Store-bought angel food cake is no longer safe in our kitchen. First we sliced the light confection in half to create a beautiful layered "shortcake." Now we're chopping it up even more to make churro bites. We're only sorry to whatever human (or machine) took the time to create the perfect bundt shape.
Before the cubed angel food cake gets the cinnamon-sugar treatment, they must be fried—it's the churro way. To feel better about this caloric step (and justify eating more bites), I used coconut oil. It has a high smoking point (which is suitable for frying). If you're wondering if it impacts the flavor, the answer is no—or at least not significantly. I honestly couldn't taste the coconut. It did, on the other hand, smell wonderful. If you don't have a jar handy in your pantry, vegetable oil will work just fine.
After the coconut oil comes the cinnamon-sugar coating. If the fried pieces are even somewhat warm, the cinnamon-sugar mix will stick with ease. The chocolate ganache (I couldn't resist adding a dipping sauce) is another store. It stubbornly slides off the sugary churro when you dunk. If you're a chocoholic like me, it's still worth it. Trust me. You'll find a way to make it work.
GET THE RECIPE HERE.
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