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!
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
Lemon-Coconut Golden Angel Cake
- 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.
- 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.