Coconut angel food cake
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Coconut angel food cake
  Coconut    Cakes  
Last updated 6/12/2012 12:41:24 AM. Recipe ID 155. Report a problem with this recipe.
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      Title: Coconut angel food cake
 Categories: Desserts, Cakes
      Yield: 1 servings
 
           Cake:
    3/4 c  Cake flour
      8 lg Egg whites
    1/2 ts Salt
    1/2 ts Cream of tartar
      1 c  Superfine sugar
    1/2 ts Vanilla
    1/2 ts Almond extract
    1/2 c  Coconut, shredded (unsweeten
           -d)
           Frosting:
  1 1/4 c  Sugar
      2 lg Egg whites
      1 ts Orange zest, grated
    1/4 c  Orange juice, strained
      1 tb Corn syrup
      1 c  Coconut, shredded and toaste
           -   (unsweetened)
 
  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
 




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Recipe ID 155 (Apr 03, 2005)

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