Angel Food Cake with Coconut Whipped Cream and Berries
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 do not only scream SUMMER evening dessert but it 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 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?
Here are real-life comments from bakers who have tried and LOVED this recipe: https://www.pinterest.com/pin/225883737537330957/activity/tried
Classic angel food cake, filled with homemade coconut whipped cream and studded with berries for a pretty patriotic look! Assembly: cake layer adapted from better homes and garden cookbook As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Angel Food Cake with Coconut Whipped Cream and Berries
Ingredients
Toppings:
Instructions
Notes
Recommended Products
Nutrition Information:
Amount Per Serving:
Calories: 0Cholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
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
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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.