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


  1. Cake
    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
  2. Frosting
    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.
  3. Remove from heat and whisk over the hot water for 3 minutes. Remove bowl from water and beat with mixer 7 to 10 minutes.
  4. Frost 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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