In the Sept/Oct issue of WWM:

  • Dinner's ready! Fast fresh weeknight meals.
  • Fiber fill: Four convincing reasons to get your daily intake.
  • The breast defense: Which breast cancer screenings are right for you?
 
Plus.....
  • Mantras that motivate: Inspirational catchphrases that spur readers to success.
  • The kitchen workout: Tone while dinner's cooking.
  • Salsa lessons: Turn up the heat this fall.
 
COVER FOOD
Coconut-chocolate angel food cake

The sweet glaze and toasted topping are icing on the cake. Great for a dinner party or special occasion.

PREP 25 MIN | BAKE 35 MIN SERVES 16

1⅔ c cake flour
1 tsp baking powder
½ tsp salt
12 large egg whites, at room temperature
1 tsp cream of tartar
2 c sifted confectioners’ sugar, divided
5 Tbsp cream of coconut, divided
1 oz semisweet chocolate, grated
1 tsp coconut extract
¾ tsp vanilla extract
2 Tbsp water
2 Tbsp sweetened shredded coconut, toasted


1 Preheat oven to 375°F. Sift flour, baking powder and salt twice into medium bowl. With electric mixer on low speed, beat egg whites in large bowl until frothy, 2 minutes. Add cream of tartar. Increase speed to medium. Add 1¾ cup confectioners’ sugar, 1 tablespoon at a time, beating until firm with glossy peaks. (Do not over beat.)

2 Sift one fourth of flour mixture over beaten whites; gently fold in with rubber spatula until almost blended. Repeat 3 more times with remaining flour mixture. Gently fold in 3 tablespoons cream of coconut, chocolate and extracts just until blended.

3 Scrape batter into ungreased 10-inch tube pan (a tube pan with legs works best); spread evenly. Bake until cake pulls slightly away from sides of pan, 35–40 minutes. Invert pan and cool completely.

4 Glaze: Bring remaining 2 tablespoons cream of coconut and water to boil in small saucepan. Remove pan from heat; stir in remaining ¼ cup confectioners’ sugar until smooth. Run thin knife around edge of cake to loosen it from side and center tube of pan. Transfer cake to serving plate; top evenly with glaze and sprinkle with toasted coconut. Let stand until glaze sets, 1 hour.

PER SERVING (1⁄16 of cake): 154 cal, 3 g total fat, 2 g sat fat, 147 mg sod, 28 g total carb, 16 g sugar, 1 g fib, 4 g prot. PointsPlus value: 4

 
Magazine ORDER NOW

magazine ORDER NOW


Already SubscriberRenewGive as a giftPay onlineManage your account online


order now