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Coconut Angel Food Cake
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Rating: 4.1/5 (12 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 326
% Daily Value**
Total Fat 10g
16%
Saturated Fat 5g
8%
Unsaturated Fat 1g
Cholesterol 222mg
74%
Sodium 267mg
11%
Total Carbohydrate 53g
18%
Dietary Fiber 1g
4%
Sugars 46g
Protein 8g
Vitamin A  5%Vitamin C  5%
Calcium  5%Iron  8%
Potassium  4%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Coconut Angel Food Cake

Date Added: August 25, 2014
This is a very special angel food cake, made extra heavenly with the addition of coconut and orange zest. The frosting is a little more time-consuming to make than other types of frosting, but the results are impressive and delicious, and will delight your guests and family alike.

Ingredients:

3/4 cup Cake Flour
10 Eggs whites
1 1/4 cups Sugar
1/2 teaspoon Salt
1/2 teaspoon Cream Of Tartar
1 teaspoon Orange zest grated
1 cup Sugar Superfine
1/4 cup Orange Juice strained
1/2 teaspoon Vanilla
1 tablespoon Corn Syrup
1/2 teaspoon Almond Extract
1 1/2 cups Coconut shredded and to taste
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Directions:

1. Onto a sheet of wax paper, sift the flour 3 times.

2. In a large bowl with an electric mixer, beat the egg whites with the salt until they are frothy.

3. Add the cream of tartar and beat to soft peaks.

4. Beat in 1/2 cup sugar, a little at a time. Add the vanilla and almond extract, and beat the whites to stiff peaks.

5. Fold in the remaining 1/2 cup sugar, a little at a time.

6. Sift the flour over the whites in 4 batches, folding it in gently after each sifting.

7. Fold in the coconut. Spoon batter into a 9-inch tube pan, 3 1/2-inches deep.

8. Bake in the middle of a preheated 275f oven for 1 1/2 hours.

9. Hang the cake in the pan, upside down, on the neck of a bottle and let it cool for 90-120 minutes or until cooled completely.

10. Release the cake with a sharp knife, turn it out on a rack and invert it onto a cake plate.

11. In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn syrup, and a pinch of salt.

12. Set the bowl over simmering water, and cook, whisking, until it registers 140f on a candy thermometer.

13. Remove pan from heat and whisk the mixture over the hot water for 3 minutes.

14. Remove the bowl from the water and, with an electric mixer, beat the frosting at high speed for 7-10 minutes or until it is cool and holds stiff peaks.

15. Spread top and sides of the cake with the frosting and coat the outside with the toasted coconut.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Tree Nuts, Gluten, Corn, Almonds, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.
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