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

Ingredients:

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

COFFEE ICING:

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

Preparation:

  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.

COFFEE ICING:

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

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