Strawberries and Cream Angel Food Cake with Toasted Coconut

Disclosure: This is a sponsored post written by me on behalf of Driscoll’s.
As always, all opinions are mine alone.

Did you know that May is National Strawberry Month?

I’m sure you probably didn’t, but that’s why you have me here. To remember all these crazy food holidays and make yummy items in celebration of them. Sounds good, right?

Well, today’s recipe does not disappoint. Strawberries always remind me of the simplicity of childhood. Every child (it seems) loves strawberries, I know I did. One of my fondest memories is visiting my aunt in the summertime when strawberries were HUGE, plump, and perfectly hued in that color that only strawberries are.. and my aunt would sit me down at her kitchen table with a bowl of strawberries and some sugar to dip them in. My eyes would roll back and I’d be in heaven for at least 30 minutes while I enjoyed my special treat.

Through the years many of my favorite recipes have always includes these beautiful berries, like cheesecake topped with fresh strawberries, lemonade freckled with this pretty fruit, these big beautiful berries dipped in chocolate or even a big beautiful strawberry margarita.

Today, however, I decided to celebrate a little differently. Remember those angel food cakes you can find during this season in the fruit aisle. You typically cut them up and add them to a dish with some fresh strawberries and whipped cream? It’s a delicious treat, but sometimes there’s nothing like homemade. So I decided to make my own angel food cake and fresh whipped cream for my own special strawberries and cream angel food cake and get a little fancy with some sprinkled toasted coconut.

Of course, it was heavenly.

I love how it’s not perfect. I’m not a cake decorator, but I love to bake. This is perfect, because you literally cut the cake in half, plop some cream and berries on top, then add more berries and cream to the top half too. It’s deconstructed and sort of “rustic”, which I love because it’s gorgeous, easy and so delicious. It makes quite a pretty presentation and my family couldn’t wait to dig in!

Make this for your next pool party, barbecue or summertime soiree and your guests will be begging for the first piece … and the recipe!

Angel Food Cake Ingredients:

• 1.25 cup sifted cake flour
• 1.75 cup granulated white sugar
• 12 egg whites
• 1/2 teaspoon salt
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Whipped Cream Ingredients:

• 2 cups heavy whipping cream
• 6 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Strawberries & Cream Angel Food Cake with Toasted Coconut Ingredients:

• prepared Angel Food Cake
• prepared whipped cream
• 16 oz strawberries, rinsed and hulled, then sliced – leave a few untouched as garnish or extra
• 1-2 tablespoons toasted coconut

Directions:

Begin by preheating oven to 325 degrees.
Measure cake flour in a mixing bowl, and 3/4 cup of sugar. Sift together three times, then set aside. Carefully break apart eggs one at a time over a small dish, separating yolks from whites, then place each egg white in a larger bowl. This will help prevent any yolks or shells getting in the whites. Add egg whites to mixing bowl, and mix on medium/high with measured salt. Once egg whites are frothy like the picture shown, begin to slowly add the cream of tartar.

Continue to mix the whites with cream of tartar on high until mixture thickens and soft peaks form. Slowly add the remaining one cup of sugar 1/4 cup at a time while continuously mixing. Once soft peaks are evident and all sugar is mixed in remove from mixer.
Slowly fold in the vanilla extract with a spatula.

Fold in a little bit of the flour mixture at a time with a spatula. Be sure to use an over and under motion, and pay close attention that flour mixture is folded in well. Once the last bit of flour has been added, fold a few extra times after the flour has disappeared.

Pour into an ungreased tube pan, cutting through a bit with the spatula and bake on the lower rack in preheated over for about 55-60 minutes.

Once top of cake is golden and a toothpick comes out clean, remove from oven.

Slide a long cake spatula around the sides of the cake, being careful not to cut it or scratch your pan. This will help loosen it from the pan. Immediately turn cake upside down on the “legs” of the pan over a plate or cake round. Let it loosen naturally and come out.

While the cake is cooling, prepare the whipped cream. Add all ingredients to a mixing bowl and beat on medium/high until stiff peaks form. Set bowl aside or refrigerate until ready.
Once cake has cooled sufficiently, take a serrated knife and cut cake in half straight across. Place top of cake on a plate nearby.

Spread half the whipped cream on top of lower half of the cut cake, then carefully arrange about half of the strawberries on top.

Place the top half of cake back on top of the cream and berries.

Now take the other half of the whipped cream and spread it on the top half of the cake, sprinkling the toasted coconut on top and more of the sliced berries in a cute pattern.

Add some large berries in the center of the cake as garnish, or as extra berries that can be grabbed and served with each slice.

Cut with a serrated knife.

This would be great served with more berries, some yogurt or even ice cream.

Enjoy!

Even your littlest guests are sure to enjoy themselves!

What are some of your favorite summertime desserts?

Check out more recipe ideas at Driscoll’s or follow along on twitter, facebook, pinterest, instagram and youtube for some more great ideas!