Coconut Angel Food Cake
photo of Coconut Angel Food Cake Recipe
superfine granulated sugar
coconut, shredded and toasted (unsweetened)
orange zest, grated
orange juice, strained
unsweetened coconut, shredded
1Onto a sheet of wax paper, sift the flour 3 times.
2In a large bowl with an electric mixer, beat the egg whites with the salt until they are frothy.
3Add the cream of tartar and beat to soft peaks. Beat in 1/2 cup sugar, a little at a time.
4Add the vanilla and almond extract, and beat the whites to stiff peaks.
5Fold in the remaining 1/2 cup sugar, a little at a time.
6Sift the flour over the whites in 4 batches, folding it in gently after each sifting.
8Spoon batter into a 9-inch tube pan, 3 1/2-inches deep.
9Bake in the middle of a preheated 275 oven for 1 1/2 hours.
10Hang 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.
11Release the cake with a sharp knife, turn it out on a rack and invert it onto a cake plate.
12In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn syrup and a pinch of salt.
13Set the bowl over simmering water, and cook, whisking, until it registers 140 on a candy thermometer.
14Remove pan from heat and whisk the mixture over the hot water for 3 minutes.
15Remove 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.
16Spread top and sides of the cake with the frosting and coat the outside with the toasted coconut.
About Coconut Angel Food Cake
Posted: Mon, Jul 25, 2011