Coconut Angel Food Cake

Name: Coconut Angel Food Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters sifted cake flour; 1 teaspoons cinnamon; 79 milliliters fresh coconut shavings; 79 milliliters dry unsweetened shredded coconut; 340 grams bag cranberries, fresh or frozen and thawed; 1 teaspoon cream of tartar; 296 milliliters egg whites (from about 9 large eggs), at room temperature; 158 milliliters granulated sugar; 2 teaspoons fresh lemon juice; 158 milliliters fresh orange juice; 1 Tbsp grated orange zest; 2 Tbsps orange-flavored liqueur; 0 teaspoons salt; 237 milliliters superfine sugar; 2 teaspoons pure vanilla extract

Coconut Angel Food Cake might be just the dessert you are searching for. This recipe makes 12 servings with 206 calories, 4g of protein, and 2g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of salt, egg whites, coconut shavings, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Heat oven to 325°F. Beat egg whites and salt in a bowl with an electric mixer on medium until frothy, about 2 minutes.

Ingredients you will need

Egg Whites

Salt

Equipment you will use

Hand Mixer

Bowl

Oven

Add cream of tartar. Beat until soft peaks form, about 5 minutes. Increase speed to high.

Ingredients you will need

Cream Of Tartar

Add 1/2 cup sugar, 1 tablespoon at a time, until whites form soft, glossy peaks. Beat in vanilla and lemon juice. In another bowl, mix remaining 1/2 cup sugar with flour. Sift 1/2 sugar-flour mixture over egg whites; gently but thoroughly fold into batter using a large spatula. Repeat twice with remaining sugar-flour mixture. Fold in dry coconut in 2 batches. Scrape batter into an ungreased 10-inch angel food tube pan with a removable bottom. Smooth top into even layer.

Ingredients you will need

Lemon Juice

Egg Whites

Coconut

Vanilla

All Purpose Flour

Sugar

Equipment you will use

Spatula

Bowl

Frying Pan

Bake 35 minutes or until top is lightly browned and cake springs back when you press it. Turn pan upside down and rest on the neck of a glass bottle to cool. Run a knife against insides of pan to loosen cake; remove pan. Loosen cake from bottom of pan; invert onto a plate. Cover with plastic wrap. Store at room temperature or in the refrigerator.

Ingredients you will need

Wrap