Toasted Coconut Cake Fondue
This dessert cake fondue tastes like silky buttery caramel with crunchy flakes of toasted coconut.
Ingredients
Cake
- 1 cup flour
- ¾ cup sugar
- 12 egg whites
- 1 ½ teaspoons cream of tartar
- 1 ½ teaspoons vanilla
- ¼ teaspoon salt
- ¾ cup sugar
Cake Fondue
- 1 stick butter ½ cup
- 1 cup sugar
- 1 can evaporated milk 12 oz
- 2 egg yolks
- 1 teaspoon salt
- 1 teaspoon vanilla
- ½ cup toasted coconut
Instructions
Cake
- Sift 1 cup flour and ¾ cup sugar
- Set aside
- In a large clean bowl, whip egg whites, cream of tartar, vanilla and salt until soft peaks
- Add ¾ cup of sugar, 2 tablespoons at a time until stiff and glossy peaks are formed
- Fold in sifted flour and sugar ½ cup at a time
- Pour into ungreased 10" angel food cake pan
- Bake Fahrenheit 375° for 35-40 minutes
- Invert cake in pan, let cool
- Once cooled, cut Angel Food Cake into cubes for dipping
Cake Fondue
- In a medium saucepan, melt butter over medium heat until melted
- Allow to simmer until butter is brown and smells like toffee
- Add evaporated milk and sugar and stir to combine
- In a small bow, whisk 2 egg yolks
- Slowly pour ⅓ of the butter mixture into the eggs to temper them
- Then return the eggs and mixture back to the pan to finish cooking
- Add vanilla and salt and bring to a boil
- Cook for 3 minutes
- Turn heat off and keep the mixture over the stove to continue cooking with residual heat
- Serve after 15 minutes, or keep in the fridge until ready to serve
- Heat up before serving
- Dip cake bites into Toasted Coconut Cake Fondue