COCONUT FLOUR ANGEL FOOD CAKE RECIPES

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COCONUT ANGEL FOOD CAKE RECIPE | MARTHA STEWART



Coconut Angel Food Cake Recipe | Martha Stewart image

Snow angels make an appearance on the dessert table with a light-as-air angel food cake covered with drifts of fluffy coconut and topped with angel-shaped lollipops.

Provided by Martha Stewart

Categories     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 11

1 cup plus 1 tablespoon cake flour (not self-rising)
1 1/2 cups sugar
12 large egg whites, room temperature
1 tablespoon warm water
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1/4 teaspoon pure coconut extract
Coconut Glaze
2 cups unsweetened large-flake coconut
Angel Lollipops, for garnish

Steps:

  • Preheat oven to 325 degrees, with rack in the lower third of oven. Sift together flour and 3/4 cup sugar 4 times.
  • 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. Raise speed to medium, and beat until soft peaks form, about 3 minutes. With machine running, add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy, but not dry, about 2 minutes.
  • 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. Gently run a knife through center of batter to release any air bubbles, and smooth using an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
  • 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.
  • Pour coconut glaze onto cake, and spread evenly using an offset spatula to cover completely. Gently press coconut onto cake. Let stand until set, about 1 hour. Garnish with lollipops.

BEST COCONUT ANGEL CAKE - HOW TO MAKE COCONUT ANGEL CAKE



Best Coconut Angel Cake - How to Make Coconut Angel Cake image

Take this airy coconut angel food cake to any party or gathering for a delightful treat. It's not only deliciously sweet and fluffy, but it also looks elegant and is the perfect dessert to end any meal with.

Provided by COUNTRYLIVING.COM

Categories     dessert

Total Time 2 hours

Prep Time 0S

Cook Time 0S

Yield 10-12 servings

Number Of Ingredients 12

Cooking spray

3 c.

cake flour, spooned and leveled

1 3/4 c.

granulated sugar

4 1/2 tsp.

baking powder

1/2 tsp.

kosher salt

5

large egg whites

1

(13.66-ounce) can unsweetened coconut milk, divided

1 c.

(2 sticks) unsalted butter, at room temperature 

1

(8-ounce) package cream cheese, at room temperature

1/4 c.

confectioners' sugar

2 c.

heavy cream, chilled and divided

1 1/2 c.

toasted flaked coconut

Steps:

  • Make cake: Preheat oven to 350°F. Coat three 8-inch round cake pans with nonstick cooking spray and line with parchment paper; coat parchment. Whisk together flour, sugar, baking powder, and salt in a bowl. Gently whisk together egg whites and 1/2 cup coconut milk until frothy in a second bowl. Beat butter with an electric mixer on medium speed until smooth, 1 to 2 minutes. Gradually beat in remaining 1 cup coconut milk a little at a time, beating until light and fluffy, 2 to 3 minutes. Decrease mixer to low and add flour mixture and egg white mixture in three additions, beginning and ending with flour mixture, just until incorporated. Transfer batter to prepared pans, dividing evenly (about 2 cups each). Bake until a toothpick inserted into centers comes out clean, 25 to 28 minutes. Cool in pans on wire racks, 10 minutes. Turn out onto wire racks to cool completely. Make frosting and decorate: Whisk cream cheese and sugar with an electric mixer on medium speed until smooth, 2 to 4 minutes. Gradually add 1 cup cream until incorporated. Beat until stiff peaks form, 1 to 2 minutes. Place one cake layer on a cake stand or plate. Top with half of frosting. Repeat one more time, then top with remaining layer. Just before serving, whisk remaining 1 cup cream with an electric mixer on medium speed until stiff peaks form, 1 to 2 minutes. Frost top and sides of cake with whipped cream, then cover with toasted coconut.

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