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Coconut Angel Food Cake


Coconut Angel Food Cake


  1. Preheat the oven to 350° F. Line the bottom of an angel food cake pans with parchment paper. Since I used a Bundt pan, I didn’t do this step.

  2. In a medium-sized bowl add half of the sugar, coconut flour, and salt. Whisk to combine and set aside.

  3. Place the egg whites, cream of tartar, and vanilla extract in a large bowl. Using a stand mixer or hand mixer, whip the egg whites until you have soft peaks.

  4. Add small amounts of sugar, like 1 tbsp at a time, of the rest of the sugar while the egg whites are being whipped.

  5. Whip the egg whites until stiff peaks. The egg whites will look a little glossy and when you lift the whisk it will have egg whites that stay in a stiff peak.

  6. Take small amounts of the flour mixture and gently fold it into the egg whites using a spatula until all of the flour mixture is mixed in.

  7. Pour the batter into an angel food cake pan (or a Bundt pan like I used). Take a knife and run it through the batter to try to remove any air bubbles. Bake for 40-60 minutes, until the cake is golden and a toothpick can be inserted into the baked cake and comes out clean. It’s very important that the toothpick comes out completely clean, no crumbs. If you see some crumbs put it back in the oven for another 5 minutes.

  8. When the cake is done baking, turn the cake pan upside down and set it on its “feet” (if your angel food cake pan has any) or use a can or bottle. You are going to allow the cake to fully cool upside down so it doesn’t deflate. Don’t worry, the cake won’t fall out. One side of my cake did pull away from the side while cooling.

  9. Once the cake is fully cooled, like in 2 hours, you can take a knife and gently loosen the cake from the sides. Then invert the pan onto the cooling rack to release the cake. Cover in whip cream and berries like I did or in a glaze.

How to make


  • 12 egg whites, at room temperature

  • 1 ¼ tsp cream of tartar

  • 1 tsp vanilla extract

  • 1 ½ cups erythritol or sugar

  • 6 tbsp coconut flour

  • ½ tsp salt

Topping: whipped cream, coconut whipped cream, berries or dusted with powdered sugar

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