1 cake:
3/4 cup cake flour
8 large egg whites
1/2 tsp salt
1/2 tsp cream of tartar
1 cup superfine sugar
1/2 tsp vanilla
1/2 tsp almond extract
1/2 cup coconut, shredded (unsweeten d)
1 frosting:
1 1/4 cup sugar
2 large egg whites
1 tsp orange zest, grated
1/4 cup orange juice, strained
1 tbsp corn syrup
1 cup coconut, shredded and toaste (un, sweetened)
A Recipe for
Coconut Angel Food Cake
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
Eat little, sleep sound. |
| Iranian Proverb |
This Recipe for Coconut Angel Food Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
He who lives by the sword eats with bloody hands. |
| Anonymous |
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Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
This is a recipe for Coconut Angel Food Cake from the recipe cookbook of Recipes-to-go (Dessert)
He was a very valiant man who first adventured on eating oysters. |
| James I |
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
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
Serves: 1
Coconut Angel Food Cake Recipe brought to you by Recipes To-Go