Coconut Angel Food Cake Recipes

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.

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.

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:

• Place cake ring on a serving plate. Warm lemon curd over low heat and stir in lemon zest. Pour the warm sauce down over the cake in a slow stream, glazing it. Sprinkle shredded coconut liberally over the lemon-glazed cake and serve.

Steps:

• Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
• In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
• Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
• Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

Steps:

• Cut angel food cake horizontally into 3 layers. Place bottom layer; cut side up on serving plate.
• Beat milk, lime juice and lime peel in large bowl with wire whisk until smooth and thickened. Fold in whipped topping.
• Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
• Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

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.

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.