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Coconut Angel Food Cake

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

Ingredients

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

Method (preview)

1. 1

   Onto a sheet of wax paper, sift the flour 3 times.

2. 2

   In a large bowl with an electric mixer, beat the egg whites with the salt until they are frothy.

3. 3

   Add the cream of tartar and beat to soft peaks.

4. 4

   Beat in 1/2 cup sugar, a little at a time.

5. 5

   Add the vanilla and almond extract, and beat the whites to stiff peaks.

6. 6

   Fold in the remaining 1/2 cup sugar, a little at a time.

7. 7

   Sift the flour over the whites in 4 batches, folding it in gently after each sifting. Fold in the coconut.

8. 8

   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.

9. 9

   In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn syrup, and a pinch of salt.

10. 10

    Set the bowl over simmering water, and cook, whisking, until it registers 140f on a candy thermometer.

11. 11

    Remove pan from heat and whisk the mixture over the hot water for 3 minutes.

12. 12

    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.

13. 13

    Spread top and sides of the cake with the frosting and coat the outside with the toasted coconut.