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Bake Together- Thai Inspired Angel Food Cake With Coconut Lime Whipped Cream

This months Bake Together with the always fabulous Abby Dodge is angel food cake. This cake is inspired by the flavors of Thailand using thai basil, coconut, lemongrass and lime. I used Abby’s cake recipe as the base and added my own touches. For the cake I infused the sugar with lemon grass,  and add the lime zest and thai basil to the batter,  the cake has lovely green flecks from the basil and lime and a subtle lemongrass flavor. The whipped cream is also inspired by many of the same flavors, in the food processor I ground confectioners sugar and coconut flakes and let the sugar infuse with the coconut, I then sifted it before adding to the whipped cream so it would be smooth and creamy  (you don’t have to sift if you want a little texture) and whipped in some coconut cream and a little lime zest. I put the can of coconut milk in the refrigerator the night before making the cake, when you open the can use the thick coconut cream on the top don’t mix it with the liquid beneath.
The Cake:

1 cup  (4 ounces)cake flour

1 1/4 cup (5 ounces) confectioners’sugar

1/4  teaspoon table salt

11 large (1 1/3 cups) egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1 cup (7 ounces) sugar
1 1/2 tsp lime zest
2 tsp tender inner stalk of lemongrass (chopped)
4 stalks thai basil, leaves removed and very finely chopped
  • Heat oven to 350 degrees. Add 1 cup sugar to food processor with the lemongrass, process until fully combined and there are no large pieces of the lemongrass. Sift before adding to the egg whites.
  • Sift flour, confectioners sugar and salt three times and set aside.
  • Using either a stand or hand held mixer fitted with whisk attachment beat egg whites on med/low until they become foamy. Add the cream of tartar and increase speed to medium speed. Beat until the egg whites form soft peaks, now sift (to remove any pieces of the lemongrass) and add the infused sugar a tbs at a time, add the lime zest and increase speed to med/high and beat until the whites are thick and shiny and form medium firm peaks (Be careful not to over beat)

  • Sift 1/4 of the flour mixture over the beaten whites. Using a large rubber spatula, gently fold the dry ingredients into the whites. Repeat with remaining flour mixture, one quarter at a time. With the last installment of flour add the chopped basil.
  • Using the spatula to gently coax the batter, pour evenly into the prepared pan.  Smooth the top. Bake until the cake is light golden brown and the cake is springy when touched, about 40 minutes. Immediately invert the pan onto the counter if the pan has feet or if it doesn’t, invert the pan sliding the center tube onto the neck of the bottle. Let cool completely.
  • To remove the cake, rotate the pan, gently tapping the bottom edge of the cake pan on the counter as you turn it until the cake loosens from the pan. If necessary, run a long, thin knife between the cake and the pan and around the inside of the tube to loosen the cake. Slip the cake from the pan and gently lift it up from the center of the pan and arrange on a flat serving plate.
Coconut Lime Whipped Cream
1/2 tsp lime zest
1/4 cup sweetened or unsweetened (your choice) coconut flakes
1/2 cup confectioners sugar
1 1/2 cups very cold heavy cream
3 tbs full fat cold coconut cream (skimmed from the can of milk)
Chilled bowl and beaters
  • While the cake is cooling infuse the sugar with the coconut. Add 1/2 cup confectioners sugar to bowl of food processor,  and 1/4 cup coconut flakes and pulse until combined and very fine. Place in covered container and let sit until you are ready to whip the cream.
  • Sift the confectioners sugar to removed any pieces of coconut. In mixing bowl pour the very cold heavy cream into a chilled bowl, Using either hand held mixer or stand mixer whip until it starts to thicken, add the cold coconut milk (NOTE: Scoop the cream from the top don’t mix it up), lime zest and infused confectioners sugar (taste to test for sweetness you may not need to use all of the infused sugar) and whip until billowy and soft peaks form. Serve with the cake.
32 Comments Post a comment
  1. I looks perfectly fluffy and light. Interesting idea for additions to the recipe 🙂

    April 19, 2012
    • Thank you so much, the flavors are really nice not overwhelming at all.

      April 19, 2012
  2. The texture of this cake looks just wonderful!!! I love your additions to the cake too – very, very creative. So is this on your cleansing diet :-)? I totally want to be on that diet 🙂

    April 19, 2012
    • Thank you so much, the flavors work well. I took one bite and threw the rest away. Sticking to the diet!!

      April 19, 2012
      • You are a stronger woman than I. I made a cake earlier this week for my husband (Myles’) stepson’s birthday, and had to be forced by Myles to leave the remaining cake at their home after the party. I would love to know more about your cleansing. Is it all liquid?

        April 20, 2012
      • I had my daughter come by and get the cake and whipped cream so it would be out of my house. I am doing the GM diet, it’s a little weird but really works. I’ve lost 10 lbs in 5 days so far and look at it as a kick start to a regular diet which I am starting on Monday, My goal is to lose 20 lbs. You eat certain foods on certain days, e.g. day only fruit no banana, day 2 all vegetables the first two days are HARD. Lots and lots of water, lets see day 3 fruits and veggies, day 4 banana’s (up to 8) and 24 oz of milk and vegetable soup, day 5 meat and 6 fresh tomatoes (vegetarians can sub tofu), day 6 meat and veggies and day 7 brown rice, veggies and fruit juice. I hated it at first but now really love it. Great results and preps you for healthier eating.

        April 20, 2012
  3. Wow! What a creative take on Abby’s recipes. Just gorgeous!

    April 19, 2012
    • Thank you so much Carol. It has a somewhat exotic flavor and the cake recipe is the best, thanks to Abby.

      April 19, 2012
  4. What marvelous flavors you added! I love your version, and I’ll bet your coconut lime whipped cream would be delicious with other desserts, too.

    April 20, 2012
    • Thanks Hannah, the cake is really flavorful and you are so right, that whipped cream would be great with so many other desserts. Was thinking key lime pie!

      April 20, 2012
  5. What an exceptional cake! It looks perfect as an angel food cake 😀
    Your version is super exotic too!

    Cheers
    Choc Chip Uru

    April 20, 2012
    • Thank you so much, it really is wonderful, Abby’s recipe is fantastic

      April 20, 2012
  6. Wow this is inspirational, totally different! The cream sounds devine!

    April 20, 2012
    • Thank you so much Jayne for such a nice comment. The whipped cream is really good and goes so well with the cake.

      April 20, 2012
  7. Genius spin with the coconut lime cream! This angel cake is so perfect isn’t it? And lemongrass and basil, inspired! Gorgeous photos too

    April 20, 2012
  8. Oh my goodness!!! What an incredibly creative and delicious spin on this month’s #baketogether! I am so impressed.

    April 21, 2012
    • Thank you so much, I am on a diet so only took one bite but it really came out wonderfully. You are too kind, thank you again.

      April 21, 2012
      • You are a woman with some will power!! After reading that I really don’t think I could have just had one bite 😉 Kudos to you!

        April 29, 2012
      • I have such a hard time, I have to get it out of the house before I cave. It’s such a battle losing weight and I have an especially hard time denying myself sweets. Thank you so much

        April 29, 2012
  9. A very interesting flavor combination! I’m not very adventurous when it comes to flavors-mixing, yours look really soft, fluffy and delicious!

    April 22, 2012
    • I’m not either, honestly but I discovered basil discovered how wonderful a little basil is in a sweet recipe last year. The lemongrass just tastes lemony and the basil can be omitted entirely. Thank you so much.

      April 22, 2012
  10. I missed this one because of a new job and other commitments. Your angel food cake looks amazingly yummy!

    April 26, 2012
    • Thank you so much, I have a hard time balancing work and my passion which is cooking. Hope the new job is going well, congrats!

      April 26, 2012
  11. Oh goodness! I love angel food cake and it sounds and looks fantastic!

    March 25, 2013
    • Thank you so much, I love this cake, angel food cake on it’s own is wonderful but the thai basil, lemongrass and lime make it very special.

      March 26, 2013
  12. My mom used to buy angel food cake at the grocery store and it was wrapped in this plastic wrap.. and to get it off you would have to hold the cake inside and I would get my hands all sticky. But it was so well worth it!

    This cake looks amazing, I want some angel food cake now! 🙂

    June 27, 2013
    • I remember that very well, the sticky fingers tasted so good. I love angel food cake and it’s worth the messy fingers. Thanks so much.

      June 27, 2013
  13. I can tell this would be super flavorful, and I bet the little green flecks are lovely.

    It’s funny that you should post this now. I had a REALLY busy week last week, but was hosting my parents for my Dad’s birthday celebration. He loves strawberry pie, but I just didn’t have time to make one. Instead, I grabbed some strawberries, whipped cream, and a store-bought angel food cake. Well….the cake was….not great. Just sort of dry and no real flavor. My husband said “I wish this cake was FLAVORED with something!” And since I know nothing about baking, I responded with “wait….there are flavored angel food cakes?”

    Yes, yes there are 🙂

    June 27, 2013
    • Thank you so much, this cake is intensely flavorful, angel food cakes though delicious can tend to be rather bland. I love the Thai flavoring in the cake, it really does elevate it. Thanks so much Lori.

      June 27, 2013
  14. I was going to make a different angel food cake recipe, but now I may have to try this instead!

    June 28, 2013
    • Its a really good recipe, I usually use a different one, the one I posted on Food52, I didn’t want to post Abbie’s recipe there. But both are great! Love angel food cake, let me know how it turns out.

      June 28, 2013

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