Angel Lush Cake

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Cake Ingredients:

10 egg whites
1 tsp cream of tartar
2/3 cup coconut sugar
2 eggs
1 Tbsp vanilla extract

Filling Ingredients:

3/4 cup unsweetened coconut flakes, toasted, divided
1 can (8 oz) crushed pineapple in 100% pineapple juice
Lite coconut milk or dairy milk
1/2 cup coconut sugar, divided
1/2 tsp vanilla extract
4 egg yolks
2 tbsp arrowroot starch
1/2 cup heavy cream or 1/2 cup coconut milk solids (see NOTE)
1 cup raspberries and/or pineapple chunks (optional for garnish)


1. Heat oven to 350°F

2. Beat 10 egg whites and cream of tartar at medium speed until foamy. Add sugar, 1 tablespoon at a time, beating constantly at high speed until sugar is dissolved and egg whites are glossy and stand in soft peaks

3. Whisk 2 eggs and vanilla in a large bowl. Add cake mix; stir until well blended. Mixture will be very thick. Gently fold in about 1 cup of egg white mixture to lighten the cake batter. This may take a minute or two since the cake mix is so thick. Gently but  thoroughly, fold in remaining egg white mixture.

4. Spoon into ungreased 10-inch tube pan (angel food cake pan). Gently smooth the top of batter

5. Bake 35 to 40 minutes or until cake springs back when touched lightly with finger. Invert cake in pan on large funnel or bottle neck. Cool completely, about 1-1/2 hours. Loosen cake for pan (outer sides, inner tube) with narrow spatula or knife; remove cake by pushing up from bottom. Loosen cake from bottom with narrow spatula or knife and gently shake onto serving platter (sides of cake may temporarily feel a little damp)

6. Frost with desired frosting and top with raspberries, or follow directions below to make an Angel Lush Cake

For The Filling:

1. Drain pineapple, reserving juice. Add enough lite coconut milk to juice to measure 2 cups. Pour into saucepan; stir in 1/4 cup of the sugar and the vanilla.

2. Combine the eggs yolks, arrowroot starch and  remaining 1/4 cup sugar until smooth and well blended; set aside

3. Bring pineapple juice mixture just to boil in a saucepan over medium heat. Remove from heat

4. Gradually add about half of the hot juice mixture in a steady steam into the egg yolk mixture, whisking constantly. Return to saucepan.  Bring to boil on medium heat, stirring constantly.  Continue boiling 1 min., stirring constantly and scraping sides of pan.  Remove from heat. Cool 15 minutes, stirring every few minutes to prevent skin from forming. Stir in the crushed pineapple. Place a piece of plastic wrap directly on top of filling and refrigerate until completely cooled and thickened, about 3 hours

To Assemble:

1. Just before serving, beat heavy cream on high speed until soft peaks form; gently fold into filling mixture

2. Refrigerate while cutting cake layers

3. Cut cake horizontally into three layers

4. Place bottom layer on serving plate; top with a third of the filling, spreading to within 1/2-inch of edges

5. Add second cake layer; top with another third of the filling, spreading to within 1/2-inch of edges.

6. Add top cake layer; top with remaining third of the filling

7. Garnish with raspberries; serve. Refrigerate any leftover cake

Note: If you are using coconut milk solids instead of heavy cream, refrigerate 1 can (14 ounces) full fat coconut milk at least 8 hours. Do not shake the can before or after refrigeration. Spoon solid coconut milk from top part of can into small bowl. Do not add any of the liquid from the can. Beat on high speed until light and fluffy, Fold into filling mixture. Continue as recipe directs. (For this recipe, do not use lite coconut milk; it will not whip.)