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Coconut & Raspberry Angel Food Cake

Present this festive showstopper at your next dinner party or holiday luncheon and expect praise for days to come.

Coconut & Raspberry Angel Food Cake

Serves 12

75g high-grade flour
50g cornflour
75g icing sugar
8 large egg whites
1 tsp cream of tartar
½ tsp coconut extract
1 tsp vanilla extract
200g caster sugar
2 cups coconut flakes
fresh or freeze-dried raspberries, to decorate

Coconut Butter Cream

4 large egg whites
1 cup caster sugar
450g butter, in small pieces, softened
¼ cup coconut cream
1 tsp coconut extract
1 tsp vanilla extract

Preheat oven to 160°C. Grease a 23cm ring-shaped or tubular cake tin. If you don’t have one, use a round cake tin with an empty can upside down in the centre to make the hole. Take two separate sheets of double thickness greaseproof paper with a fold down the centre.

Sift flour, cornflour and icing sugar together into the centre of one sheet of paper.

Pick up the paper and sift mixture into the centre of the other piece – this makes it easier to transfer back and fourth without losing any air.

Whisk egg whites until frothy. Add cream of tartar and a pinch of salt. Sprinkle in coconut extract, vanilla extract and 1 tablespoon warm water.

Continue whisking until egg whites are stiff but not dry, about 5 minutes.

Add sugar to egg white mixture, two tablespoons at 
a time, whisking between each addition – the mixture should be the consistency of piping meringue.

Fold in the flour mixture a little at a time with a large metal spoon, being very careful not to over-mix so you don’t lose the air. Spoon into the prepared tin. It should be about two-thirds full. Pull a knife through the mixture to break any large air bubbles. Level top if necessary.

Bake for 35-40 minutes or until cake springs back when touched with a finger and a skewer comes out clean.

To cool, invert cake upside down in the tin on a wire rack (the steam from the cake will help to release it from the tin).
Gently run a palette knife round the sides of the tin, then turn out.

Leave for 2 hours until cake is completely cold.

Meanwhile, to make coconut butter cream, combine egg whites, sugar and a pinch of salt in a heatproof bowl. Set bowl over a saucepan containing 4cm simmering water. Whisk constantly until mixture is opaque and warm to the touch and a thermometer registers 60°C, about
2 minutes.

Transfer to a stand mixer and beat egg whites on high speed with whisk attachment until they are 40°C and sticky, about 
7 minutes.
Reduce speed to medium high and beat in butter, 1 piece at a time. Beat in coconut cream and coconut and vanilla extracts.

Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium high until well combined, about 1 minute.

Spread coconut butter cream evenly over turned- out cake. Stick coconut flakes to cream on sides and top of cake. Garnish with fresh or freeze-dried raspberries on top. Cut into pieces to serve

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