Description
A light and fluffy angel food cake rolled with a delicious raspberry and coconut filling, perfect for any occasion.
Ingredients
Scale
- 1 cup egg whites (about 8 large eggs)
- 1 cup granulated sugar
- 1 cup cake flour
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup shredded coconut
- 1 cup fresh raspberries
- 1/2 cup whipped cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, beat the egg whites until foamy, then add cream of tartar and salt.
- Gradually add sugar while continuing to beat until stiff peaks form.
- Gently fold in the cake flour and shredded coconut.
- Spread the batter evenly in a greased jelly roll pan.
- Bake for 25-30 minutes or until golden brown.
- Remove from the oven and let cool for 10 minutes.
- Invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Spread the whipped cream and raspberries over the cake.
- Roll the cake tightly using the towel to help.
- Chill in the refrigerator for at least 1 hour before slicing.
Notes
- Make sure to use fresh raspberries for the best flavor.
- Store leftovers in an airtight container in the refrigerator.
- Can be garnished with additional coconut and raspberries before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Raspberry Coconut Angel Cake Roll, dessert, cake roll, angel food cake