This flavorful angel cake is rolled, filled and garnished with so many wonderful Hawaiian flavors, it's easy to see how it got it's name AND how it won the 2009 competition for Virginia's Best Angel Food Cake Dessert. It is so colorful, it'll easily be the focus at a dessert buffet and will totally shine, when served during the Christmas holidays.
1¾ cups sugar |
¼ teaspoon salt |
1 cup cake flour, sifted |
12 egg whites, room temperature |
¼ cup warm water |
¾ teaspoons coconut extract |
1½ teaspoons cream of tartar |
1 4-serving size instant pistachio pudding mix |
1 cup milk |
½ teaspoon green food color |
8 oz. cream cheese, softened |
1 cup crushed pineapple, drained (add more if you love pineapple) |
2 C. heavy whipping cream, whipped with 3 T. sugar OR 8 oz. carton Cool Whip |
1 tsp. pineapple or coconut extract |
½ cup coconut, shredded |
½ cup nuts, chopped (walnuts, pecans or pistachio) |
½ cup maraschino cherries, well drained and chopped |
*Most cake rolls are flipped out onto a powdered sugar dusted tea-towel; paper removed; and cake rolled to cool. This cake does well cooled in the pan, but needs to be completed just as the cake is cool enough so frosting doesn't melt, but not stone cold, or it will crack.
**Or use your favorite angel food cake recipe, using coconut flavoring instead of vanilla.