Kona Coffee Angel Ring Cake with Kona Coffee Dark Chocolate Butter Icing Recipe


1 1⁄4 cup confectioners’ sugar
1 cup cake flour
1 2⁄3 cups egg whites (12-14 eggs)
1 shot of Kona coffee espresso (or 3 tablespoons instant coffee granules or powder)
1 1⁄2 teaspoons cream of tartar
1⁄2 teaspoon salt
1 teaspoon vanilla extract
1 1⁄4 cups sugar


1⁄2 cup Akaka Falls Farm Kona Coffee Dark Chocolate Butter
1 1⁄2 cups confectioners’ sugar
1⁄2 cup roasted, salted almonds, chopped


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Sift together the confectioners’ sugar and cake flour; set aside.
  3. Beat the egg whites, cream of tartar, and salt with a mixer on medium- high speed until soft peaks form. Beat in the vanilla and espresso. Turn the speed to high and sprinkle in the sugar, beating until stiff peaks form.
  4. Transfer to a larger or shallower bowl, and fold in the flour mixture gently, until just combined.
  5. Pour batter into an ungreased 10-in. tube pan or a bundt pan. If using a bundt pan, hold off on some of the batter, as it will be too full. Bake in the preheated oven for 35-40 minutes, or until the top springs back when touched; cool completely in the pan before attempting to unmold.
  6. Unmold the cake and place it on a serving platter. Prepare Coffee Icing
    and spread on top of the cake. Sprinkle the almonds on top.


  1. Whisk together Steve’s Akaka Falls Farm Kona Coffee Dark Chocolate Butter
    and confectioners’ sugar until smooth.

Share this:

Leave a Comment

Your email address will not be published. Required fields are marked *

Shopping Cart