Coconut Angel Food Cake
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
42
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tsp
Salt1 tsp
Cream Of Tartar1 cup
Sugar (superfine)2 tsps
Pure Vanilla Extract2 tsps
Lemon Juice (fresh)1 cup
Cake Flour (sifted)1 cup
Coconut (fresh shavings)2 cup
Granulated Sugar1 tbsp
Orange Zest (grated)2 cup
Orange Juice (fresh)1 tsp
CinnamonDirections:
1
Cake: Heat oven to 325°F
2
Beat egg whites and salt in a bowl with an electric mixer on medium until frothy, about 2 minutes
3
Add cream of tartar
4
Beat until soft peaks form, about 5 minutes
5
Increase speed to high
6
Add 1/2 cup sugar, 1 tablespoon at a time, until whites form soft, glossy peaks
7
Beat in vanilla and lemon juice
8
In another bowl, mix remaining 1/2 cup sugar with flour
9
Sift 1/2 sugar-flour mixture over egg whites; gently but thoroughly fold into batter using a large spatula
10
Repeat twice with remaining sugar-flour mixture
11
Fold in dry coconut in 2 batches
12
Scrape batter into an ungreased 10-inch angel food tube pan with a removable bottom
13
Smooth top into even layer
14
Bake 35 minutes or until top is lightly browned and cake springs back when you press it
15
Turn pan upside down and rest on the neck of a glass bottle to cool
16
Run a knife against insides of pan to loosen cake; remove pan
17
Loosen cake from bottom of pan; invert onto a plate
18
Cover with plastic wrap
19
Store at room temperature or in the refrigerator
20
Heat oven to 325°F
21
Beat egg whites and salt in a bowl with an electric mixer on medium until frothy, about 2 minutes
22
Add cream of tartar
23
Beat until soft peaks form, about 5 minutes
24
Increase speed to high
25
Add 1/2 cup sugar, 1 tablespoon at a time, until whites form soft, glossy peaks
26
Beat in vanilla and lemon juice
27
In another bowl, mix remaining 1/2 cup sugar with flour
28
Sift 1/2 sugar-flour mixture over egg whites; gently but thoroughly fold into batter using a large spatula
29
Repeat twice with remaining sugar-flour mixture
30
Fold in dry coconut in 2 batches
31
Scrape batter into an ungreased 10-inch angel food tube pan with a removable bottom
32
Smooth top into even layer
33
Bake 35 minutes or until top is lightly browned and cake springs back when you press it
34
Turn pan upside down and rest on the neck of a glass bottle to cool
35
Run a knife against insides of pan to loosen cake; remove pan
36
Loosen cake from bottom of pan; invert onto a plate
37
Cover with plastic wrap
38
Store at room temperature or in the refrigerator
39
Sauce: Boil all ingredients in a medium saucepan 1 minute, until lightly thickened
40
Let cool
41
Cover; refrigerate 1 hour
42
Before serving, sprinkle top of cake with coconut shavings
43
Serve slices with 3 tablespoons sauce
44
Boil all ingredients in a medium saucepan 1 minute, until lightly thickened
45
Let cool
46
Cover; refrigerate 1 hour
47
Before serving, sprinkle top of cake with coconut shavings
48
Serve slices with 3 tablespoons sauce