Coconut angel food cake from Caprial's Desserts by Caprial Pence and Melissa Carey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on July 24, 2020

    This is a coconut lover's cake, with just the right amount of toasted coconut in the batter to give it that tropical flavor. I did swap out 1 teaspoon of the vanilla for 1 teaspoon coconut extract to really accentuate the coconut flavor. It is quite a sweet cake so I served it with homemade apricot ice cream the first night. It would also be very good with a fresh fruit compote of something like pineapple, mango or berries to offset the sweetness. The next day I made a couple of tablespoons of drizzle with powdered sugar and coconut rum as an experiment. It was tasty but too sweet so I will stick with fruit or fruit ice cream in the future.

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