- 1 Angel Food Cake store bought or homemade
- ¼ cup maple sugar
- 1 T cinnamon
- ¼ tsp salt
- ½ cup melted butter unsalted
- 1 cup maple syrup
- 4 oz slices of butter unsalted
- ¼ tsp salt
- 1 can coconut milk*
- ¼ cup powdered sugar
- ½ tsp vanilla optional
- assorted fruit
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Preheat waffle iron — Belgian or American waffle irons work for this recipe.
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Take the Angle Food Cake, and slice it up (½” to 1” in thickness). In small bowl, mix together the maple sugar, cinnamon, and salt.
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When the waffle iron is ready, brush the melted butter along the interior surface of the iron (top and bottom). Sprinkle a pinch of the maple sugar blend over each section of the waffle iron. Place in each cake slice, flat side down. Quickly brush some extra butter directly onto the exposed side of the cake and sprinkle on another pinch (per slice) of the maple sugar dusting. Close the lid to the waffle iron and let it cook fully (until it beeps).
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Once the cakes are a caramelized and golden brown in color, gently remove them from the waffle iron (they will be a little flimsy at first). Allow them to cool and crisp up before serving.
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While the waffles are cooking, slowly bring the maple syrup to a roaring boil in a small saucepan. All the syrup to become frothy on top — do not stir yet. Let the maple syrup boil continuously for 5 minutes. Add in the butter and gently stir. Once the mixture has thickened, immediately remove the saucepan from the burner. Otherwise, let it boil for another minute or two, keeping a close eye on the consistency.
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When the caramel sauce has achieved the desired texture, keep it uncovered in the saucepan until you’re ready to serve. You can gently reheat it over the stove prior to serving. The caramel will thicken as it cools. Store in an airtight glass container in the fridge for a month. Simply warm it again as needed.
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Prepare a tray of assorted fruits**: sliced bananas, blueberries, blackberries, raspberries, strawberries, peaches, plums, or nectarines. Even a jar of your favorite preserves will work nicely.
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Just before serving, begin making the whipped coconut cream by straining out any clear liquid from the can. Only use the white coconut meat for this recipe. Transfer the chilled coconut milk (see note below) and vanilla extract to a mixing bowl and whip (using a stand mixer or handheld mixer) on medium to medium high speed. It will thicken after a minute or two. Scrape down the sides of the bowl, if necessary. After 2-3 minutes, whisk in the powdered sugar. The sugar gives body to the cream and helps keep its shape. Serve immediately.
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Assemble your platters with the waffles and fruit. Serve the caramel sauce and whipped coconut cream each in their own small bowls with serving spoons, and enjoy!
* Full fat coconut milk is required for this recipe. Do not purchase lite coconut milk. Note: The coconut milk MUST be refrigerated for at least 12 hours (or overnight). A tip is to simply keep a couple of cans on hand in case you want to spontaneously “whip” up some whipped coconut cream.
** For any fruits that are out of season (i.e. strawberries or peaches), slice them, sprinkle on some of the maple sugar blend, and roast them in a 400º F oven for 30 minutes. You can serve them warm or at room temperature.