Imagine a dessert so light, so ethereal, it feels like you're biting into a sweet, coconut-infused cloud. Our Coconut Angel Food Cake is not just a recipe—it's a culinary experience that transforms ordinary ingredients into an extraordinary masterpiece. Perfect for special occasions, weekend treats, or when you want to impress your guests with a stunning, melt-in-your-mouth dessert that looks as incredible as it tastes!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 1 cup egg whites (about 7-8 large eggs)
- 1/4 tsp salt
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Ensure an ungreased 10-inch tube pan is ready for baking.
- Sift the cake flour three times to ensure it is light and airy. Set aside.
- Separate egg whites carefully, ensuring no yolk is present. Allow egg whites to come to room temperature for about 30 minutes for optimal volume.
- In a large clean, dry mixing bowl, begin whipping egg whites on medium speed until they become foamy.
- Add cream of tartar and salt to the egg whites, continuing to beat until soft peaks form.
- Gradually add granulated sugar, about 2 tablespoons at a time, while continuing to beat the egg whites on high speed.
- Beat until stiff, glossy peaks form. The mixture should be smooth and hold its shape when the beater is lifted.
- Gently fold in vanilla extract and shredded coconut using a spatula, being careful not to deflate the egg whites.
- Gradually fold in the sifted cake flour, adding in small amounts and using a light, gentle folding motion.
- Transfer the batter carefully into the ungreased tube pan, spreading evenly and smoothing the top.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- Immediately invert the pan onto a wire cooling rack after removing from the oven. Let the cake cool completely upside down for about 1-2 hours.
- Once cooled, run a thin knife around the edges of the pan to release the cake. Serve and enjoy!
Tips
- Temperature Matters: Ensure egg whites are at room temperature for maximum volume and fluffiness.
- Clean Equipment is Crucial: Use a completely clean, grease-free bowl and beaters to help egg whites whip properly.
- Folding Technique: Use a gentle, light folding motion when incorporating flour and coconut to maintain the cake's delicate airiness.
- Cooling Hack: Inverting the pan while cooling prevents the cake from deflating and helps maintain its signature height.
- No Greasing Allowed: An ungreased pan helps the cake climb the sides and rise beautifully.
- Precision is Key: Measure ingredients carefully, especially flour and sugar, for the perfect texture.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 35g
Protein: 4g
Fat: 1g
Saturated Fat: 1g
Cholesterol: 0mg
