COCONUT ANGEL FOOD CAKE
Snow angels make an appearance on the dessert table with a light-as-air angel food cake covered with drifts of fluffy coconut and topped with angel-shaped lollipops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees, with rack in the lower third of oven. Sift together flour and 3/4 cup sugar 4 times.
- Beat egg whites and warm water with a mixer on low speed until foamy, about 3 minutes. Add cream of tartar, vanilla, salt, and coconut extract. Raise speed to medium, and beat until soft peaks form, about 3 minutes. With machine running, add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy, but not dry, about 2 minutes.
- Working in 3 batches, sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites.
- Slowly pour batter into a 10-inch angel food cake pan. Gently run a knife through center of batter to release any air bubbles, and smooth using an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
- Invert pan onto a wire rack. Let cake cool in pan, about 1 hour. Carefully run a knife around sides of cake to loosen, and turn out onto a large plate or cake stand.
- Pour coconut glaze onto cake, and spread evenly using an offset spatula to cover completely. Gently press coconut onto cake. Let stand until set, about 1 hour. Garnish with lollipops.
PINEAPPLE-COCONUT ANGEL FOOD CAKE
I found this recipe at a local paper and adapted it to suit my family's tastes. A friend who doesn't cook much took this cake to a family gathering, and they thought she was an overnight gourmet! -Donna Quinn of Salem, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mix, pineapple and coconut extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. For topping, in a large bowl, beat the cream cheese, confectioners' sugar and pineapple extract until smooth. Fold in whipped topping. Frost top and sides of cake. Sprinkle with coconut.
Nutrition Facts : Calories 178 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 4g protein.
ANGEL MACAROONS
These chewy coconut cookies start with a boxed angel food cake mix. -Renee Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a large bowl, beat the cake mix, water and extract on low speed for 30 seconds. Scrape bowl; beat on medium speed for 1 minute. Fold in the coconut. , Drop by tablespoonfuls 2 in. apart onto a parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove paper with cookies to wire racks to cool.
Nutrition Facts : Calories 54 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT ANGEL FOOD CAKE
I like Angel Food Cakes, so I adopted this one and added my photo to it... TIP or TRICK: It's easy to put a piece of cardboard, foil or something over the hole of an angel food cake, and then pit the icing over it, so that when the cake is covered with frosting it will look just like another layer cake. Photo by Cin
Provided by Straws Kitchen(*o *)
Categories Cakes
Number Of Ingredients 15
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.
1977 COCONUT ANGEL FOOD CAKE
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.
CLASSIC ANGEL FLAKE COCONUT CAKE
Watch as yellow cake, coconut and pudding become BFFs in this Classic ANGEL FLAKE Coconut Cake recipe. A slice of this Classic ANGEL FLAKE Coconut Cake tastes great with your afternoon coffee or as a post-dinner treat.
Provided by My Food and Family
Categories Home
Time 2h33m
Yield 18 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, stirring 2/3 cup coconut, 1/4 cup milk and dry coconut pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Meanwhile, beat dry vanilla pudding mix, sugar and remaining milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake.
- Stack cake layers on plate, filling with layers of 1 cup of the pudding mixture and 3/4 cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
COCONUT ANGEL FOOD CAKE
Categories Cake Mixer Berry Citrus Egg Fruit Dessert Bake Christmas Low Fat Vegetarian Winter Chill Healthy Self Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
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.
COCONUT ANGEL FOOD CAKE
"This delicacy only tastes decadent - the cake is so low in fat, you can afford to splurge by adding coconut and a luxurious sauce." --> This is from either Self or Fitness magazine (sorry, forgot which one)...I haven't tried it yet, but it sounds great. You can easily make it vegan by using egg substitute. (Cooking times are estimates).
Provided by QueenQT26
Categories Dessert
Time 1h50m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Cake:.
- Heat oven to 325 degrees F.
- Beat egg whites and salt in 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 tablespoons 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 1/3 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" 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 fridge.
- 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.
Nutrition Facts : Calories 206.7, Fat 2.9, SaturatedFat 2.4, Sodium 131.4, Carbohydrate 41.2, Fiber 2.4, Sugar 36.9, Protein 5.2
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