1977 Coconut Angel Food Cake Recipe

Name: 1977 Coconut Angel Food Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. cake flour (not self-rising); 8 lrg egg whites; 1/2 tsp salt; 1/2 tsp cream of tartar; 1 c. superfine sugar; 1/2 tsp vanilla; 1/2 tsp almond extract; 1/2 c. shredded unsweetened coconut (available at natural foods stores); 11/4 c. sugar; 2 lrg egg whites; 1 tsp freshly grated orange zest; 1/4 c. strained fresh orange juice; 1 Tbsp. light corn syrup; 1 c. shredded unsweetened coconut (available at natural foods stores), toasted

Servings: persons

3/4 c. cake flour (not self-rising)
8 lrg egg whites
1/2 tsp salt
1/2 tsp cream of tartar
1 c. superfine sugar
1/2 tsp vanilla
1/2 tsp almond extract
1/2 c. shredded unsweetened coconut (available at natural foods stores)
11/4 c. sugar
2 lrg egg whites
1 tsp freshly grated orange zest
1/4 c. strained fresh orange juice
1 Tbsp. light corn syrup
1 c. shredded unsweetened coconut (available at natural foods stores), toasted

1
Make the cake:Onto a sheet of wax paper sift the flour 3 times.
2
In a large bowl with an
3
electric mixer beat the egg whites with the salt till they are frothy, add in the cream of tartar, and beat the whites till they hold soft peaks.
4
Beat in 1/2 c. of the sugar, a little at a time, add in the vanilla and the almond extract, and beat the whites till they hold stiff peaks.
5
Mix in the remaining 1/2 c. sugar, a little at a time, sift the flour over the whites in 4 batches, folding it in gently after each addition, and mix in
6
the coconut.
7
Spoon the batter into a tube pan, 9 inches across the top and 3 1/2 inches deep, and bake the cake in the middle of a preheated 275F.
8
oven for 1 1/2 hrs.
9
Hang the cake in the pan upside down on the neck of a bottle and let it cold for 1 1/2 to 2 hrs, or possibly till it is cooled completely.
10
Release the cake from the side of the pan and from the
11
center tube with a sharp knife, turn it out onto a rack, and invert it onto a cake plate.
12
Make the frosting:In a metal bowl whisk together the sugar, the egg whites, the zest, the orange juice, the corn syrup, and healthy pinch of salt, set the bowl over a saucepan of simmering water, and cook the mix, whisking till it registers 140F.
13
on a candy thermometer.
14
Remove the pan from the heat and whisk the mix over the warm water for 3 min.
15
Remove the bowl from the pan and with an electric mixer beat the frosting at high speed for 7 to 10 min, or possibly till it is cold and hold stiff peaks.
16
Spread the top and sides (including the center) of the cake with the frosting and coat the outside with the toasted coconut.

1410

kcal

Calories

Fat

265

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 c. cake flour (not self-rising), 8 lrg egg whites, 1/2 tsp salt, 1/2 tsp cream of tartar, and more.

Yes, 1977 Coconut Angel Food Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!