Lemon Coconut Angel food Cake with Cream Cheese Whipped Cream and Blueberry Sauce

It was my mom’s birthday the other day! So they came up to the cities here to celebrate!! We love celebrating birthdays in our family, I always try and make their favorite meal and then birthday cake cake is a must have. So this is just a couple of my moms favorite flavors together. The angel food is so light and airy, it’s like you’re eating clouds. It almost feels healthy 🙂 The lemon adds a bright citrus to it, along with the beautiful cream cheese whipped cream, it’s heaven. As soon as I put this cake on the table we sang happy birthday and the whole thing was devoured!! So it didn’t last long. But if it does happen to stay around in your house it will last for 3-4 days in an airtight container in the fridge.

Lemon Coconut Angel food Cake

Ingredients

• 1 1/2 cups powdered sugar
• 1 cup cake flour
• 1 1/2 cups egg whites (about 10-12 eggs)
• 1 1/2 tsp. cream of tartar
• 1 cup sugar
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1 tbsp. lemon zest
• 1 cup sweetened shredded coconut

Directions

Move your oven rack to the lowest position. Pre-heat oven to 375 degrees F. Sift together the powdered sugar and flour together in a small bowl and set aside. Start mixing together the egg whites, cream of tartar and salt together until foamy. With the mixer running on high-speed gradually add the granulated sugar a little bit at a time. Add the vanilla extract. Continue beating until you have stiff glossy peaks.

Break up the shredded coconut into the flour mixture, so it’s all coated evenly with the flour. Sprinkle in the flour sugar mixture 1/4 cup at a time folding it in gently. Try to keep all the air in the batter and not to deflate it. Pour batter into greased angel food cake pan (tube pan).

Bake for about 30-35 minutes until cake is golden and cracks feel dry and when touched the cake springs back. Immediately out of the oven invert the pan upside down onto a glass bottle or heat proof surface, for about 2 hours or until the cake is completely cooled. Loosen from the pan with a long knife or metal spatula and remove from pan. Then frost with the cream cheese whipped cream.

Cream Cheese Whipped Cream

Ingredients

• 1/2 cup cream cheese, softened and room temperature
• 1 cup heavy cream
• 1 tsp. vanilla extract
• 1/4 cup powdered sugar

Directions

In a large bowl add the cream cheese and beat on medium high speed for 2-3 minutes until completely smooth. With the mixer running slowly add the heavy cream and mix until thick stiff peaks form and it’s doubled in size. Gradually add in the vanilla and powdered sugar and mix until it’s all combined and perfectly smooth. Making sure to scrape down the sides. When the cake is completely cooled frost all sides of the cake.

Blueberry Sauce

Ingredients

• 1 1/2 cup fresh blueberries
• 1/4 cup lemon juice
• 1/2 cup sugar

Directions

Add all the ingredients into a small sauce pan and cook on medium low until all the blueberries have burst and the sauce has thickened. It should coat the back of a spoon. Pour into a blender and blend until completely smooth then pour into a small bowl and refrigerate for about 10-15 minutes just until cooled.

Once cooled pour over the top of the frosted cake and sprinkle some more shredded coconut over the top for garnish. Serve immediately and watch it disappear!!