COCONUT ANGEL FOOD CAKE

Coconut Angel Food Cake image

Provided by Straws Kitchen(*o *)

Categories Cakes

Number Of Ingredients 15

3/4 c cake flour
8 large egg whites
1/2 tsp salt
1/2 tsp cream of tartar
1 c superfine granulated sugar
1/2 tsp vanilla
1/2 tsp almond extract
1/2 c coconut, shredded and toasted (unsweetened)
FROSTING INGREDIENTS
1 1/4 c sugar
2 large egg whites
1 tsp orange zest, grated
1/4 c orange juice, strained
1 Tbsp corn syrup
1 c unsweetened coconut, shredded

Steps:

1. Onto a sheet of wax paper, sift the flour 3 times.
2. In a large bowl with an electric mixer, beat the egg whites with the salt until they are frothy.
3. Add the cream of tartar and beat to soft peaks. Beat in 1/2 cup sugar, a little at a time.
4. Add the vanilla and almond extract, and beat the whites to stiff peaks.
5. Fold in the remaining 1/2 cup sugar, a little at a time.
6. Sift the flour over the whites in 4 batches, folding it in gently after each sifting.
7. Fold in the coconut.
8. Spoon batter into a 9-inch tube pan, 3 1/2-inches deep.
9. Bake in the middle of a preheated 275 oven for 1 1/2 hours.
10. 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.
11. Release the cake with a sharp knife, turn it out on a rack and invert it onto a cake plate.
12. In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn syrup and a pinch of salt.
13. Set the bowl over simmering water, and cook, whisking, until it registers 140 on a candy thermometer.
14. Remove pan from heat and whisk the mixture over the hot water for 3 minutes.
15. 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.
16. Spread top and sides of the cake with the frosting and coat the outside with the toasted coconut.