Pina Colada Angel Food Cake

Quintessential spring cake got a tropical makeover! PIÑA COLADA Angel Food Cake, bursting with tropical flavors, is here to stay.

Oh my gosh, you guys!! Two things I’m super excited about right now: 1. It’s officially SPRING!! (Though it means super busy time at the ranch (calving season) and my poor husband works non-stop, I’m mostly excited for nice and warm weather, because Grant and I can go for walks! Outside!!) 2. And this CAKE!

Not just another cake. PINA COLADA ANGEL FOOD CAKE!

Light and airy angel food cake loaded with tropical piña colada flavors! Pineapples, coconut and cherries on top. Easter dessert? I say, YES!

So let’s dive into the details, shall we?

We’ll make the angel food cake from scratch, because it’s better that way. You can find my step by step angel food cake recipe right here. But if you decide to buy yours, I won’t judge.

Next, it’s up to you to soak your cake with simple pineapple juice, OR mix it with a little bit of rum. I mean, how could you say no to boozy cake, right? As long as there won’t be any kids around!

Pineapple whipped cream filling is where you pack all the pineapple flavors. Did you see the tunnel I made in the cake? (Watch the tutorial up on top!) Fluffy whipped cream with pineapple chunks is perfect with light sponge cake. And finally, coconut cream cheese frosting to seal the deal. We’re infusing it with a little bit of coconut extract and covering it with ton of coconut flakes.

Toasted coconut flakes take this cake from great to the greatest, you guys. Its addicting crisp crunch is over the top amazing.

Hope you’ll try this cake, and please let me know if you do. Thanks for stopping by!

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Piña Colada Angel Food Cake

Quintessential spring cake got a tropical makeover! PIÑA COLADA Angel Food Cake, bursting with tropical flavors, is here to stay.

Yield: 10-12 servings

Ingredients:

For cake:

• 1 cup cake flour
• 1 ½ cups (300gr) sugar
• 12 egg whites
• 1 teaspoon cream of tartar
• ½ teaspoon salt
• 2 teaspoons pure vanilla extract

For pineapple whipped cream filling:

• ½ cup heavy whipping cream
• 2-4 tablespoons sugar
• 1 (8oz) can of crushed pineapple

For coconut pineapple cream cheese frosting:

• 8oz (225gr) cream cheese
• ¼ cup (55gr) unsalted butter
• 2 cups powdered sugar
• 1 tablespoon pineapple juice
• 2 teaspoons coconut extract
• 2 cups sweetened coconut flakes
• Maraschino cherries, optional

Directions:

1. To make the cake, preheat the oven to 325°F (160°C).
2. Sift together cake flour and ¾ cup of sugar.
3. In a large mixing bowl with whisk attachment, beat the egg whites until foamy on a low speed.
4. Add cream of tartar and salt and continue to beat, gradually increasing the speed to high.
5. When the egg whites get whiter, add remaining ¾ cup of sugar one tablespoon at a time.
6. Add pure vanilla extract and continue to beat on high speed until hard peaks form.
7. Transfer the whipped egg whites into a large bowl.
8. Add flour/sugar mixture and carefully mix everything together. Be careful not to deflate the batter too much.
9. Now transfer the batter to ungreased angel food cake pan. Even out the surface. Run a butter knife through the batter to remove any air bubbles.
10. Bake for about 40-45 minutes. It’s ready if the inserted wooden stick comes out clean.
11. Cool the cake completely in the pan upside down for 90-120 minutes. This will make sure the cake stays soft and fluffy while cooling.
12. To make whipped cream filling, whisk the heavy cream with sugar until hard peaks form. (Adjust the sugar to your taste.)
13. Drain the pineapple, reserving the juice for later. Carefully fold in the crushed pineapple into the whipped cream. Refrigerate until ready to use.
14. To make cream cheese frosting, in a mixing bowl with paddle attachment beat cream cheese and butter on medium high speed.
15. Add powdered sugar, pineapple juice and coconut extract. Continue to beat until nice and smooth. Refrigerate until ready to use.
16. To toast the coconut flakes, spread the coconut flakes evenly on a cookie sheet. Bake it for 5-8 minutes at 350°F (177°C), or until nice and golden, stirring every few minutes.
17. To assemble the cake, cut the cooled cake horizontally and remove the top layer. Using a small knife, cut out a tunnel in the center of the bottom layer.
18. Evenly soak the cake with a little bit of reserved pineapple juice (mixed with rum, if desired).
19. Fill the tunnel with pineapple whipped cream. Place the top layer and frost with cream cheese frosting. Then cover with toasted coconut flakes.
20. If desired, pipe cream cheese frosting on the top and garnish with maraschino

All images and text ©Shinee D. for Sweet & Savory by Shinee

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