Ingredients with Measurements:
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 egg whites
- 1/4 tsp salt
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1/2 cup shredded coconut
Special equipment needed:
- 10-inch tube pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, sift together the cake flour and 3/4 cup of the granulated sugar.
3. In a separate mixing bowl, beat the egg whites with an electric mixer on medium speed until they become frothy.
4. Add the salt and cream of tartar to the egg whites and continue to beat on medium speed until soft peaks form.
5. Gradually add the remaining 3/4 cup of granulated sugar to the egg whites while continuing to beat on medium speed until stiff peaks form.
6. Add the vanilla and coconut extracts to the egg whites and beat on low speed until just combined.
7. Sprinkle the shredded coconut over the egg white mixture and gently fold it in with a rubber spatula.
8. Pour the egg white mixture into an ungreased 10-inch tube pan and smooth the top with the rubber spatula.
9. Bake the cake for 35-40 minutes or until the top is golden brown and the cake springs back when touched.
10. Remove the cake from the oven and immediately invert the tube pan onto a wire rack to cool completely.
11. Once the cake has cooled, run a knife around the edges of the pan to loosen the cake and remove it from the pan.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 170
Fat: 0g
Carbohydrates: 38g
Protein: 5g
Sodium: 105mg
Sugar: 33g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour.
- Granulated sugar can be substituted with caster sugar or superfine sugar.
- Coconut extract can be substituted with coconut milk or coconut cream.
Variations:
- Add 1/2 cup of chopped macadamia nuts to the shredded coconut for a tropical twist.
- Drizzle the cooled cake with a simple glaze made from powdered sugar and coconut milk.
- Serve the cake with a dollop of whipped cream and fresh berries.
Tips and tricks:
- Make sure all utensils and mixing bowls are completely clean and free of any grease or oil before beating the egg whites.
- Do not overmix the egg whites after adding the extracts and shredded coconut, as this can cause the egg whites to deflate.
- Inverting the tube pan immediately after removing the cake from the oven helps prevent the cake from collapsing.
Storage instructions:
Store the cooled cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated 350°F oven for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter and sprinkle with additional shredded coconut for a decorative touch.
Garnishes:
Garnish the cake with fresh berries, whipped cream, or toasted coconut flakes.
Pairings:
Serve the Coconut Angel Cake with a cup of hot tea or coffee for a delicious dessert.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake sinks in the middle, it may be undercooked or the egg whites may have been overbeaten.
- If the cake is dry, it may have been overbaked or the egg whites may have been overbeaten.
Food safety advice:
Make sure to use pasteurized egg whites to avoid the risk of salmonella.
Food history:
Angel food cake is a type of sponge cake that originated in the United States in the late 19th century. It is known for its light and airy texture, which is achieved by whipping egg whites to stiff peaks and folding them into the batter.
Flavor profiles:
The Coconut Angel Cake has a light and fluffy texture with a subtle coconut flavor.
Serving suggestions:
Serve the Coconut Angel Cake as a light and refreshing dessert after a heavy meal.
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