Tropical Toasted Angel Food Cake


Tropical Toasted Angel Food Cake

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Tow slices of stacked angel food cake garnished with fresh berries, lemon zest, and shredded coconut

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Recipe Data


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    Servings and Ingredients

    Serves 12
    ¼ c. freshly-squeezed orange juice
    1 pt. blueberries
    1 pt. strawberries, hulled and sliced
    ½ c. water
    ½ c. Hy-Vee sugar
    2 tbsp. freshly-grated orange peel
    1 tbsp. coconut extract
    1 (12 oz) Hy-Vee bakery-prepared angel food cake
    1 c. Hy-Vee sweetened coconut flakes

    Things To Grab


      1. Combine orange juice, blueberries and strawberries. Toss to mix and marinate 30 minutes.
      2. Meanwhile, prepare syrup. Combine 1/2 cup water, sugar, orange peel and coconut extract in saucepan. Bring to boiling over medium heat; stir and simmer 5 minutes until sugar is dissolved; remove from heat. If necessary, brush sides of saucepan with wet pastry brush to prevent burning.
      3. Slice angel food cake into 1-inch thick wedges. Arrange slices on baking sheet. Using pastry brush, brush syrup mixture evenly over both sides of each slice of cake.
      4. Spray skillet with nonstick cooking spray and heat over medium heat. Place 3 prepared cake slices in pan to toast 2 minutes per side; remove to baking sheet. Repeat with remaining slices. Add coconut flakes to skillet to toast 4 to 5 minutes or until golden.
      5. To serve, place toasted cake on plate and top with berries and toasted coconut flakes.

      Nutrition facts


      160 Calories per serving

      Amounts Per Serving

      • Total Fat: 2g
      • Cholesterol: 0mg
      • Sodium: 230mg
      • Total Carbohydrates: 34g
      • Protein: 2g

      Daily Values

      Vitamin A 0%
      Vitamin C 35%
      Iron 2%
      Calcium 4%

      Recipe Source:

      Try-Foods International.