Coconut Angel Food Cake

filed under: Cakes on July 1, 2015

This decadent Coconut Angel Food  Cake is the perfect compliment 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.

Slice of Coconut Angel Food Cake

Coconut Whipped Cream

I love this easy coconut whipped cream and find that it is the perfect compliment 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!

 

5 from 1 vote
Homemade Coconut Angel Food Cake!
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 compliment to any celebration!

Course: Dessert
Cuisine: American
Keyword: Coconut Angel Food Cake
Servings: 12 servings
Author: Amanda Rettke
Ingredients
Coconut Angel Food Cake
  • 1 cup plus 1 tablespoon cake flour
  • 1 1/2 cups (300g) sugar
  • 12 large egg whites, room temperature
  • 1 tbsp. warm water
  • 1 tsp. cream of tartar
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. coarse salt
  • 1/4 tsp. pure coconut extract
Coconut Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tbsp. confectioners sugar
  • 1/4 tsp. pure coconut extract
  • Unsweetened Coconut Flakes for garnish
Instructions
Coconut Angel Food Cake
  1. Preheat oven to 325°F, with rack in the lower third of the oven.

  2. Sift together flour and 3/4 cup sugar.
  3. 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.

  4. Increase speed to medium, and beat until soft peaks form, about 3 minutes.
  5. 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.

  6. Remove bowl from mixer.
  7. 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.

  8. Slowly pour batter into a 10-inch angel food cake pan.
  9. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
  10. Immediately from the oven, carefully invert pan onto a wire rack. Let cake cool in pan, about 1 hour.

  11. Carefully run a knife around sides of cake to loosen, and turn out onto a large plate or cake stand.
Coconut Whipped Cream
  1. 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.

  2. Beat the cream until peaks stand in firm when the beaters are lifted, about 2 minutes.

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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Comments

  • Bob belichick says:

    Great idea recipes.

    • teresa says:

      How long before serving can I make this? Party is on Saturday and would prefer to bake it early – your thoughts’

  • Eden Passante says:

    Two of my favorite things!! I LOVE angel food cake and when you add coconut it just gets even better!

  • C Kriel says:

    Could you please let me know what your cookbook name is. I want to purchase it. Please

  • Jenny says:

    Great idea to desserts! Thanks

  • Hazel Hummel says:

    I’m glad you published this recipe so I could use my coconut sugar it didn’t raise as high a I’d like probably just me I’ll try again its cooling I’m just so glad I can eat it without regular sugar

  • Don't Pass on Dessert!