissolve sugar in egg whites. Transfer to the bowl of a standing mixer, and beat until a shiny meringue forms. Whisk in vanilla.
  4. Once cake is completely cool, slice it in half horizontally, creating two layers. Scoop about 3/4 cup of the frosting, and spread it in between the two layers. Cover the cake in the remaining frosting. Sprinkle the top with some more shredded coconut, top with rosemary sprigs, and sprinkle with confectioner’s sugar to mimic snow. Slice, and enjoy!

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