Individual Angel Food Cakes with Toasted Coconut Frosting

Ingredients

• FOR THE CAKE:
• 1 box (16 Oz. Size) White Angel Food Cake
• 1-¼ cup Water
• FOR THE ICING:
• 4 Tablespoons Unsalted Butter, Room Temperature
• 2 cups Powdered Sugar, Divided
• 1 teaspoon Vanilla Extract
• 1 teaspoon Coconut Extract
• ¼ teaspoons Kosher Salt
• 4 Tablespoons Whipping Cream
• ½ cups Coconut Flakes, Toasted

Preparation Instructions

For the cake:
Preheat oven to 350ºF. Make angel food cake according to package instructions, mixing with the water. (Side note: you can make about 8 to 9 individual angel food cakes from the cake mix. I just made 2 for the recipe and counter space!) Fill each individual silicone pan ¾ with the batter. Bake for about 15 minutes or until golden brown. When baked, flip the mold upside down on top of glass to make sure they will properly slide. Cool completely before removing.

For the icing:
Cream butter with 1 cup of sugar. Stir in vanilla, coconut extract, and salt. Frosting will be thick. Add 2 tablespoons cream. Stir well. Add the remaining cream, stir well. Frosting will be runny. Now stir in the remaining cup of powdered sugar. Stir or mix well. If icing is too thick, add more cream. Keep adding cream and sugar to desired spreadable frosting consistency.

Pipe about 1 1/2 tablespoons of the icing onto each cake. Spread lightly with a knife or your finger. Top with toasted coconut. Enjoy!

Adapted from Sandra Lee, via Food Network.