Pina Colada Angel Food Cake - Ww Points = 5
photo by senseicheryl
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
12 pieces of cake
- Serves:
- 12
ingredients
-
FOR THE CAKE
- 354.88 ml cake flour
- 2.46 ml salt
- 12 egg whites, at room temperature
- 4.92 ml cream of tartar
- 354.88 ml granulated sugar
- 14.79 ml coconut extract
-
FOR THE GLAZE
- 236.59 ml confectioners' sugar
- 29.58 ml confectioners' sugar
- 14.79 ml pineapple juice
- 4.92 ml rum extract (or vanilla extract if you don't have rum extract)
- 59.14 ml unsweetened coconut, shredded, toasted
directions
- Place an oven rack in the lower third of the oven; preheat the oven to 375 degrees.
- Sift the flour and salt in a bowl. With an electric mixer on medium speed, beat the egg whites and cream of tartar until soft peaks form. Beat in the granulated sugar, 2 tablespoons at a time, until stiff peaks form. Beat in the coconut extract.
- Sift one third of the flour mixture over the egg-white mixture and, with a large rubber spatula, gently fold in just until blended. Repeat with the remaining flour mixture, one third at a time, being careful not to overmix the batter.
- Scrape the batter into an angel food cake pan; spread evenly. Immediately place in the oven and bake until the cake springs back when touched lightly, 35-40 minutes. Invert the pan on the neck of a funnel or bottle and let cool completely. To loosen, run a thin-bladed knife around the sides of the pan and around the center tube. Unmold the cake on a serving plate. If making ahead, wrap and let stand at room temperature overnight.
- To make the glaze: whisk the confectioners sugar, pineapple juice and rum extract in a bowl until smooth. Drizzle evenly over the top of the cake and sprinkle with the shredded coconut.
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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey