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Coconut Angel Food Cake Recipe

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This recipe for Coconut Angel Food Cake is from Morris Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup plus 1 tablespoon cake flour
1 1/2 cups sugar
12 large egg whites, room temperature
1 tablespoon warm water
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1/4 teaspoon pure coconut extract

Coconut Whipped Cream
1 cup heavy whipping cream
2 tablespoons confectioners sugar
1/4 teaspoon pure coconut extract
Unsweeteded Coconut Flakes for garnish
Directions:
Directions:
Preheat oven to 325 degrees, with rack in the lower third of oven.
Sift together flour and 3/4 cup sugar.
Beat egg whites and warm water with a mixer on low speed until foamy, about 3 minutes. Add cream of tartar, vanilla, salt, and coconut extract.
Increase speed to medium, and beat until soft peaks form, about 3 minutes.
With machine running, add remaining 3/4 cup sugar, a little at a time. Increase speed to high, and beat until peaks are stiff and glossy, about 2 minutes.
Remove bowl from mixer.
Working in 3 batches, sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites.
Slowly pour batter into a 10-inch angel food cake pan.

Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
Immediately from the oven, carefully invert pan onto a wire rack. Let cake cool in pan, about 1 hour. Carefully run a knife around sides of cake to loosen, and turn out onto a large plate or cake stand.

Coconut Whipping Cream
Pour the heavy cream into a chilled stand mixer bowl (fill with water and ice and let sit for a moment, then empty and dry) and add the sugar and coconut extract.
Beat the cream until peaks stand in firm when the beaters are lifted, about 2 minutes.

 

 

 

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