Coconut Angel Food Cake

Ingredients

Directions

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

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

Add the cream of tartar and beat to soft peaks.

Beat in 1/2 cup sugar, a little at a time.

Add the vanilla and almond extract, and beat the whites to stiff peaks.

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

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

Fold in the coconut.

Spoon batter into a 9-inch tube pan, 3 1/2-inches deep.

Bake in the middle of a preheated 275 degrees F oven for 1 1/2 hours.

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.

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

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

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

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

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.

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

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.