Gluten Free Coconut Angel Food Cake

Gluten Free Coconut Angel Food Cake made with coconut flour and topped with coconut whipped cream and fresh strawberries, this is a dessert all will enjoy.

Prep Time 20

Cook Time 40

Total Time 1

Servings -12

Calories 545kcal

Author Sandra

Ingredients

Gluten Free Coconut Angel Food Cake

20 egg whites
1 1/4 cups confectioner's sugar
1 cup coconut flour
2 teaspoons cream of tartar
2 teaspoon almond extract
1/4 teaspoon salt
1 cup white granular sugar

Homemade Coconut Whipped Cream

2 cups heavy whipping cream
2 teaspoons coconut extract
4 tablespoons sugar
2 pounds fresh strawberries washed, rinsed, and quartered

Instructions

Gluten Free Coconut Angel Food Cake

Preheat oven to 350 degrees.
Place egg whites in a large mixing bowl.
Meanwhile, sift together confectioners' sugar and coconut flour by stirring three times then set aside.
Add cream of tartar, almond extract, and salt to egg whites; beat on high speed until it starts to get fluffy, about 2-3 minutes. Gradually add sugar and beat until it is dissolved and stiff peaks form, about 5-7 minutes.
Fold in flour mixture, a scoop at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife by using a swirling motion to remove air pockets.
Bake at 350 degrees for 45-50 minutes or until cake springs back when lightly touched, I always check my cake at 40 to see how much more time it needs.
Immediately invert pan; cool completely before removing cake from pan.

Homemade Coconut Whipped Cream

With an electric mixer, combine all ingredients and beat until stiff. Refrigerate until ready to serve.
Garnish angel food cake with whipped cream and fresh strawberries. Serve and devour!

Nutrition