1977 Coconut Angel Food Cake Recipes

Steps:

• Cake:
• Heat oven to 325°F. Beat egg whites and salt in a bowl with an electric mixer on medium until frothy, about 2 minutes. Add cream of tartar. Beat until soft peaks form, about 5 minutes. Increase speed to high. 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. 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.
• Sauce:
• Boil all ingredients in a medium saucepan 1 minute, until lightly thickened. Let cool. Cover; refrigerate 1 hour. Before serving, sprinkle top of cake with coconut shavings. Serve slices with 3 tablespoons sauce.

Steps:

• 1. Onto a sheet of wax paper, sift the flour 3 times.
• 2. In a large bowl with an electric mixer, beat the egg whites with the salt until they are frothy.
• 3. Add the cream of tartar and beat to soft peaks. Beat in 1/2 cup sugar, a little at a time.
• 4. Add the vanilla and almond extract, and beat the whites to stiff peaks.
• 5. Fold in the remaining 1/2 cup sugar, a little at a time.
• 6. Sift the flour over the whites in 4 batches, folding it in gently after each sifting.
• 7. Fold in the coconut.
• 8. Spoon batter into a 9-inch tube pan, 3 1/2-inches deep.
• 9. Bake in the middle of a preheated 275 oven for 1 1/2 hours.
• 10. 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.
• 11. Release the cake with a sharp knife, turn it out on a rack and invert it onto a cake plate.
• 12. In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn syrup and a pinch of salt.
• 13. Set the bowl over simmering water, and cook, whisking, until it registers 140 on a candy thermometer.
• 14. Remove pan from heat and whisk the mixture over the hot water for 3 minutes.
• 15. 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.
• 16. Spread top and sides of the cake with the frosting and coat the outside with the toasted coconut.

Steps:

• Preheat oven to 350°.
• Prepare angle food cake batter and use 1 cup water and 1/3 cup orange juice for liquids, instead of what the package indicates.
• Fold in 1 teaspoon of the orange extract.
• Pour into 10-inch ungreased tube pan and spread evenly.
• Break air pockets by cutting through the batter with a knife.
• Bake on lowest rack for 30 minutes, or until cake springs back when lightly touched in the center.
• Remove cake from oven; invert pan and let cake cool completely up side down in pan.
• Loosen cake from sides of pan using a long spatula; remove from pan.
• Slice cake horizontally into 4 equal layers using a serrated knife; set layers aside.
• In a small bowl, prepare instant pudding mix according to package directions, using skim milk.
• Stir in remaining 1 teaspoon orange extract and orange rind.
• Fold in 1 cup coconut and 3/4 cup whipped topping. Chill at least 15 minutes.
• Place bottom cake layer on serving plate; spread with 1/3 of pudding mixture.
• Repeat with remaining cake layers, ending with top cake layer.
• Spread remaining 2 1/2 cups whipped topping over top and sides of cake; sprinkle with remaining 1 cup coconut.
• Store loosely covered in refrigerator until served.
• **Recipe can be revised according to package directions of cake mix and pudding**.

Steps:

• Cut the angel food cake into 1 inch squares. Prepare the frosting. Use one hand to roll the cake in the frosting and the other hand to roll the frosted cakes in coconut. I usually tint the frosting in pastel shades and sometimes leave them white and decorate each with an icing rosebud and leaf.
• I have used raw eggs in this recipe for 30 plus years without any incidence of salmonella. I sell cookies professionally and this has never presented any problems.
• The yield is approximate, depends on your cutting of the cake. I cut the loaf in 7-8 slices and each slice into 9 cookies. I count on two per person for a serving.

Steps:

• Make the cake:
• 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 the whites until they hold soft peaks. Beat in 1/2 cup of the sugar, a little at a time, add the vanilla and the almond extract, and beat the whites until they hold 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 addition, and fold in the coconut. 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 275°F. 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 1 1/2 to 2 hours, or until it is cooled completely. Release the cake from the side of the pan and from the center tube with a sharp knife, turn it out onto a rack, and invert it onto a cake plate.
• Make the frosting:
• In a metal bowl whisk together the sugar, the egg whites, the zest, the orange juice, the corn syrup, and pinch of salt, set the bowl over a saucepan of simmering water, and cook the mixture, whisking until it registers 140°F. on a candy thermometer. Remove the pan from the heat and whisk the mixture over the hot water for 3 minutes. Remove the bowl from the pan and with an electric mixer beat the frosting at high speed for 7 to 10 minutes, or until it is cool and hold stiff peaks.
• Spread the top and sides (including the center) of the cake with the frosting and coat the outside with the toasted coconut.