Pina Colada Angel Food Cake - Ww Points = 5 Recipe

Name: Pina Colada Angel Food Cake - Ww Points = 5
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE; 1 1/2 cups cake flour; 1/2 teaspoon salt; 12 egg whites, at room temperature; 1 teaspoon cream of tartar; 1 1/2 cups granulated sugar; 1 tablespoon coconut extract; FOR THE GLAZE; 1 cup confectioners' sugar; 2 tablespoons confectioners' sugar; 1 tablespoon pineapple juice; 1 teaspoon rum extract (or vanilla extract if you don't have rum extract); 1/4 cup unsweetened coconut, shredded, toasted

Servings: persons

FOR THE CAKE
1 1/2 cups cake flour
1/2 teaspoon salt
12 egg whites, at room temperature
1 teaspoon cream of tartar
1 1/2 cups granulated sugar
1 tablespoon coconut extract
FOR THE GLAZE
1 cup confectioners' sugar
2 tablespoons confectioners' sugar
1 tablespoon pineapple juice
1 teaspoon rum extract (or vanilla extract if you don't have rum extract)
1/4 cup unsweetened coconut, shredded, toasted

1
Place an oven rack in the lower third of the oven; preheat the oven to 375 degrees.
2
Sift the flour and salt in a bowl. With an electric mixer on medium speed, beat the egg whites and cream of tartar until soft peaks form. Beat in the granulated sugar, 2 tablespoons at a time, until stiff peaks form. Beat in the coconut extract.
3
Sift one third of the flour mixture over the egg-white mixture and, with a large rubber spatula, gently fold in just until blended. Repeat with the remaining flour mixture, one third at a time, being careful not to overmix the batter.
4
Scrape the batter into an angel food cake pan; spread evenly. Immediately place in the oven and bake until the cake springs back when touched lightly, 35-40 minutes. Invert the pan on the neck of a funnel or bottle and let cool completely. To loosen, run a thin-bladed knife around the sides of the pan and around the center tube. Unmold the cake on a serving plate. If making ahead, wrap and let stand at room temperature overnight.
5
To make the glaze: whisk the confectioners sugar, pineapple juice and rum extract in a bowl until smooth. Drizzle evenly over the top of the cake and sprinkle with the shredded coconut.

1112

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE CAKE, 1 1/2 cups cake flour, 1/2 teaspoon salt, 12 egg whites, at room temperature, and more.

Yes, Pina Colada Angel Food Cake - Ww Points = 5 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pina Colada Angel Food Cake - Ww Points = 5

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions