Coconut Angel Food Cake
- Ready In:
- 1hr 50mins
- Ingredients:
- 14
- Yields:
-
1 cake
- Serves:
- 10
ingredients
- 414.03 ml egg whites, at room temp (from about 9 large eggs)
- 1.23 ml salt
- 4.92 ml cream of tartar
- 236.59 ml superfine sugar
- 9.85 ml pure vanilla extract
- 9.85 ml fresh lemon juice
- 78.78 ml dry unsweetened dried shredded coconut
- 78.78 ml fresh coconut, shavings
-
Sauce
- 340.19 g bag cranberries, fresh or 340.19 g bag frozen cranberries, and thawed
- 157.80 ml granulated sugar
- 14.79 ml grated orange zest
- 157.80 ml fresh orange juice
- 29.58 ml orange-flavored liqueur
- 2.46 ml cinnamon
directions
-
Cake:
- Heat oven to 325 degrees F.
- Beat egg whites and salt in bowl with an electric mixer on medium until frothy, about 2 minutes.
- Add cream of tartar.
- Beat until soft peaks form, about 5 minutes.
- Increase speed to high.
- Add 1/2 cup sugar, 1 tablespoons at a time, until whites form soft, glossy peaks.
- Beat in vanilla and lemon juice,.
- In another bowl, mix remaining 1/2 cup sugar with flour.
- Sift 1/3 sugar-flour mixture over egg whites; gently but thoroughly fold into batter using a large spatula.
- Repeat twice with remaining sugar-flour mixture.
- Fold in dry coconut in 2 batches.
- Scrape batter into an ungreased 10" angel food tube pan with a removable bottom.
- Smooth top into even layer.
- Bake 35 minutes or until top is lightly browned and cake springs back when you press it.
- Turn pan upside down and rest on the neck of a glass bottle to cool.
- Run a knife against insides of pan to loosen cake; remove pan.
- Loosen cake from bottom of pan; invert onto a plate.
- Cover with plastic wrap.
- Store at room temperature or in the fridge.
-
Sauce:
- Boil all ingredients in a medium saucepan 1 minute, until lightly thickened.
- Let cool.
- Cover; refrigerate 1 hour.
- Before serving, sprinkle top of cake with coconut shavings.
- Serve slices with 3 tablespoons sauce.
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