Hi sweet readers, I hope you are enjoying the summer.
This cake is an angel food cake that is baked in a 3 layers’ cake.

The filling in this cake is just magical, it is a tropical filling made with mascarpone, heavy cream, powdered sugar, vanilla, coconut flakes, pineapple, and strawberries, it is perfect for summertime.

I gave the cake a naked look and only dusted the top with powdered sugar, and one single strawberry. See the video below how to make the filling and fill the cake.


Angel Food Cake

  • 1 1/4 cups ( 115 gram ) cake flour, sifted
  • 1/4 teaspoon salt
  • 2 cups ( 475 ml) egg whites, at room temperature
  • 1 teaspoon cream of tartar or freshly pressed lemon juice
  • 1 1/2 cups ( 340 gram) superfine sugar
  • 1 teaspoon vanilla bean paste ( optional) 

Tropical filling

  • 2 cups ( 500 ml heavy cream, cold
  • 1 cup ( 240 gram) mascarpone, cold
  • 1 cup confectionary sugar
  • 1 teaspoon vanilla bean paste
  • 2 small cans of sliced pineapple
  • 3/4 cup pineapple juice, from a can, cold
  • 100-150 gram coconut flakes
  • 1 cup (200 gram)  sliced strawberries

Directions for the Angel Food Cake Layers

  • Preheat the oven to 350°F (180°C).
  • Grease the bottoms and side of three 8-inch round cake pans and line only the bottoms with parchment paper.
  • Sift together the cake flour and salt, then set aside; see below how to make your own cake flour.
  • Place the egg whites into the bowl and beat on low speed until foamy, about 30 seconds.
  • Add cream of tartar or lemon juice; continue low-speed beat until soft peaks form, about 1 minute.
  • Increasing the speed to medium adding the superfine sugar, one spoonful at a time. 
  • Beat on medium speed until stiff peaks forms, this takes about 2 minutes, do not over-mix at this stage!
  • All together from start to finish; the mixing should only take about 4 minutes’ total!
  • Stop the mixer transfer the meringue mixture to a large, wide bowl.
  • Add the vanilla bean paste, and then combine carefully with a silicon spatula.
  • Sift ⅓ of the flour mixture into the egg whites and carefully fold in with a spatula. Repeat twice with the rest of the flour, folding very gently after each addition.
  • Be careful not to deflate the batter too much by over mixing.
  • Scoop the mixture into 3 x 8-inch round cake pans (I use an ice cream scoop for this),
  • Then move a knife or spatula through the batter to remove any air pockets.
  • Bake the cake in the middle of the oven for 15-20 minutes, until the cake is golden and springs back when lightly pressed.
  • Remove the cakes from the oven and immediately turn upside down onto a cooling rack.
  • Let cool in the pan for at least 20 minutes.
  • Run a knife around the outer edges of cakes to remove it from the pan, remove the parchment paper.
  • Transfer to a wire rack and flip the cakes over again to cool completely.

Directions for the tropical filling

  • In a medium bowl add heavy cream, mascarpone, confectioners’ sugar, and vanilla bean paste
  • Whisk until fluffy, about 3-4 minutes
  • Add pineapple juice and carefully blend it together.
  • Add sliced pineapple and coconut flakes and carefully combine, if you like at this point you can add the strawberries as well or add them later as I do.
  • Add the first layer of angel food cake on a cake stand.
  • On each of the first two angel cake layers spread a large dollop of the tropical  filling, and spread evenly using a small offset palette spatula, (see video)
  • Divide the sliced strawberries on top of each of these two layers, pressing it down slightly into the creams.
  • Add some more tropical filling and add the next cake layer.
  • When you come to the final layer just dust the top with some powdered sugar and finish it off with a single strawberry.
  • Enjoy

Have a beautiful day you all, Love Manuela 




  1. Hi
    Love your videos!
    When i add the juice the cream goes very thin and not fluffy any longer ?
    Tastes amazing though
    I had to add a lot more coconut to thicken up.
    What did i do wrong?
    Thank you

    • hi Aneesa, make sure the cream and mascarpone and the juice is cold, if this happen agian, put the bowl in the freezer a fe minuttes and whip it up!

  2. Hi Manuela, I want to make this cake for my grandmother´s birthday on sunday. We live in a tropical country and I’m afraid the filling will fall. Do you have any tips for me? Do I have to put the cake in the fridge/freezer when its ready? Should I make the filling in advance?

    Thank you so much! I love your recipes and style!

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.