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Coconut Angel

Coconut Angel is a cakes recipe made with Cake Flour, Granulated Sugar, Egg Whites, Salt, and Cream Of Tartar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 1 2/3 cup
• 1 3/4 cup
• 1/2 tsp
• 1 tsp
• 1/2 tsp
• 2 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Preheat the oven to 350 degrees F and place a rack in the center of the oven.

2. 2

   Sift the flour 3 times onto a sheet of wax paper.

3. 3

   Sift together the sifted flour and 2/3 cup of the sugar onto another sheet of wax paper.

4. 4

   Beat the egg whites until frothy in a large bowl with an electric mixer.

5. 5

   Add the salt and cream of tartar and beat the mixture until it barely forms soft peaks.

6. 6

   Beat in the remaining 1 cup sugar, a little at a time, with the extracts, and beat the mixture until it holds soft peaks.

7. 7

   Sift one-fourth of the flour mixture over the beaten whites, and fold in gently but thoroughly.

8. 8

   Sift and fold in the remaining flour mixture in the same manner.

9. 9

   Spoon the batter into a very clean, ungreased tube pan, 10" by 8 1/4" by 4 1/2", preferably with a removable bottom.

10. 10

    Smooth the top and rap the pan on a hard surface twice to remove any air bubbles.

11. 11

    Bake the cake in the middle of the oven for 1 hour and 15 minutes, or until it is springy to the touch and a tester comes out clean.

12. 12

    If the pan has feet, invert it on a work surface; otherwise invert it over the neck of a bottle.

13. 13

    Let the cake cool for at least 2 hours or overnight.

14. 14

    Invert the cake onto a cake plate.

15. 15

    Arrange slices of the cake on dessert plates. Spoon sauce over the cake slices, garnish with mango slices, and serve immediately.