Coconut Angel Food Cake with Seven-Minute Frosting
 
Makes 1 (10-inch) Cake
Ingredients
  • 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
Instructions
  1. Preheat oven to 325°.
  2. 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.
  3. 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.
  4. 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.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/coconut-angel-food-cake-seven-minute-frosting/