CHIPPY MACAROON ANGEL CAKE

Chippy Macaroon Angel Cake image

This homemade angel cake, filled with coconut and chocolate chips, is as light as a cloud. It's so pretty with the sweetened whipped cream "frosting" piped around it. I love to bake breads and desserts for our large family.

Provided by Taste of Home

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups large egg whites (about 10)
1-1/2 cups confectioners' sugar
1 cup cake flour
1-1/2 teaspoons cream of tartar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup sugar
1 cup miniature semisweet chocolate chips
1/2 cup sweetened shredded coconut
TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 cup sweetened shredded coconut, toasted

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high until glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in chocolate chips and coconut., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-55 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert baking pan; cool completely., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Serve with cake; sprinkle with coconut. Refrigerate any leftover topping.

Nutrition Facts : Calories 272 calories, Fat 11g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 97mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.