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Chocolate-Swirled Coconut Angel Cake with Creme Anglaise

Chocolate-Swirled Coconut Angel Cake with Creme Anglaise

Get Ready

Servings: Serves 10Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

1/2 cup unsweetened shredded coconut (cake)
1 cup cake flour (cake)
11/4 cups plus 2 Tbsp. confectioners' sugar, divided
1/4 tsp. salt (cake)
2 Tbsp. sifted unsweetened cocoa powder (cake)
11/2 cups egg whites (from about 10 to 12 large eggs) at room temperature (cake)
1 tsp. cream of tartar
1 tsp. vanilla extract (cake)
strawberries for garnish (optional)
toasted shredded coconut for garnish (optional)
2 cups whole milk (creme anglaise)
3 Tbsp. sugar (creme anglaise)
4 egg yolks (creme anglaise)
2 tsp. vanilla extract (creme anglaise)

directions:

1. (cake) Preheat oven to 325 degrees F. Have ready a tube pan with a removable bottom and a thin-neck bottle (like a wine bottle) for cooling if the pan doesn't have built-in feet for resting.
2. (cake) Toast coconut in a large skillet over medium heat just until golden, about 4 minutes. Transfer to a bowl and set aside.
3. (cake) Sift flour with 1/2 cup of the confectioners' sugar and salt into a medium bowl; set aside. Sift 3/4 cup of confectioners' sugar into another bowl.
4. (cake) In a small bowl, sift together remaining 2 Tbsp. confectioners' sugar and cocoa; set aside.
5. (cake) Beat egg whites in a large bowl until frothy, using an electric mixer on low speed. Add cream of tartar and whip for a few seconds, then add 2 Tbsp. of the 3/4 cup confectioners' sugar and whip for a few seconds. Add remaining confectioners' sugar gradually, a few tablespoons at a time. Whip egg whites until they are dry and glossy.
6.(cake) Measure out 1/3 of the reserved toasted coconut and sprinkle on the egg whites. Add vanilla. Fold in very lightly with a rubber spatula just to combine.
7. (cake) Sprinkle flour mixture over whites and lightly fold in with a rubber spatula until just barely incorporated.
8. (cake) Sprinkle remaining coconut on bottom ungreased tube pan. Spoon half the batter into the pan. Sprinkle with cocoa-sugar mixture. Spoon the rest of the batter into the pan. Bake until cake has risen and top is golden, about 45 minutes. A tester should come out clean. As soon as cake is done, invert onto neck of a bottle or the feet of the pan. Allow to hang (rest upside down) for several hours or overnight until cool.
9. (cake) Invert onto a serving plate, carefully sliding a knife under the pan bottom to release it. Garnish with strawberries and toasted shredded coconut if desired. Serve with creme anglaise in a bowl on the side.
1. (creme anglaise) Put milk and sugar in a medium saucepan and heat over medium heat to dissolve sugar. In a small bowl, whisk egg yolks with a fork to combine, being careful not to froth them too much. Whisk 2 Tbsp. of hot milk into egg yolks, and then add egg yolk mixture to pan of milk.
2. (creme anglaise) Cook over low heat, stirring constantly with a wooden spoon, until liquid begins to thicken, about 12 to 16 minutes. Watch heat carefully - too hot and custard will separate. Mixture is thick enough when drawing your finger across custard on the back of the spoon leaves a "trail." You can also use a candy thermometer and cook to 170 degrees F to 175 degrees F.
3. (creme anglaise) Remove pan from heat and stir in vanilla. If there are lumps, even small ones, strain through a sieve.
4. (creme anglaise) Cool to room temperature, place in a bowl, and refrigerate. To store overnight, place a piece of plastic wrap directly on the custard to prevent a skin from forming. Can be stored for 1 to 2 days.
Source: Hannaford fresh Magazine, May - June 2014

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Quantity Ingredients  
1/2 cup unsweetened shredded coconut (cake)  
1 cup cake flour (cake)  
11/4 cups plus 2 Tbsp. confectioners' sugar, divid  
1/4 tsp. salt (cake)  
2 Tbsp. sifted unsweetened cocoa powder (cake)  
11/2 cups egg whites (from about 10 to 12 large eg  
1 tsp. cream of tartar  
1 tsp. vanilla extract (cake)  
strawberries for garnish (optional)  
toasted shredded coconut for garnish (optional)  
2 cups whole milk (creme anglaise)  
3 Tbsp. sugar (creme anglaise)  
4 egg yolks (creme anglaise)  
2 tsp. vanilla extract (creme anglaise)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 10
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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