foodie fridays: individual angel food cakes with toasted coconut frosting

I have a fetish for small things.
Baby shoes. How can a pair of pink Chuck Taylor’s not melt your heart?
Tiny flatware and plates. I could eat appetizers for the rest of my life.  Bacon wrapped dates stuffed with goat cheese…yes, please!
Soaps and shampoos. The travel section at Target gets me every time. How cute are the little body washes? Come ON!
But I’m not the only with a fetish for petite things, my mother is the Queen of all things small. She has the largest assortment of small drinking glasses, ice cream bowls, and funny miniature gnomes in her yard. I guess as they say, the apple doesn’t fall far from the tree.
Three years ago, my mother put these cute little angel food cake silicon molds in my stocking for Christmas. Being the sweet mother she is, she figured that whipping up a bazillion eggs whites at high altitude sounded like a ton of work. Not to mention trying to get the full size cake to bake properly was another dilemma in itself. She figured by giving me these miniature angel food cakes, I would be more than likely to make this lighter than air dessert more often.
Well, truth be told, I am a bad daughter. I had every intention when I arrived back in Denver after that Christmas to whip up a batch for the ol’ hubs and I, but I forgot. I know, I know, shame on me. The worst part, I let three YEARS go by and never used the little silicon guys once! OH THE HORROR!
So, in the midst of fixing a broken drawer (I guess kitchen shelves have a weight limit…oops!) and cleaning out said drawer, I rediscovered the lost little treasures last week and knew it was time to give them a go. At first I thought about making the standard plain angel food cake with a strawberry glaze, but I felt bad about not using the molds for soooooo long that I needed to kick the topping up a notch. Hmmm…what to do?
Blueberry? No.
Lemon? Mabye.
Coconut? Ahhhhh…yeah!
I am generally not the biggest fan of the nut of coco, but it totally makes these little beauties sing! The basis of the cake is still the standard vanilla flavor from a box, but the toasted coconut on top makes it an 11/10 for sure.
I think these little cakes are definitely part of the small fetish circle of love.
Individual Angel Food Cakes with Toasted Coconut Frosting

(adapted from Sandra Lee)
Serves 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
For the cake:
1 box white angel food cake mix
1 ¼ cups water:
For the icing:
4 tablespoons unsalted butter (room temperature)
1 teaspoon vanilla
1 teaspoon coconut extract
1/4 teaspoon salt
2 cups powdered sugar
4 tablespoons whipping cream (unwhipped)
½ cup coconut flakes, toasted
Directions: 
For the cake:
Preheat oven to 350 degrees. Make angel food cake according to package instructions. (Side note: you can make about 8 to 9 individual angel food cakes from the cake mix. I just made two for the recipe and counter space!) Fill each individual silicon pan ¾ of the way with the batter. Bake for about 15 minutes or until golden brown. When baked, place flip the mold upside down on top of glass to make sure they will properly slide. Cool completely before removing.
For the icing:
Cream butter with 1 cup of sugar. Stir in vanilla, coconut extract, and salt. Frosting will be thick. Add 2  tablespoons cream. Stir well. Add 2 to more tablespoons cream, stir well. Frosting will be runny, now stir in the other cup of powdered sugar. Stir or mix well. If too thick, add more cream. Keep adding cream and sugar to desired spreadable frosting consistency. Pipe about a tablespoon and a half of the icing onto each cake. Spread lightly with a knife or your finger. Top with toasted coconut. Enjoy!