A Light and yummy recipe for white angel food cake, Topped with a coconut syrup.
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Preheat oven to 350 degrees.
Have ready a non stick angel food cake pan or grease and flour a regular angel food pan.
Combine flour and salt into a bowl, set aside.
Using an electric mixer, beat egg whites on medium-high until foamy, about 1 minute.
Add cream of tartar; beat until soft peaks form.
Add sugar and vanilla, beat until stiff peaks form, about 2 minutes.
Sift flour mixture over eggs and use a spatula to fold in the mixture.
Gently spoon batter into cake pan; smooth top.
Bake 35-40 minutes or until cake is golden and springs back when lightly pressed.
Let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. let cool completely.
Once cake is cooled use a long serrated knife to slice cake into three layers.
To make the filling, whip cream and sugar until stiff peaks form.
Place bottom cake layer on a serving tray and alternate whipped cream layers and cake layers.
To make the syrup, in a medium saucepan, stir together the coconut milk and sugar over medium-high heat until the sugar is fully dissolved.
Let cool to room temperature.
Use a pastry brush to spread the coconut syrup all over the cake until it is saturated.
Immediately cover the cake with the coconut, pressing gently to ensure they stick on the cake.
Refridgerate until ready to serve.