Coconut Angel Food Cake Recipe
Angel Food Cake Recipes

 

Coconut Angel Food Cake

3/4 cup Cake flour
8 large Egg whites
1/2 teaspoon Salt
1/2 teaspoon Cream of tartar
1 cup Superfine sugar
1/2 teaspoon Vanilla
1/2 teaspoon Almond extract
1/2 cup Coconut, unsweetened, shredded

FROSTING:
1 1/4 cups Sugar
2 large Egg whites
1 teaspoon Orange zest grated
1/4 cup Orange juice strained
1 tablespoon Corn syrup
1 cup Coconut, shredded and toasted (unsweetened )

Onto a sheet of wax paper, sift the flour 3 times. In a large bowl with an electric mixer, beat the egg whites with the salt until they are frothy. Add the cream of tartar and beat to soft peaks. Beat in 1/2 cup sugar, a little at a time. Add the vanilla and almond extract, and beat the whites to stiff peaks. Fold in the remaining 1/2 cup sugar, a little at a time.

Sift the flour over the whites in 4 batches, folding it in gently after each sifting. Fold in the coconut. Spoon batter into a 9-inch tube pan, 3 1/2-inches deep. Bake in the middle of a preheated 275F oven for 1 1/2 hours. Hang 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. Release the cake with a sharp knife, turn it out on a rack and invert it onto a cake plate.

In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn syrup, and a pinch of salt. Set the bowl over simmering water, and cook, whisking, until it registers 140F on a candy thermometer. Remove pan from heat and whisk the mixture over the hot water for 3 minutes. Remove 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. Spread top and sides of the cake with the frosting and coat the outside with the toasted coconut.

 





Back toAngel Food Cake Recipes

Everyday Cooking Home         Razzle Dazzle Recipes

Copyright 2002 - 2005
That's My Home