Mini Angel Food Cakes with Marshmallow Glaze

Ingredients:

Cake

• 1 package (450 g) of Angel Food cake mix
• 2/3 cup coconut water

Glaze

• 1 cup of sugar
• 1 tbsp light corn syrup
• 1/4 tsp cream of tartar
• Whites of 2 eggs
• 1/4 cup marshmallow fluff
• 0.5 cup coconut flakes, for decoration

Preparation:

1. Cake: Preheat oven to 175°C.
   
   Combine the cake mix with coconut water. Fill two 6-cup mini angel food cake pans halfway with the batter. Bake until the cake is puffy and golden brown and a toothpick inserted into the center comes out clean, 12-15 minutes. Invert the pans onto wire racks and let cool completely before removing the cakes.
2. Glaze: In a medium saucepan, bring 2 cups of water to a boil.
   
   In a large glass bowl that fits over a saucepan of simmering water, combine 1/4 cup water, sugar, corn syrup, cream of tartar, and egg whites. Place the bowl over the saucepan and beat with a hand mixer for 7 minutes. The frosting will be smooth, shiny, and form peaks when the beaters are lifted. Remove from heat and gradually whisk in the marshmallow fluff. Top each cake with frosting and sprinkle with coconut.