COCONUT ANGEL FOOD CAKE

Coconut Angel Food Cake image

Categories Cake Mixer Berry Citrus Egg Fruit Dessert Bake Christmas Low Fat Vegetarian Winter Chill Healthy Self Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 17

Previous Next

Ingredients

Cake:
1 1/4 cups egg whites (from about 9 large eggs), at room temperature
1/4 teaspoon salt
1 teaspoon cream of tartar
1 cup superfine sugar
2 teaspoons pure vanilla extract
2 teaspoons fresh lemon juice
1 cup sifted cake flour
1/3 cup dry unsweetened shredded coconut
1/3 cup fresh coconut shavings
Sauce:
1 bag (12 ounces) cranberries, fresh or frozen and thawed
2/3 cup granulated sugar
1 tablespoon grated orange zest
2/3 cup fresh orange juice
2 tablespoons orange-flavored liqueur
1/2 teaspoon cinnamon

Steps:

Cake:
Heat oven to 325°F. Beat egg whites and salt in a bowl with an electric mixer on medium until frothy, about 2 minutes. Add cream of tartar. Beat until soft peaks form, about 5 minutes. Increase speed to high. Add 1/2 cup sugar, 1 tablespoon at a time, until whites form soft, glossy peaks. Beat in vanilla and lemon juice. In another bowl, mix remaining 1/2 cup sugar with flour. Sift 1/2 sugar-flour mixture over egg whites; gently but thoroughly fold into batter using a large spatula. Repeat twice with remaining sugar-flour mixture. Fold in dry coconut in 2 batches. Scrape batter into an ungreased 10-inch angel food tube pan with a removable bottom. Smooth top into even layer. Bake 35 minutes or until top is lightly browned and cake springs back when you press it. Turn pan upside down and rest on the neck of a glass bottle to cool. Run a knife against insides of pan to loosen cake; remove pan. Loosen cake from bottom of pan; invert onto a plate. Cover with plastic wrap. Store at room temperature or in the refrigerator.
Sauce:
Boil all ingredients in a medium saucepan 1 minute, until lightly thickened. Let cool. Cover; refrigerate 1 hour. Before serving, sprinkle top of cake with coconut shavings. Serve slices with 3 tablespoons sauce.

*** Explore more Coconut Angel Food Cake Recipes »

Comment
Leave a comment

Khokon Ahmed

[email protected]

I would not recommend this recipe to anyone.

Biplov Maskey

[email protected]

This is the worst cake recipe I've ever tried. It's a waste of time and ingredients.

Jedidja Kerk

[email protected]

This cake is impossible to make! I followed the recipe exactly and it still turned out a disaster.

Sana Trisha

[email protected]

I found this recipe to be a little too sweet for my taste. I would recommend reducing the amount of sugar by 1/4 cup.

Nour Hany

[email protected]

I'm not sure what I did wrong, but my cake didn't turn out as light and fluffy as I expected. It was still tasty, but it was a little dense.

M

[email protected]

I had some trouble getting the egg whites to stiff peaks, but other than that, this recipe was easy to follow. The cake turned out great!

Namulove Namu

[email protected]

This cake is a little time-consuming to make, but it's worth the effort. It's a showstopper and always impresses my guests.

Roshan Willis

[email protected]

I've tried many angel food cake recipes, but this one is by far the best. It's so light and airy, and the coconut flavor is just right.

Faqeer Jani

[email protected]

I was a little skeptical about making this cake because I'm not a big fan of coconut, but I was pleasantly surprised. The cake was moist and fluffy, and the coconut flavor was subtle and not overpowering.