coconut angel food cake
I am a coconut lover and this cake is light and full of coconut. Yum
prep time
30 Min
cook time
1 Hr 30 Min
method
Bake
yield
8 serving(s)
Ingredients
- - cake
- 3/4 cup cake flour
- 8 large egg whites
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/2 cup shredded coconut
- - frosting
- 1 1/4 cups sugar
- 2 large egg whites
- 1/4 cup fresh squeezed orange juice
- 1 teaspoon orange zest
- 1 tablespoon light cornsyrup
- 1 cup shredded coconut
How To Make coconut angel food cake
-
Step 1Cake In large bowl beat egg whites until frothy add salt and cream of tartar and continue to beat until soft peaks form. Beat in sugar 1/2 cup at a time. Add vanilla and almond extract beat until stiff. Fold in coconut. Spoon into 9 inch tube pan. Bake 275 degrees for 1 1/2 hours. Let cool completely
-
Step 2Frosting Whisk together the sugar, egg whites, juice, zest, cornsyrup, and salt. Sit the bowl over simmering water and cook whisking constantly until 140 temperature is reached.
-
Step 3Remove from heat and whisk over the hot water for 3 minutes. Remove bowl from water and beat with mixer 7 to 10 minutes.
-
Step 4Frost cake and coat the outside with coconut
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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