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Homemade Coconut Angel Food Cake!

Coconut Angel Food Cake

This decadent Angel Food Coconut Cake is the perfect complement to any celebration!

Course Dessert
Cuisine American
Keyword Coconut Angel Food Cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Author Amanda Rettke


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


Coconut Angel Food Cake

  1. Preheat oven to 325 degrees F, with rack in the lower third of 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 (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.

  2. Beat the cream until peaks stand in firm when the beaters are lifted, about 2 minutes.
  3. Gently frost the cooled angel food cake and sprinkle with unsweetened coconut flakes. (Or sweetened if you prefer!)