Go Back
Print
Lemon-Coconut Golden Angel Food Cake is a light and airy dessert topped with lemony whipped cream, toasted coconut, and candied lemon slices. A delicious cake

Lemon-Coconut Golden Angel Cake

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author Cathy Trochelman

Ingredients

  • 6 egg yolks
  • 6 egg whies
  • ½ c. water
  • ¾ c. Truvia Baking Blend
  • 1 tsp. vanilla
  • ¾ tsp. cream of tartar
  • 1 ½ c. cake flour
  • ¼ tsp. salt
  • For whipped topping:
  • 3 c. heavy whipping cream
  • 3 Tbsp. Truvia Baking Blend
  • 1 tsp. lemon extract
  • ½ c. lightly toasted coconut or more, to taste
  • For candied lemon slices:
  • 1 lemon thinly sliced
  • ½ c. Truvia baking blend
  • *To substitute regular sugar for Truvia simply double the amount in each step.

Instructions

  1. For cake:
  2. Beat 6 egg yolks until thick, 3-4 minutes.
  3. Add ½ c. water and continue beating until thick, about 3 minutes.
  4. Add Truvia a little at a time.
  5. Add vanilla and mix until combined.
  6. In a separate mixing bowl, beat 6 egg whites until they hold a point, but are still shiny.
  7. When they start to turn foamy, add cream of tartar.
  8. Slowly fold flour and salt into egg yolk mixture.
  9. Fold egg white mixture into egg yolk mixture.
  10. Pour batter into a large ungreased tube pan and bake at 325 degrees for 1 hour.
  11. Invert to cool.
  12. For Candied Lemon Slices:
  13. Combine ½ c. Truvia and 1 c. water in a small skillet.
  14. Bring to a boil over medium-high heat, stirring until the sugar dissolves, 3-4 minutes.
  15. Add the lemon slices and simmer until tender and translucent, 5 to 7 minutes.
  16. Drain and cool on a wire rack.
  17. For Whipped Topping:
  18. Combine heavy whipping cream, 3 Tbsp. Truvia, and lemon extract in a large chilled mixing bowl.
  19. Using chilled beaters, beat at medium speed until stiff peaks form.
  20. Spread generously over cooled cake and top with toasted coconut and candied lemon slices.