Angel Food Cake with Coconut Whipped Cream and Berries
Hey there, and welcome back, friends.
You are in for a special treat!
Angel Food Cake
Classic angel food cake, filled with homemade coconut whipped cream and studded with berries for a pretty patriotic look!
When I think of the perfect summer dessert, I can’t help but think of angel food cake and berries. A light and airy angel food cake with that distinct sugar crust served with fresh whipped cream and an assortment of summer’s juicy berries not only scream SUMMER evening dessert but also says American classic!!
It’s a 4th of July perfect combination. And that is exactly what this cake is.
It’s everything that we love about angel food cake plus a dairy-free-coconut whipped cream (made from coconut cream) and berries that represent everything red, white, and blue. Patriotic much?
Yeah, this cake is!!
I’ve made angel food cake exactly one other time. It’s always been one of those desserts I leave to the experts until I found this solid and easy recipe from my Better Homes and Garden cookbook.
I made a version of it last year in this honey coconut angel food cake and it was a huge hit with my family.
This year, I decided to keep the cake a classic, skip on the honey or coconut in the actual cake and just make a good ole angel food cake.
But of course, once the cake was cooling I realized life is always so much better with some coconut so I made some coconut whipped cream.
Using chilled coconut cream is an easy way to whip up a delicious dairy-free whipped cream at home. You do not have to rely on the fat on top of coconut milk.
Just use chilled coconut cream and a whisk to get whipped cream. Use the coconut whipped cream to fill the cake and decorate it with your favorite summer berries.
I used strawberries, raspberries, and blueberries for a red, white, and blue look. But you can use any of your favorite summer berries or even juicy peaches of the season. That’s one of the reasons I love this recipe, it is so versatile.
Wouldn’t this angel food cake be perfect for any 4th of July party?
Angel Food Cake Ingredients
This cake requires a few simple ingredients.
- powdered sugar
- cake flour or sifted all-purpose flour
- some egg whites
- cream of tartar
- vanilla extract
- granulated sugar
- fresh mixed berries (strawberries, blueberries, raspberries)
- coconut cream
- pure vanilla extract
How to Make Angel Food Cake
Adjust the oven rack to the lowest position in the oven. Preheat oven to 350 degrees F.
In a large bowl, sift together the powdered sugar and cake flour three times. This aerates the flour and allows the cake to be light and airy. Do not skip this step.
In the bowl of the stand mixer, combine the egg whites, cream of tartar, and extracts. Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the granulated sugar about 2 tablespoons at a time, beating until stiff peaks form.
Sift about a fourth of the flour mixture over the beaten egg whites. Fold flour into the egg whites using a rubber spatula. Repeat sifting of the flour mixture and folding gently until all the flour is incorporated into the egg whites.
Pour the mixture into an ungreased 10-inch tube pan. Use your spatula to gently cut through the batter to remove any large air pockets
Bake cake on the lowest rack for 40-45 minutes or until the cake top springs back when lightly touched. Remove immediately from the oven and invert the cake still in the pan. Let cool completely in the inverted pan. When cooled, loosen the sides of the cake from the pan and remove the cake. Using a serrated knife, slice the cake gently into three equal layers. Transfer to a serving plate.
When ready to serve, combine the berries and sugar in a large bowl. Let sit for 15-20 minutes until the juices develop. Meanwhile, make the whipped cream. Chill the bowl and whisk the attachment of a stand mixer in the freezer for 10 minutes. Beat the coconut cream with vanilla extract until soft peaks form. Alternatively, you can use homemade whipped cream or cool whip.
Assemble by filling each layer with whipped cream and berries.
Serve immediately.
More Red, White, and Blue Desserts:
- Red, White and Blue Macarons – Eats Well With Others
- Red, White and Blue Layered Flag Cake
- Red Velvet Blondie Cheesecake – Life, Love, and Sugar
- Cheesecake Stuffed Waffle Cones
- Red, White, and Blue Popsicles
- Coconut Mascarpone Mousse
What do you think of this amazing angel food cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Angel Food Cake Recipe
Angel Food Cake
Classic angel food cake, filled with homemade coconut whipped cream and studded with berries for a pretty patriotic look!
Ingredients
- 1 1/2 cups sifted powdered sugar
- 1 cup sifted cake flour or sifted all-purpose flour
- 1 1/2 cups egg whites (10 to 12 large), at room temperature
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
Toppings:
- 2-3 cups mixed berries (strawberries, blueberries, raspberries)
- ¼ cup granulated sugar
- 1 can coconut cream (13.5 oz), chilled in the refrigerator overnight and liquid drained
- 1 teaspoon pure vanilla extract
Instructions
- Adjust the oven rack to the lowest position in the oven. Preheat oven to 350 degrees F.
- In a large bowl, sift together the powdered sugar and cake flour three times. This aerates the flour and allows the cake to be light and airy. Do not skip this step.
- In the bowl of the stand mixer, combine the egg whites, cream of tartar, and extracts. Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the granulated sugar about 2 tablespoons at a time, beating until stiff peaks form.
- Sift about a fourth of the flour mixture over the beaten egg whites. Fold flour into the egg whites using a rubber spatula. Repeat sifting of the flour mixture and folding gently until all the flour is incorporated into the egg whites.
- Pour the mixture into an ungreased 10-inch tube pan. Use your spatula to gently cut through the batter to remove any large air pockets
- Bake cake on the lowest rack for 40-45 minutes or until the cake top springs back when lightly touched. Remove immediately from the oven and invert the cake still in the pan. Let cool completely in the inverted pan. When cooled, loosen the sides of the cake from the pan and remove the cake. Using a serrated knife, slice the cake gently into three equal layers. Transfer to a serving plate.
- When ready to serve, combine the berries and sugar in a large bowl. Let sit for 15-20 minutes until the juices develop. Meanwhile, make the whipped cream. Chill the bowl and whisk the attachment of a stand mixer in the freezer for 10 minutes. Beat the coconut cream with vanilla extract until soft peaks form. Alternatively, you can use homemade whipped cream or cool whip.
Assembly:
- Fill each layer with whipped cream and berries.
- Serve immediately.
Notes
cake layer adapted from better homes and garden cookbook
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Nutrition Information:
Amount Per Serving: Calories: 0Cholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Z, I am really considering uping sticks and moving to your neighborhood so I can have cake like this always.
Hhaha you are always welcome dear!!
I love how perfect this is for a July 4th celebration. It looks beautiful. Pinned!
Thanks Renee!!
OMG! Zainab, this cake is so pretty! I love angel food cake and can you believe it, never have made it from scratch before. I must change that asap!
You need to try it girl!! I know it will be a breeze for a master baker like you!
That cake looks heavenly!
Thanks Lexi!!
Yes, this cake would be PERFECT for the 4th! My husband, Tom is a HUGE fan of angel food cake! This one is on the list!
Thanks Mary Ann!! I hope you make this for him 🙂 He will be a happy camper!!
I love this so much! I also usually leave it to the pros–but I’m saving this recipe if you endorse it. Thanks, girl!
Oh Ala you can totally do this!! Not as hard as people make it seem 🙂
Z, love this cake. . it’s beyond gorgeous!!!!
Thanks Alice!
For how much I love it, I really don’t make angel food cake enough. It’s just so light and simple! But I love how you dressed it up with berries and coconut cream. Extra fabulous.
This is so luscious Zainab! Being lactose intolerant, I love that you used coconut whipped cream!
I’m glad this cake will work for you!!
This is the ultimate in Fourth Of July goodness. I haven’t had angel food cake in so long. That needs to change!
Hahha it does Sarah!!
This cake is just so darn pretty! And I love that you used coconut whipped cream! Hope you have a fantastic weekend!!
Thanks Ashley!!
This cake is stunning Z! I love the gorgeous berries and the coconut whipped cream is making my heart sing:) Happy Happy Friday! xo
Thanks Kelly! I hope you had a great weekend!
Did you know I’ve never made Angel Food Cake, and it happens to be my hubby’s favorite cake? Can you imagine a worst wife? 🙂
well, I try to compensate making chicken parmigiana on a regular basis, though
hope you are having a great weekend, and by the way, if you have a moment, stop by my blog, I’ve got a little surprise waiting for you!
Hhaha you are the best with all the dinners you make!! And LOVE the surprise…those cookies make me happy! Now I want to make another batch.
Mmmm this cake is sooooo beautiful!!! Angel food cake is my absolute favourite – it has such an amazing texture! I really love the addition of coconut in this, the whipped cream looks and sounds incredible!!
Thanks Harriet!
This cake is picture perfect and party perfect! I love angel food cake and coconut whipped cream is dreamy! Gorgeous!
Thanks Meghan!
I have a huge weakness for angel food cake, and I love it with coconut whipped cream! This is the perfect patriotic dessert! 🙂
Thanks Marcie!!
Ahhhh….this cake looks perfect for July 4th and I need a big slice of it. Looks so fluffylicious!
this is seriously the prettiest angel food cake-it’s sooo perfect for 4th of july! It’s weird but I feel like it also would be amazing for a super chic 4th of july wedding! It;’s just that loooovely!
It really would be!! I love how you think 🙂
I’m so making this cake this weekend! Question, however: why don’t you grease the pan beforehand?
the cake will stick to the greased and will not rise. Make sure you use an angel food cake pan as those are usually nonstick.
The cake turned out delicious, It was definitely a hit this fourth of July! But I was unable to get the coconut cream to a whipped consistency.
The coconut cream it turned out to be more like condensed milk. I was beating for about 8 minutes or so and the cream almost made soft peaks but then it just fell. I tried to put a bigger bowl underneath the beating bowl with ice in it to chill out the cream, but did not seem to help. I also put in a few tablespoons of corn starch, but that did not make a difference either. I learned later online that possibly it would have helped to pour out the excess liquid from the coconut cream before beating.
Overall very good but it became very dense and decadent vs light and fluffy.
If I were to do this again, I would buy cool whip and save the hassle.
Christy I am so glad to hear this was great!! The coconut cream does need to be very chilled and the liquid doesn’t help. I will amend the recipe above to include that.
I am soooo going to try this! I have a recipe for angel food tunnel cake filled with whipped cream and strawberries but, coconut whipped cream?! My daughter and I love coconut anything! Thank you for the recipe, I’ll let you know how it comes out!
Yay!! Let me know how you like it.
Hello!!! I love this recipe…have made it twice. However, I can’t get the actual recipe anymore. Can you please sent it to me? Thank you so much!!!!
Shelby
Hi Shelby – I apologize if there was a glitch on my website the day you were looking for the recipe. But if you look at the post now, the actual recipe is above. Thank you!
Zainab, it looks awesome! So much flavors packed on this recipe that makes this simply irresistible, definitely having this on my table!
Let me know how you like it!
I was so excited to try this recipe, but I halved the sugar. For anyone out there reading this, DON’T do it!!!! The texture was like a flat rubber tire. :-p I may also have rushed “folding” the flour in which caused lumps and then mashing. Ah, adventures in cooking. They will make great “pancakes” I guess.
Oh no 🙁 I am so sorry Mandy! I hate when that happens but with all experiments, it either works or doesn’t. And when it doesn’t we learn from it and make the next one better! I hope your next try is successful. I would recommend following the recipe as written for the first time you try a recipe and then after that make your adjustments as you see fit.
Have you found any way to stabilize the coconut whipped cream? I would need to make and assemble this a few hours ahead of time, and I’m wondering if it will deflate even in the fridge. I’m not sure if adding corn starch or something else might help keep it firm. Any tips would be much appreciated!
I haven’t had to stabilize mine but I have used gelatin in whipped cream in the past. Hope that helps.
I am going to make this cake, but with regular whipped cream (no one is a fan of coconut in my family). So the hole in the middle from the angel food pan, did you just fill it with whipped cream and berries?
Hi Meggen, yes I filled the hole in the middle with whipped cream and fruits.
Thank you so much for sharing this recipe, Zainab! I have been in search of the perfect Memorial Day dessert, and this will be ideal. I cannot wait to try it!
I hope you enjoy it!!
Am never whipped creams perfectly its rarely hard job for me that way every time its made a bad tatse of cake
But know this coconut whipped creams am try it soon
Hi Zainab,
My mother loves angel cake a lot, thanks for this. She’s coming over next week, and I would love to make this for her; however close to zero sugar because of her health. Do you think mixing apples with strawberries would be ok?
I think apples and strawberries would work as a topping. You can cook down the apples if you’d like.
Now that Christmas is approaching, I will try it for sure. Thanks for sharing!
Let me know how it goes!