This is how you faceplant into cake on a Friday.
I’m not even the biggest cake person, and yet this one had me ready to faceplant.
I’m particular about cake — give me layers of intense chocolate and I’m happy. Angel food cake is different. I only crave it sometimes. Smaller versions, like angel food cupcakes, feel more approachable, and I once turned angel food into French toast and could not stop eating it.
But layered? With just a thin smear of whipped cream between each slice? That transforms this airy cake into something unexpectedly decadent without making it heavy. I don’t sweeten the cream, because I want the cream to add richness and balance, not extra sweetness. It’s quickly become a bit of an obsession.
Making angel food cake is trickier than it looks. My first attempt taught me that it isn’t a simple bake — it requires specific flours, very fine sugar, properly prepared egg whites and gentle folding. It’s high maintenance, but worth the effort when it comes out light and springy.
If you really dislike coconut, plain whipped cream works perfectly here — no judgments. But coconut whipped cream? It’s so good. It doesn’t overwhelm with coconut flavor or feel weirdly textured; it adds a silky, slightly tropical layer that complements the cake.
The star finishing touch here is the grapefruit syrup. I could drink it straight — I even ate a few spoonfuls. If you love grapefruit, this syrup adds a bright, tangy counterpoint to the sweet, airy cake and the creamy coconut. It makes a generous amount, so you can halve the batch if you want less, but I suggest making the full amount and keeping the extra in the fridge for cocktails or to drizzle on other desserts.
Angel Food Layer Cake with Coconut Whipped Cream and Grapefruit Syrup
Yield:
1
cake
Ingredients
grapefruit syrup
-
1
cup
freshly squeezed grapefruit juice -
1 1/4
cups
sugar
cake
-
10
large egg whites
at room temperature -
1
cup
cake flour -
1 1/4
cups
caster sugar
(or blend granulated sugar to a finer texture) -
1/4
teaspoon
salt -
1
teaspoon
cream of tartar -
1
teaspoon
vanilla extract -
2
cans cold, full-fat coconut milk
refrigerated overnight
Instructions
grapefruit syrup
-
Combine the grapefruit juice and sugar in a saucepan over medium heat. Whisk until the sugar dissolves, then simmer for 4 to 5 minutes, stirring occasionally to prevent boiling over. Remove from heat and let cool until thickened. Refrigerate if making ahead.
cake
-
Preheat the oven to 350°F.
-
Ensure the egg whites are at room temperature. Sift together the cake flour, 1/2 cup of the sugar and the salt, repeating the sifting process three times for a light texture.
-
In the bowl of a stand mixer fitted with a whisk, beat the egg whites on medium until frothy. Add the cream of tartar and vanilla, then beat on medium-high until soft peaks form. Gradually add the remaining sugar, a few tablespoons at a time, beating until incorporated.
-
Remove the bowl and gently fold in the flour mixture in two or three additions using a spatula. Turn the whites over gently—do not stir—to keep the batter airy.
-
Spoon the batter into an angel food pan, smooth the top, and bake 35 to 40 minutes, until golden and springy. Immediately invert the pan and cool completely.
-
For the coconut whipped cream, use cans of full-fat coconut milk refrigerated overnight. Turn cans upside down, open and pour off the liquid, leaving the thick cream. Whip the cream with a whisk attachment until thick and creamy. Sweetening is optional.
-
Slice the cooled angel food cake into three layers with a large serrated knife. Spread a thin layer of coconut cream between each layer and assemble. Frost the outside with a thin coat around the sides and a slightly thicker coat on top. Refrigerate about 30 minutes before serving. Serve slices with grapefruit syrup to drizzle on top.
Notes
Dessert
American
Did you make this recipe?
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So fluffy. !!