Lemon-Coconut Golden Angel Food Cake is a light and airy dessert topped with lemony whipped cream, toasted coconut, and candied lemon slices. This cake is lightened up with Truvia® and perfect for Easter or any spring celebration!
I had a shocking realization the other day, when I was looking through my dessert recipes in search of something that would be appropriate to make for Easter. I found a few cutesy little treats, like Lemon Birds’ Nests and Malted Milk Fudge….but nothing that would qualify as an “actual” Easter dessert.
So I decided to expand my search to recipes I’ve made for other holidays, thinking maybe I could adjust a few things and make it work for our family celebration. And it was then that I realized I am falling seriously short in the celebration-worthy desserts category!
It makes sense, if I think about it. My “go to” contribution to most family gatherings is some type of salad, or maybe even an appetizer, but very rarely a dessert. Because when it comes to desserts, I feel like the pressure is on for it to be amazing! It is, after all, the finishing touch to the meal!
Lemon-Coconut Golden Angel Cake – A perfectly spring dessert
But. I can’t hide behind salads forever now, can I!? So I decided it was time to step out of my comfort zone and come up with something fit for Easter: a cake! But not just any cake. A cake that combines all things spring and screams CELEBRATION! A Lemon-Coconut Golden Angel Cake.
If you’ve never heard of a Golden Angel Cake, it’s a lot like an Angel Food Cake, but with the yolks. I love the contrast of the yellow cake and the white whipped cream topping, and with a little lemon and a sprinkle of toasted coconut, this cake is all dressed up and perfect for your celebration. Even better? It’s made up with Truvia®Baking Blend so it’s extra light and delicious! The perfect end to an Easter meal. And definitely celebration-worthy!
Lemon-Coconut Golden Angel Cake Recipe
Ingredients
- 6 egg yolks
- 6 egg whies
- 1/2 c. water
- 3/4 c. Truvia Baking Blend
- 1 tsp. vanilla
- 3/4 tsp. cream of tartar
- 1 1/2 c. cake flour
- 1/4 tsp. salt
- For whipped topping:
- 3 c. heavy whipping cream
- 3 Tbsp. Truvia Baking Blend
- 1 tsp. lemon extract
- 1/2 c. lightly toasted coconut or more, to taste
- For candied lemon slices:
- 1 lemon thinly sliced
- 1/2 c. Truvia baking blend
- *To substitute regular sugar for Truvia simply double the amount in each step.
Instructions
- For cake:
- Beat 6 egg yolks until thick, 3-4 minutes.
- Add 1/2 c. water and continue beating until thick, about 3 minutes.
- Add Truvia a little at a time.
- Add vanilla and mix until combined.
- In a separate mixing bowl, beat 6 egg whites until they hold a point, but are still shiny.
- When they start to turn foamy, add cream of tartar.
- Slowly fold flour and salt into egg yolk mixture.
- Fold egg white mixture into egg yolk mixture.
- Pour batter into a large ungreased tube pan and bake at 325 degrees for 1 hour.
- Invert to cool.
- For Candied Lemon Slices:
- Combine 1/2 c. Truvia and 1 c. water in a small skillet.
- Bring to a boil over medium-high heat, stirring until the sugar dissolves, 3-4 minutes.
- Add the lemon slices and simmer until tender and translucent, 5 to 7 minutes.
- Drain and cool on a wire rack.
- For Whipped Topping:
- Combine heavy whipping cream, 3 Tbsp. Truvia, and lemon extract in a large chilled mixing bowl.
- Using chilled beaters, beat at medium speed until stiff peaks form.
- Spread generously over cooled cake and top with toasted coconut and candied lemon slices.
Your cake looks absolutely delicious!! I am making a coconut cake and a chocolate cake for Easter and now I might also make your cake too!! Michael
I have never heard of a golden angel cake before but I love the concept! I tried making an angel food cake the other day with the incorrect pan (really need to buy one.) That did not end well, haha.
Thanks alot – your answer solved all my problems after several days stuilggrng
It’s good to see someone thinking it through.
Diapers in a size OTHER than newborn! She will so appreciate it to have some when the baby grows out of the ones that she gets from the shower.. Someone got me packages of diapers in sizes 2 and 3 and I LOVED IT!
Stop right now!! This looks absolutely fantastic!!! I could definitely use a cake like this for Easter, yum and so gorgeous!
Gorgeous cake! My family would be stoked if I showed up with this!
This is the perfect cake for Easter! So pretty, Cathy! 🙂
This looks amazing and celebration worthy! I love how light and fluffy it looks!
Such a beautiful cake! I bought my first pack of Truvia yesterday!!
You had me at lemon!! What an absolutely gorgeous cake, Cathy!!! It is definitely celebration worthy, and Thursday worthy! 😉
Friend you have totally pulled off the perfect Easter cake! This just screams celebrate and oh my gosh does it look amazing!
Gorgeous cake! It looks so light and refreshing. Shared!
I think you hit the nail on the head with this cake! Looks refreshing and delicious!
This cake makes me homesick for Mississippi church potlucks when I would always make a beeline for the homemade coconut cake. The frosting was always weightless, just like yours looks. I want a piece of your gorgeous cake right now, Cathy! <3
I agree with all that it looks great but why rate it 5 stars if you haven’t tried it? Would love to hear from someone that actually made the cake to see how it turned out!
Looks so delicious Cathy! Pinned to our coconut board.
Have a great day!
Is this cake not supposed to rise very much? It’s hard to tell from your picture. I made it exactly per recipe with eggs and egg whites beaten as directed and used my large tube pan (& I’m experienced at baking). We haven’t tasted it yet and it does smell good. It just didn’t rise very much. Will rate it after we have it for dinner with family tomorrow.
Disappointed. Within minutes of taking the cake out of the oven it deflated. Maybe because it lacked baking powder. Also, I suggest that you add some grease yo the pan before you add the mix. It was difficult to remove the cake.
I made this recipe for a church dinner and I was very disappointed with the results. Firstly the cake did not rise much and the bottom of the cake was hard. Secondly, I was not able to make the whipped topping as it never whipped, I kept placing the bowl/beaters in the freezer with no positive results, finally I had no choice but to purchase Cool Whip as I needed to get to the dinner. Lastly, this cake took me most of the day to make, I guess because I had such a difficult time trying to get it right. I will say when trying to cut it at the dinner was mostly impossible since the bottom was so hard. As you can imagine I was utterly embarrassed. If anyone has tried this recipe and has had positive results I would very much like to hear from you
I was very disappointed with the results for this cake. The bottom was very hard, difficult to cut, the whipped cream never whipped even after I placed the bowl and beater in the freezer multiple times, in the end I had to purchase Cool Whip for the topping. I was utterly embarrassed since I was taking the cake to a church dinner and I was the person bringing the dessert. Clearly there must be more to this recipe than was listed, it stated the eggs would get thick, this never happened. If anyone has made this cake and had positive results I would love for you to share them with me so I will know what went wrong. Thank you…….