Coconut Angel Food Cake

This decadent Coconut Angel Food  Cake is the perfect complement to any celebration! It’s based on my popular Angel Food Cake with Roasted Strawberries. Coconut Angel Food CakeA 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 CakeThe ingredients are simple enough, you just need more than you would for a traditional cake. For instance, 12 eggs!cake flourgranulated sugar12 large egg whiteswarm watercream of tartarvanilla extractcoarse saltStart 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.Coconut Whipped CreamI love this easy coconut whipped cream and find that it is the perfect compliment to this cake! You only need:heavy whipping creamconfectioners sugarpure coconut extractTo 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 ToppingsI 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!This decadent Angel Food Coconut Cake is the perfect complement to any celebration! Course: Dessert Cuisine: American Keyword: Coconut Angel Food Cake Servings: 12 servings Author: Amanda RettkeCoconut Angel Food Cake 1 c plus 1 tablespoon cake flour 1 1/2 c 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 extractCoconut Whipped Cream 1 c heavy whipping cream 2 tbsp. confectioners sugar 1/4 tsp. pure coconut extract Unsweeteded Coconut Flakes for garnishPreheat oven to 325 degrees, with rack in the lower third of 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 CreamPour 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.Love Coconut Desserts? Check these out:Almond Joy BarsCoconut CakeEasy Copycat Swiss Meringue Coconut FrostingCoconut Cream Pie   meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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