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Ingredients

Angel cake base:
1.5 cups egg white (about 12 large egg whites)
¾ cup less one tablespoon caster sugar
¾ cup caster sugar
1 cup sifted cake flour
1.5 tsp cream of tartar
¼ tsp salt
1 tsp vanilla extract

Lychee cream frosting:
2 ½ cups heavy whipping cream (must be cold)
¼ cup lychee puree (if unavailable, increase lychee extract to 1¼ tsp or to taste)
1 tsp lychee extract
½ tsp almond extract
5 tablespoons sifted icing sugar

Assembly
1 cup fresh shredded coconut
1 cup of fresh lychees, pitted, drained and patted dry. (Reserve juices)
¼ cup of lychee syrup or if unavailable, simmer lychee juices with sugar to make a light syrup. Lychee liquer if available is also a good substitute.

Description

Lychee Coconut Angel Cake  recipe

Cooking Hawaiian Style