Angel Food Cake with Coconut Recipe

Name: Angel Food Cake with Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup superfine sugar; 1 cup cake flour; 1/2 teaspoon salt; 1 1/4 cups egg whites (10 or 11 large eggs); 1 1/2 teaspoons cream of tartar; 1 teaspoon finely grated orange zest; 1 teaspoon almond extract; 1 1/2 cups heavy cream; 3/4 cup superfine sugar; 2 cups coconut flakes

Servings: persons

1
Preheat an oven to 350F.
2
Sift the sugar 3 times onto a sheet of waxed paper.
3
Sift the flour 3 times onto another sheet of waxed paper.
4
In a medium bowl, combine the sifted sugar and flour with the salt and sift together.
5
Set aside.
6
In a large, clean, dry bowl, whisk the egg whites for about 3 minutes, or until frothy.
7
Add the cream of tartar and then, using an electric mixer on medium speed, beat until moist, soft peaks form.
8
Be careful not to overbeat to the stiff-peak stage.
9
Beat in the orange zest and almond extract.
10
Dust a little of the flour mixture on top of the egg whites, then fold it in.
11
Repeat, in small portions, until all the dry mixture is folded in and the batter is light and airy.
12
Pour the batter into an ungreased 10-inch angel food cake pan with a removable bottom.
13
Bake for 40 to 45 minutes, or until a toothpick inserted into the top comes out clean.
14
Immediately place the pan upside down on the pan feet, or invert it on the neck of a bottle.
15
Let cool thoroughly at least 1 1/2 to 2 hours before removing from the pan.
16
Transfer the cake to a cake plate.
17
To make the frosting: Using an electric mixer on medium high speed, whip the cream until it forms soft peaks.
18
Beat in the sugar until stiff peaks form.
19
Spread the cake top and sides with swirls of whipped cream.
20
Sprinkle generously with coconut flakes, pressing them onto the sides.

877

kcal

Calories

Fat

114

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 10 ingredients. The key ingredients include: 1 cup superfine sugar, 1 cup cake flour, 1/2 teaspoon salt, 1 1/4 cups egg whites (10 or 11 large eggs), and more.

Yes, Angel Food Cake with Coconut 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!

Angel Food Cake with Coconut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions