Hawaiian Angel Food Cake

Angel food cake is one of the healthier cakes out there, but fair warning: it still has quite a bit of sugar in it! It is so delicious, light, and airy with that perfect amount of sweetness. I have this fabulous angel food cake recipe from Allrecipes, but I thought I would add something new to it this time. I added crushed pineapple and flaked coconut to give it that "Hawaiian" flare. With the addition of these ingredients, this may increase your baking time because the cake becomes a bit denser. Just be sure to watch your cake carefully toward the end of the baking time. 

Fresh fruit and a dollop of cool whip (or whipped cream) accompany this cake so well!

One other note: It is very important to have your egg whites at room temperature before mixing them. This allows them to become fluffier much faster and form such nice stiff peaks!

This recipe also requires a stand mixer or hand mixer. Mixing the eggs whites takes quite a few minutes for them to form into stiff peaks. I am fortunate to have a KitchenAid mixer, which allows me to multitask while the egg whites are mixing! I  can just step back and let the mixing take over!

Hawaiian Angel Food Cake

Ingredients

• 12 eggs (1 1/2 cups egg whites (egg beaters))
• 1 1/4 cups confectioner's sugar
• 1 cup all-purpose flour
• 1 1/2 tsp cream of tartar
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 tsp salt
• 1 cup sugar
• 1 (8-oz) can crushed pineapple, with juice (optional)
• 1/2 - 1 cup coconut, flaked (optional)
• Fresh fruit, cut-up (optional)
• Whipped cream or cool whip (optional)

Directions

1. Preheat oven to 350 degrees F.
2. Separate eggs; discard yolks or refrigerate for another use. Place in a mixing bowl; let stand at room temperature for 30 minutes.
3. Meanwhile, sift confectioners' sugar and flour together three times; set aside.
4. Add cream of tartar, extracts and salt to egg whites; beat on high speed.
5. Gradually add sugar, beating until sugar is dissolved and stiff peaks form.
6. Fold in flour mixture, 1/4 cup at a time.
7. Carefully fold in pineapple and coconut until just incorporated.
8. Gently spoon (or carefully pour) into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
9. Bake for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.
10. Serve cake slice with fresh fruit and a dollop of cool whip!