Coconut Angel Food Cake
- 1/2 cup cake flour, sifted
- 1/2 tsp. baking powder
- 1/8 tsp. salt
- 3 egg whites
- 1/2 cup granulated sugar
- 1/2 tsp. almond extract
- 1/4 cup light coconut milk
- 1/4 cup coconut flakes, toasted
- 1/8 cup sliced almonds
- 8 strawberries or fresh berries
- 1 tbsp. no-pulp orange juice
- 1/2 tbsp. cornstarch
- 1/2 cup light coconut milk
- 1/4 cup granulated sugar
Whisk flour, baking powder and salt together in a medium bowl and set aside.
Place egg whites in base of Whip 'N Prep Chef. Turn handle to whip until egg whites are stiff;
add sugar and almond extract and turn handle to whip until glossy.
Add coconut milk and flour mixture. Turn handle to mix until blended.
Fill Water Tray with 1 3/4 cups/400 mL water. Place Steamer Base over Water Tray.
Divide batter between 8 CrystalWave® Ramekins and place ramekins in Steamer Base.
Cover and microwave on high power for 8 minutes or until a toothpick inserted into center of cake comes out clean.
Meanwhile, prepare icing.
In a small bowl, combine orange juice and cornstarch and set aside.
In a small saucepan, slowly bring coconut milk and sugar to a boil, stirring constantly.
Once coconut milk boils, add orange juice mixture and reduce heat to medium low, stirring constantly until thickened.
Once cool, remove cakes from ramekins onto a serving plate. Spoon 1/2 tbsp. icing over cakes and top with toasted coconut and almonds. Garnish with fresh berries.
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