3 tablespoons unsweetened cocoa powder
1 1/2 cups sifted granulated sugar
1 1/2 cups egg whites at room temperature (10-12 eggs)
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cream of tartar
1 teaspoon cinnamon
1-2 tablespoons red food coloring
Coconut Cream Cheese Glaze:
4 oz. cream cheese, softened
1 can FULL FAT coconut milk refrigerated at least 24 hours, (I recommend Chaokoh)
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup Powdered sugar
Garnishes (optional):
toasted coconut
any fresh fruit such as strawberries pineapple, blueberries etc.
Line the bottom of a 9 1/2 – 10 inch (16 cup capacity) ungreased, nonstick tube pan/angel food cake pan with parchment paper (cutting out the center circle). Preheat oven to 350 degrees F. Whisk together flour, cocoa powder and 3/4 cups sugar in a medium bowl. Set aside. Add egg whites, salt, vanilla, cream of tartar, cinnamon and food coloring to the bowl of a stand or hand mixer. Beat on medium high speed until soft peaks form, about 5 minutes. Lower the speed to medium-low and gradually beat in 3/4 cups sugar (NOT the flour/sugar/cocoa mix) 2 tablespoons at a time. Turn off mixer and sift about 1/4 of the sugar/flour/cocoa mixture over the egg whites (by holding a sieve over the mixing bowl) and gently fold it into the batter with a rubber spatula. Repeat with remaining mixture 1/4 at a time until its all incorporated. Pour the batter into your ungreased tube pan, run a knife through the batter, smooth top and tap the pan a couple of times on the counter to release any air bubbles. Bake at 350F 45 to 55 minutes or until the cake springs back when pressed. Remove the cake from the oven and invert the pan onto its legs. If the pan does not have legs, invert pan over the neck of a sturdy bottle (so the air can circulate and cool the cake). Cool inverted cake for 2-3 hours. When cake is completely cooled, gently run a knife along its edges to loosen. While the cake is cooling, make the Coconut Cream Cheese Glaze. Scoop the coconut cream that has separated to the top of your coconut milk can (about 1/2 cup) into to the bowl of your hand or stand mixer. Reserve remaining coconut milk. Add remaining Coconut Cream Cheese Glaze Ingredients and beat until smooth. Taste and add additional powdered sugar if you like it more sweet, more lemon, if you like it more tart. Store in the refrigerator while cake cools and it will thicken. When ready to serve, mix in a little reserved coconut milk if you want thinner glaze. To serve, either pour Coconut Cream Cheese Glaze over Cake, reserving some glaze to pour on individual servings or pour Coconut Cream Cheese Glaze directly onto individual servings. Garnish cake with fresh fruit and toasted coconut (optional).