This decadent Coconut Angel Food  Cake is the perfect complement to any celebration! It’s based on my popular Angel Food Cake with Roasted Strawberries. 

Coconut Angel Food Cake

Coconut Angel Food Cake

A true angel food cake takes time and a little patience to make right. This recipe is a great one, and if you follow it exactly, you should end up with the perfect Coconut Angel Food Cake that will wow family and friends!

How to Make Coconut Angel Food Cake

How to Make Coconut Angel Food Cake

The ingredients are simple enough, you just need more than you would for a traditional cake. For instance, 12 eggs!

  • cake flour
  • granulated sugar
  • 12 large egg whites
  • warm water
  • cream of tartar
  • vanilla extract
  • coarse salt

Start by sifting together flour and 3/4 cup sugar and then set aside.

In a stand mixer, beat room temperature 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 the speed to medium, and beat until soft peaks form, about 3 minutes. With the mixer 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 the 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.

Important part! Immediately from the oven, carefully invert pan onto a wire rack. Let cake cool in pan, about 1 hour.

If baking at a higher altitude, be sure to check out my High Altitude Baking Tips.

Slice of Coconut Angel Food Cake

Coconut Whipped Cream

I love this easy coconut whipped cream and find that it is the perfect complement to this cake! You only need:

  • heavy whipping cream
  • confectioners sugar
  • pure coconut extract
 
To make it simply 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 firm peaks, about 2 minutes.

Additional Toppings

I used unsweetened coconut flakes to cover the outside, but you can also use sweetened. You can also top with fresh fruit, a coconut glaze, or even chocolate glaze if you happen to love that flavor combination!

Homemade Coconut Angel Food Cake!
5 from 6 votes

Coconut Angel Food Cake

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
This decadent Angel Food Coconut Cake is the perfect complement to any celebration!

Ingredients

Coconut Angel Food Cake

  • 1 cup plus 1 tablespoon CAKE FLOUR
  • 1 ½ cups granulated sugar, divided
  • 12 large egg whites, room temperature
  • 1 tablespoon warm water
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon coarse salt
  • ¼ teaspoon pure coconut extract

Coconut Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners sugar
  • ¼ teaspoon pure coconut extract
  • Unsweeteded Coconut Flakes for garnish

Instructions

Coconut Angel Food Cake

  • Preheat oven to 325 degrees F, 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 Whipped Cream

  • Pour the heavy cream into a chilled stand mixer bowl (to chill a 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.
  • Gently frost the cooled angel food cake and sprinkle with unsweetened coconut flakes. (Or sweetened if you prefer!)

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Love Coconut Desserts? Check these out:

Almond Joy Bars

Coconut Cake

Easy Copycat Swiss Meringue Coconut Frosting

Coconut Cream Pie

 

 

Seriously Amazing Coconut Angel Food Cake. You will NEVER make a regular angel food cake again!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi Amanda, this turned out amazing! I was wondering if I could turn this into cupcakes. If so, do I need to make any adjustments? Thanks!

    1. Hi, Leesa! I work with iambaker and am happy to help with questions. We do not recommend making the cake into cupcakes, but I am glad to hear you liked the cake! Have a wonderful day!

  2. What kind of flour should I use. Is it normal flour used for baking or the one in a box for cakes?

  3. It mentions a coconut glaze as something to possibly use instead of the coconut cream. Do you have a recipe for that?

  4. If I wanted to use a carton of egg whites instead of using the egg how much would that equate to?
    I’m guessing around 1 to 1.5 cups?

  5. With your angel food cake recipe – how would adjust any ingredients and measurements to high altitude baking in CO? Thank you.

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