Coconut Angel Food Cake with Greek Yogurt Frosting

Coconut Angel Food Cake with Greek Yogurt Frosting

Angel food cake is a whipped cake made with lots of egg whites, a little flour, and usually no fat! It’s kind of like a cross between a marshmallow and a sponge cake..if that makes sense.

As the cake is pretty damn sweet (the sugar is what gives the cake body), we cut through that with a topping of Greek yogurt icing and fresh fruit (a beautiful combo of strawberries and peaches!) then a sprinkle of coconut and pecans too. This is a delightful dinner party dessert for the summer / warmer weather.

Coconut Angel Food Cake with Greek Yogurt Frosting

Coconut Angel Food Cake with Greek Yogurt Frosting

Usually the advice is to NOT grease an angel food cake pan as it will not rise properly. I was quite freaked out when testing this recipe that it wouldn’t come out of the tin, especially as I used a regular (i.e. not non-stick) bundt pan. So i sprayed it with vegetable oil spray and it literally came out FINE. So there’s a baking myth busted. But if you’re skeptical, just use an un-greased, normal angel food cake pan and you’ll be a-okay.

Coconut Angel Food Cake with Greek Yogurt Frosting

Coconut Angel Food Cake with Greek Yogurt Frosting

5 from 1 vote
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Prep Time: 20 minutes
Servings: 10 people

Ingredients

  • 6 egg whites
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 3/4 cup (150 g) granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 cup (60 g) all purpose flour
  • 1/2 cup (40g) desiccated / shredded coconut

for the Greek Yogurt Frosting:

  • 1 cup (220g) Greek Yogurt
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • toppings: fresh fruit , (I used apricots and strawberries), pecans, flaked coconut

Instructions

  • Preheat the oven to 350°F (180°C).
  • Whisk the egg whites together with the cream of tartar and salt. Continue to whisk whilst gradually adding in the sugar. Beat until the egg whites hold stiff peaks, then whisk in the vanilla and almond extracts.
    6 egg whites, 1 tsp cream of tartar, 1/4 tsp salt, 3/4 cup (150 g) granulated sugar, 1/2 tsp vanilla extract, 1/2 tsp almond extract
  • Sift the flour into the bowl. Also add the coconut to the bowl. Fold it all together with a rubber spatula until just mixed.
    1/2 cup (60 g) all purpose flour, 1/2 cup (40g) desiccated / shredded coconut
  • Pour the batter into an angel food cake/bundt cake / tube pan (if you use a bundt pan, I’d say you should grease it or make sure it’s non-stick). and bake for 20-30 minutes. Leave to cool upside-down, on a wire rack. Once cool, loosen the edges with a palette knife and turn out onto a serving plate.

When ready to serve – add the toppings

  • For the frosting, stir together 1/2 cup of the yogurt with all the powdered sugar and vanilla extract. Frost the cake with this, then use the additional yogurt to spoon + swirl on top. Decorate with your choice of toppings.
    1 cup (220g) Greek Yogurt, 2 tbsp powdered sugar, 1 tsp vanilla extract, toppings: fresh fruit
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!

93 thoughts on “Coconut Angel Food Cake with Greek Yogurt Frosting”

  1. Kartik @ Bakeology 101

    I know that feeling. For me, medical school just keeps throwing so much information and I’m like – “my brain is not that big.”

    Love the coconut angel food cake concept – beautiful, delicious, and decadent. I kind of want to just jump into it. Any chance you could mail it to the US in exchange for a baked good :-)?

    1. woah well I’m not even in Uni yet! Can’t imagine what medical school must be like :/ POWER THROUGH

      Thanks! haha I think it would die in the mail 😉

  2. Sarah | The Sugar Hit

    YOUUUUU. You poor bugger, exams are the worst! All that and YOU GREASED THE PAN!

    But that worked out ok. So your exams will too. And then you’ll get back to ur London lyfe.

    ah, what a time to be alive.

  3. Mallory @ Because I Like Chocolate

    Beautiful pictures. I totally understand the stress of school and trying to make blogging a priority amongst a plethora of other things. But it can be done!

    1. Thanks Mallory! It is hard to balance everything, but I always find a way to make time for the things I enjoy doing 🙂

  4. Belinda @themoonblushbaker

    Lol london style! you need a dance.
    Wonderful cake recipe! Still i have not dared to make the bundt in fear of breakage.

    1. ahah oh man, please no dancing :/
      Thanks Belinda! Bundt pans can be scarryyyyy unless you grease them really really well

  5. Haley @Cupcakes and Sunshine

    OH gosh. This looks wonderful. I’m making it. soon. I currently look like the second picture with the “deadlines” “schedules” and “work” too. gosh darn it. Angel food cake real soon though.

    1. Thanks Haley! It’s good to hear it’s not only me with all the scary deadlines and work! Cake = the light at the end of this stressful tunnel, atm

  6. Zinny | The Vanilla Hub

    Looks beautiful, as always! I love your addition of coconut and using Greek yoghurt for icing! All the best for your exams and things. I’m sure you’ll get through fine!

  7. Oh exams. I remember them, just 😉
    Lovely lovely cake, perfect timing for us down here in Australia! Strawberry seasons is in full swing!

    1. ahah, I can’t wait to forget them.
      Thanks Emma, I never thought about the different seasons in different parts of the world (duhhh) – yay!

  8. Rochelle Hutchinson

    I know the feeling gurrrlllll!! I just started uni last week and I’m already stressed. So much to do and I haven’t even got coursework yet:( what are you studying?
    Btw cake look delicious, love the fruity topping.

    1. ahh man, good luck with Uni!
      I’m doing Chem, Bio and Maths. So no essays! But lots of calculations and coursework.
      Thanks Rochelle

  9. As always, your photos are awesome. I saw angel food cake being made on GBBO and it looked really tricky, but maybe they they are just being over-the-top for TV. I love the yogurt frosting idea!

    1. Thanks so much Kezia 🙂
      ahahahaha I know! That’s when I was like ‘ohhhhh woah there, I greased the cake tin when I made my angel food cake. Is that not right..?’

  10. I make ice cream, and sometimes I do the custard base which uses egg yolks. This cake recipe is perfect for the leftover eggwhites. Not sure why this never ocurred to me as the egg whites sat moldering in the fridge. Duh. So thank you for this…..and your gorgeuos pictures, and your sense of humor, and your fearlessness in the kitchen. Cannot wait for the pumpkin things. You are an inspiration for an oldster just learning to enjoy cooking.

    1. I always forget about all the recipes for using up loads of egg yolks / egg whites and inevitably throw them away :/ soooo it’s not only you!

      Thanks so much Mykayla 🙂 (and I cannot wait to post the pumpkin things!)

  11. Stephanie @ Girl Versus Dough

    You could post this cake in the dead of winter and I will still be ALL OVER THAT MO’.

  12. Wow, this looks incredible!
    Definitely will be making this when I get a chance. I totally get where you’re coming from about school – I’m in the same year as you so everything is stressedout.com at the moment!
    But baking makes everything better!

  13. You rebel, you. Girl, I just had exactly 6 egg whites I needed to use up and that was THREE DAYS AGO…….so. We’re going to have to talk about this timing thing. As in we should really coordinate our schedules and you can feel free to send this angel cake to my doorstep as reparation, okay? 😀 so fluffy, lovin’ it!

    1. thanks Ellie! Well..it just makes one bundt cake soooo I’d say about 8 servings, but you can esily get 10-12 servings out of it, depending on how big you cut the pieces

  14. Sophia@ NY Foodgasm

    I LOVE LOVE LOVE your blog and this recipe is just amazing! I love the personal touch you add and that everything is so darn pretty! We should be blogger besties!

  15. Baaaha, your posts are always so sweet and funny. Honestly, I always wonder how you do it. Being so busy at school and still finding the time to not only bake those amazing things but also taking those amazing pictures of all the amazing things you bake PLUS finding the nerve to upload all the stuff and post it in such a funny, entertaining way.
    Just love your work!

    1. thanks Sina 😀
      Me too haha, but somehow I just make time for it!
      and holy moly, it is really hard (even now) to post stuff, especially when it involves my face :/

  16. Your posts always leave me laughing. LOVE! The photos of you are hilarious. I completely understand the crazy times, but you are doing an amazing job, girl! Keep at it. And, I’ll take this summer cake any day…or season. It’s friggin’ gorgeous.

    1. That is my aim!!
      Thanks so much Ashley, your support means so much to me 🙂
      Lookin forward to posting the pumpkin recipes… 😉

  17. Eva | Adventures in Cooking

    So beautiful! I love the colors of this cake….But I love the idea of how it tastes even more. Greek yogurt = ftw! And that cake-cutting gif – O.M.G. I’ve got to make some angel food happen in my kitchen stat.

    1. Thanks so much Eva! yusss the Greek yogurt is sooo good with the cake because it’s all tangy and creamy!
      AND I’VE TOTALLY JUST REALISED I NEED TO COMMENT ON YOUR POSTS OMG AHHHH

  18. Wait…you’re not supposed to grease the pan?.. 😉 I’d be down with this cake all day errday.. no matter the season.

    1. haha I only realised when I was watching a cooking show and there was this whole deal about not greasing the pan for angel food cake and I was just like ‘whaaaa?’
      thanks girl!

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  20. izy, it is beyond me why anyone would post anything REMOTELY negative on this gorgeous website.
    the equivalent would be to punch a cute kitteh in the face. WHY?

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  22. Yuusssssss, the angel food cake! You know I love angel food cake + strawberries + whipped cream, but that Greek yogurt frosting takes it to a whole ‘nother level of friggin’ awesome. SUMMER FOREVER. I’ll eat pumpkin soup for dinner and five slices of angel food cake for dessert.

    And I feel ya on the craziness. Lately I’ve had a lot of days where staring at the computer for a moment longer makes my brain want to melt, and I just have to tell myself to go watch some tv and deal with it later. By winter we’ll be cold and stuck inside, and taking pictures and posting and commenting like it ain’t no thang. That’s what I keep telling myself anyway. 😉

    1. HAHA I KNOW FINALLY RIGHT!?
      Yayyy balance those seasons out like a pro!

      ughh you just put into words how I’ve been feeling for the past few months!
      haha winter is totally like blogger season!

  23. THANK YOU FOR THIS!!!….My absolute FAVORITE cake…which hubster detests…made with a REGULAR BUNDT PAN!!…Not only have you disproved the angel-food “absolute” of never greasing…but I thought that here in France, I would NEVER be able to make this (angel-food cake pans are hard to find here)!!

    Love its lightness…your fresh, minimal fresh fruit and greek yogurt topping….This is gorgeous…as is your humour and stellar photography…Consider me a fan!…Thanks to Jessica via “How Sweet It Is” blog.

  24. Ohh my goshh, i-need-this-cake!! Right now i mean coconut and frosting and fresh fruits and that fluffiness and and… Definitely gonna try this at weekend.
    But… Would you have any idea what could i substitute cream of tartar with? And what amount? It’s just impossible find it here for some reason. I would be so grateful!

    Anyway thanks so much for all these superb recipes, they are overly perfect. We’re soon getting an overload of all kind goodies here ;))

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  26. This looks amazing!! I wonder what other fruit/nut combo would be good on top…

    By the way, We have the same name…

    Ain’t that funny 😀

  27. Bouillon de Notes

    A cake for angel, I love it, how delicious it looks like, I’m sure some people will love it too, thank you:)

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  29. Calgary Caterers

    That looks so tasty. I need to a piece of fruit or something or there’s a 90% chance I’ll have cake for lunch.

  30. Paula @ Vintage Kitchen Notes

    The only time I made an angel food cake I use a special pan that allows space for the cake to fall, didn’t grease, correctly whipped whites, bla bla.. and it was a flop, big time. So I’m going with greased bundt next time. Girl, that cake looks so good you could make a convert out of me!

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  34. Last time I made angel food cake, it turned into a pile of cake bits that I had to glue back together with boiled icing. So yours looks pretty good. Even if you greased the pan.

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  38. Hi! Cake looks gorgeous! I’m gonna make it for my friends birthday, but I just had one question – did you use a smaller bundt pan? The recipe calls for 6 egg whites and usually angel food cake can use upwards to 10 egg whites. Thanks!

    1. Thank you! Hmmm, It was a regular sized bundt pan, but I think that the cake wasn’t as tall as a normal angel food cake.

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  40. This recipe is AWESOME! I have never made an angel fook cake from scratch. It was my co-worker’s birthday and the whole office went gaga! Hehehe! The greek yogurt topping really takes this cake to another level of yummy goodness. Thanks!

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  42. Okay dude,

    I might be in Australia…but this was totally my life in Year 12 (my final high school year) AND I bloody love Hustle. BEST SHOW EVER!

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  47. I searched far and wide for a tasty cake recipe that wasn’t loaded with sugar for my son’s first birthday smash cake. He’s now 3 and I’m making this cake for the third time 🙂 The whole fam loves it! Thanks Izy!

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