Glossy frosting and crunchy toasted coconut add delicious texture to this cloud-like cake.
Coconut Angel Food Cake with Seven-Minute Frosting
Makes 1 (10-inch) Cake
- 10 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1½ cups sugar, divided
- 1 cup sifted cake flour
- Seven-Minute Frosting (recipe follows)
- 4 cups sweetened flaked coconut, toasted
- Garnish: toasted sweetened flaked coconut
- Preheat oven to 325°.
- In a large bowl, beat egg whites with a mixer at medium speed until soft peaks form. Beat in cream of tartar. Gradually add extracts and 1¼ cups sugar, 1 tablespoon at a time, beating until combined. Increase mixer speed to high; beat just until stiff peaks form.
- In a medium bowl, sift together flour and remaining ¼ cup sugar. Sift one-fourth of flour mixture over egg white mixture; fold in flour mixture. Repeat with remaining flour mixture. (Do not overmix.) Gently spoon batter into an ungreased 10-inch removable-bottom angel food cake pan. Run a knife through batter to break up air pockets.
- Bake until lightly browned and firm to the touch, about 50 minutes. Invert cake pan, and let cool completely in pan. Using an offset spatula, loosen cake from bottom and sides of pan, and place on a serving plate. Spread Seven-Minute Frosting on top and sides of cake. Press coconut around sides of cake. Let stand for 20 minutes. Garnish with coconut, if desired.
Makes about 3 cups
- 1 cup sugar
- 3 tablespoons water
- 2 large egg whites
- 1 teaspoon light corn syrup
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- In the top of a double boiler, beat sugar, 3 tablespoons water, egg whites, corn syrup, and cream of tartar with a mixer at low speed until combined, about 1 minute. Place over boiling water, and beat at high speed until thick and spreadable, about 7 minutes. Remove from heat; beat in vanilla.