To be honest, this is more cake than bread – but calling it bread makes it sound a bit more healthy?
This is probably the lightest bread ever. By far.
I mean what could be better than coconut, chocolate, and a super light, fluffy cake that contains no butter and no egg yolks. It’s practically heaven on a plate.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Coconut Chocolate Drizzle Angel Food Bread.
- 1/2 cup cake flour
- 3/4 cup white, granulated sugar
- 1 tablespoon corn starch
- 7 large egg whites
- 1 teaspoon cream of tartar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate, melted
- 1/4 cup coconut, shredded
- Preheat oven to 325 degrees F.
- In a small bowl, whisk together flour, sugar, and corn starch. In a large bowl, beat egg whites, cream of tartar, and vanilla until foamy. Add 1/4 cup of the sugar, and beat until stiff peaks form.
- Fold in dry ingredients, being careful not to deflate the egg whites. Add batter to a non-greased 9” loaf pan. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Allow bread to cool upside down as soon as it comes out of the oven. Once the bread is cool, drizzle with chocolate, and sprinkle with coconut. Slice, and enjoy 🙂
