Coconut Angel food Cake

barbara lentz


I am a coconut lover and this cake is light and full of coconut. Yum


☆☆☆☆☆ 0 votes

30 Min
1 Hr 30 Min


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3/4 c
cake flour
8 large
egg whites
1/2 tsp
1/2 tsp
cream of tartar
1 c
1 tsp
1/2 tsp
almond extract
1/2 c
shredded coconut
1 1/4 c
2 large
egg whites
1/4 c
fresh squeezed orange juice
1 tsp
orange zest
1 Tbsp
light cornsyrup
1 c
shredded coconut

How to Make Coconut Angel food Cake


  • 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
  • 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.
  • 3Remove from heat and whisk over the hot water for 3 minutes. Remove bowl from water and beat with mixer 7 to 10 minutes.
  • 4Frost cake and coat the outside with coconut

Printable Recipe Card

About Coconut Angel food Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American

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