The best delicious Coconut Angel Food Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Coconut Angel Food Cake recipe today!
Hello my friends, this Coconut Angel Food Cake recipe will not disappoint, I promise! Made with simple ingredients, our Coconut Angel Food Cake is amazingly delicious, and addictive, everyone will be asking for more Coconut Angel Food Cake.
What Makes This Coconut Angel Food Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Coconut Angel Food Cake.
Ready to make this Coconut Angel Food Cake Recipe? Let’s do it!
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Cake:
3/4 c Cake flour
8 lg Egg whites
1/2 ts Salt
1/2 ts Cream of tartar
1 c Superfine sugar
1/2 ts Vanilla
1/2 ts Almond extract
1/2 c Coconut, shredded (unsweeten
-d)
Frosting:
1 1/4 c Sugar
2 lg Egg whites
1 ts Orange zest, grated
1/4 c Orange juice, strained
1 tb Corn syrup
1 c Coconut, shredded and toaste
– (unsweetened)
Onto a sheet of wax paper, sift the flour 3 times. In a large bowl
with an electric mixer, beat the egg whites with the salt until they
are frothy. Add the cream of tartar and beat to soft peaks. Beat in
1/2 cup sugar, a little at a time. Add the vanilla and almond
extract, and beat the whites to stiff peaks. Fold in the remaining
1/2 cup sugar, a little at a time. Sift the flour over the whites in
4 batches, folding it in gently after each sifting. Fold in the
coconut.
Spoon batter into a 9-inch tube pan, 3 1/2-inches deep. Bake in the
middle of a preheated 275f oven for
1 1/2 hours.
Hang the cake in the pan, upside down, on the neck of a bottle and
let it cool for 90-120 minutes or until cooled completely. Release
the cake with a sharp knife, turn it out on a rack and invert it onto
a cake plate.
In a metal bowl, whisk together the sugar, egg whites, zest, juice,
corn syrup, and a pinch of salt. Set the bowl over simmering water,
and cook, whisking, until it registers 140f on a candy thermometer.
Remove pan from heat and whisk the mixture over the hot water for 3
minutes. Remove the bowl from the water and, with an electric mixer,
beat the frosting at high speed for 7-10 minutes or until it is cool
and holds stiff peaks.
Spread top and sides of the cake with the frosting and coat the
outside with the toasted coconut.
a 1977
Yields
1 Servings
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