This cake recipe is to die for! If you love honey, this is a must. I'm not a fan of super sweet cakes, so this is perfect. It's moist, smells amazing and the fruit is literally icing on the cake.
Ingredients:
1 1/2 cups sifted Powdered Sugar 1 cup sifted All-Purpose Flour 1 1/2 cups Egg Whites 1 1/2 tsp Cream of Tartar 1 tsp Vanilla Extract 1 tsp Coconut Extract 1/2 cup Honey 1/2 cup granulated Sugar
Coconut Whipped Cream Frosting 1 can cream of coconut chilled in the refrigerator overnight and liquid drained
4 oz. Cool Whip (half a tub)
1 tsp Vanilla Extract
Toasted shredded Coconut, Fresh Berries
Instructions:
Preheat oven to 350 degrees.
In a large bowl, sift together the powdered sugar and cake flour three times.
In the mixer, combine the egg whites, cream of tartar, and extracts. Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the honey and then slowly granulated sugar, beating until stiff peaks form.
Sift about a fourth of the flour mixture over the beaten egg whites. Fold flour into the egg whites using a spatula. Repeat sifting of the flour mixture and folding gently until all the flour is incorporated into the egg whites.
Pour the mixture into an ungreased bundt pan.
Bake cake on the lowest rack for 40-45 minutes.
Remove immediately from oven and invert cake still in the pan. Let cool completely in the inverted pan.
When cooled, loosen the sides of the cake from the pan and remove the cake.
To Make the whipped cream, beat the cream of coconut with vanilla extract and 4 oz of cool whip and beat until soft peaks form.
Assembly the cake with the whipped cream, toasted shredded coconut and berries.
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