This decadent coconut cake from Angel Food is the perfect complement to any celebration!
INGREDIENTS
COCONUT ANGEL FOOD CAKE
1 cup and 1 tablespoon of cake flour
1 1/2 cups of granulated sugar
12 large egg whites, at room temperature
1 tablespoon of hot water
1 teaspoon cream of tartar
1 teaspoon of pure vanilla extract
1/2 teaspoon coarse salt
1/4 teaspoon pure coconut extract
COCONUT WHIPPED CREAM
1 cup of heavy whipped cream
2 tablespoons of confectioner’s sugar
1/4 teaspoon pure coconut extract
Coconut flakes for decoration
INSTRUCTIONS
Preheat the oven to 325 degrees, with the rack in the lower third of the oven.
Close the flour and 3/4 cup of sugar together.
Beat egg whites and hot water with a whisk at low speed until frothy, about 3 minutes. Add the cream of tartar, vanilla, salt and coconut extract.
Increase speed to medium and beat until soft peaks form, about 3 minutes.
With the machine running, add the remaining 3/4 cup of sugar, little by little. Increase speed to high, and beat until peaks are stiff and shiny, about 2 minutes.
Remove the bowl from the mixer.
Working in 3 batches, sift the flour mixture over the egg white mixture, folding gently into each addition with a rubber spatula, being careful not to deflate the egg whites.
Slowly pour the batter into a 10-inch cake pan.
Bake until the cake is golden brown and pops back up on touch, 40 to 45 minutes.
Immediately after the oven, carefully invert the pan on a wire rack. Allow the cake to cool in the pan, about 1 hour.
Carefully run a knife through the sides of the cake to loosen it, and place it on a large plate or cake stand.
COCONUT WHIPPED CREAM
Pour the heavy cream into a refrigerated mixing bowl (fill with water and ice and let it sit for a moment, then empty and dry) and add the sugar and coconut extract.
Beat the cream until the peaks are firm when the mixers are raised, about 2 minutes.