Coconut Angel Food Cake

Recipe Cuisine: Cakes
Recipe Category: Cakes
Recipe Serves: 1

Recipes Ingredients:

Cake:
-d)
3/4 c Cake flour
Frosting:
8 lg Egg whites 1
1/4 c Sugar
1/2 ts Salt
2 lg Egg whites
1/2 ts Cream of tartar
1 ts Orange zest, grated
1 c Superfine sugar
1/4 c Orange juice, strained
1/2 ts Vanilla
1 tb Corn syrup
1/2 ts Almond extract
1 c Coconut, shredded and toaste
1/2 c Coconut, shredded (unsweeten
- (unsweetened)

Recipe Instructions:

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 275f 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 140f 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. a 1977 Gourmet Mag. favorite