Coconut Angel Food Cake
This decadent Angel Food Coconut Cake is the perfect compliment to any celebration!
Servings: 12 servings
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
- Preheat oven to 325°F, with rack in the lower third of the 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 (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.