Tropical Toasted Angel Food Cake

Recipe

Dessert
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

12
Servings

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    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

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      Directions

      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

      Servings

      160 Calories per serving

      Amounts Per Serving

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

      Daily Values

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

      Recipe Source:

      Try-Foods International.