Grapefruit Syrup: Combine the juice and sugar in a saucepan over medium heat and whisk constantly so the sugar dissolves. Continue to simmer the juice for 4 to 5 minutes, stirring occasionally so it doesn't bubble over. Remove from heat and let sit at room temperature until it cools and thickens. You can make this ahead of time and store it in the fridge.
To make the coconut whipped cream, make sure the cans have been refrigerated overnight. Turn them upside down, open the cans and pour out the liquid (you don't need it for this recipe, I keep it for smoothies, etc), leaving you with the thick cream in the can. Add it to the bowl of your electric mixer and using the whisk attachment, beat it on medium-high speed until thick and creamy. I do not add any extra sugar, but feel free to do so if you'd like.
Gently slice the angel food cake into three layers using a large serrated knife. The coconut cream is thick, so take a spoon and spatula and using small amounts, frost the top of each layer (I use a very line layer of coconut cream) and then add the other layer of cake. When the cake is assembled back to it's normal shape, begin frosting the outside. I like to do a thin coat on the outside edges and a thicker coat on the top.
I find that it's best to frost the cake close to serving time, but I do like to refrigerate it for about 30 minutes before serving. Slice the cake into wedges and serve with the grapefruit syrup for drizzling on top.
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|Serving Size: 1 Serving (118g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 4 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 11977.3mg||413 %|
|Potassium 108.8mg||3 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 29.9g|
|Protein 3g||4 %|
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Calories per serving: 136
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