"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Coconut Angel-Food Cake Recipe

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This recipe for Coconut Angel-Food Cake, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Johnette Hollenshead Oakes
Added: Thursday, June 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
· 12 (lg.) egg whites, at room temperature
· 1 tsp. cream of tartar
· 1/4 tsp. salt
· 1 c. sugar
· 1 c. sweetened flaked coconut
· 1/2 tsp. vanilla extract
· 1 c. cake flour
· 11/4 c. confectioners’ sugar
· 1 recipe Pineapple Curd (Recipe follows.)
· Garnish: toasted coconut

Pineapple Curd:
Yield: 3 c.; Preparation: 5 min.;Cook: 8 min.;refrigerate: 2 hr. to overnight

5 (lg.) egg yolks
3/4 c. pineapple juice
2/3 c. sugar
1 T. fresh lemon juice
1/2 c. unsalted butter, cut into pieces
1 (8-oz.) can crushed pineapple, drained

Directions:
Directions:
Preheat oven to 375º. In a large bowl, beat egg whites, cream of tartar, and salt at high speed with an electric mixer until foamy. Gradually add sugar, 1 T. at a time, beating until stiff peaks form. Fold in coconut and vanilla extract.

In a small bowl, sift together flour and confectioners’ sugar; gradually fold flour mixture into egg-white mixture. Spoon batter evenly into a 10" ungreased tube pan. Bake for 30 to 35 min., or until golden. Invert cake onto the small end of a funnel; let cool completely. Gently run a knife around edges to release cake from sides of pan. Remove cake from pan. Serve with Pineapple Curd, if desired. Garnish with toasted coconut, if desired.

Pineapple Curd directions:

In a medium, heavy saucepan over med. heat, whisk together egg yolks, pineapple juice, sugar, and lemon juice. Continue whisking for 7 to 8 min., or until mixture thickens. Remove from heat. Gradually add butter, whisking after each addition until melted. Add pineapple, stirring to combine. Cool slightly; pour into container, cover and refrigerate for 2 hr. to overnight.

Personal Notes:
Personal Notes:
Johnette is the wife of Glynn Oakes, the daughter of Virginia (Rogers) Hollenshead & the late John Hollenshead & the granddaughter of the late Charlie & Carrie (Wade) Hollenshead.

 

 

 

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