Orange Coconut Angel Food Cake Recipes

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ORANGE DREAM ANGEL FOOD CAKE

A basic angel food cake becomes a heavenly indulgence, thanks to a hint of orange flavor swirled into every bite. The orange color makes slices of the cake look so pretty when arranged on individual dessert plates.-Lauren Osborne, Holtwood, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 11



Orange Dream Angel Food Cake image

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 3/4 cup sugar together twice; set aside. , Add the cream of tartar, salt and almond and vanilla extracts to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon half of batter into an ungreased 10-in. tube pan. To the remaining batter, stir in the orange zest, orange extract and, if desired, food colorings. Gently spoon orange batter over white batter. Cut through both layers with a knife to swirl the orange and remove air pockets., Bake on the lowest oven rack at 375° for 30-35 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.

Nutrition Facts : Calories 130 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

12 large egg whites
1 cup all-purpose flour
1-3/4 cups sugar, divided
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon grated orange zest
1 teaspoon orange extract
6 drops red food coloring, optional
6 drops yellow food coloring, optional

ORANGE-COCONUT ANGEL FOOD CAKE RECIPE - (4.7/5)

Provided by á-72953

Number Of Ingredients 9



Orange-Coconut Angel Food Cake Recipe - (4.7/5) image

Steps:

  • In a large bowl, combine the cake mix, water, orange juice and 1 teaspoon orange extract. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon into an ungreased 10-inch tube pan. Bake at 375°F for 30 to 35 minutes or until lightly browned and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan. In a small bowl, whisk milk and pudding mix for 2 minutes. Stir in orange peel and remaining orange extract. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup coconut and 3/4 cup whipped topping. Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped topping. Toast remaining coconut; sprinkle over top and sides of cake. Store in the refrigerator.

1 (16-ounce) package angel food cake mix
1 cup cold water
1/3 cup orange juice
2 teaspoons orange extract, divided
1 3/4 cups cold fat-free milk
1 (1-ounce) package sugar-free instant vanilla pudding mix
1 tablespoon grated orange peel
1 1/4 cups flaked coconut, divided
1 (8-ounce) carton frozen reduced-fat whipped topping, thawed, divided

ORANGE CREAM ANGEL FOOD CAKE

Transform boxed angel food cake mix into a mouthwatering masterpiece with creamy orange filling and frosting.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h25m

Yield 12

Number Of Ingredients 11



Orange Cream Angel Food Cake image

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
  • Meanwhile, in 2-quart saucepan, beat egg yolks, sugar, cornstarch, orange juice and salt with wire whisk until blended. Add butter; cook 2 to 3 minutes over medium heat, stirring frequently, until boiling. Boil 3 to 5 minutes, stirring constantly, until thickened and mixture coats the back of a spoon. Immediately pour orange mixture (orange curd) through fine-mesh strainer into medium bowl. Cover with plastic wrap, pressing wrap directly onto surface of orange curd. Refrigerate about 1 hour or until completely chilled.
  • In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream and grated orange peel into orange curd.
  • On serving plate, place cake with browned side down. Cut off top 1/3 of cake, using long, sharp knife; set aside. Scoop out 1-inch-wide and 1-inch-deep tunnel around cake. Set aside scooped-out cake for another use. Spoon 1 1/3 cups orange cream into tunnel. Replace top of cake to seal filling. Frost top and side of cake with remaining orange cream. Refrigerate at least 2 hours before serving. Garnish with orange twists. Store covered in refrigerator.

Nutrition Facts : Calories 420, Carbohydrate 51 g, Cholesterol 160 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 41 g, TransFat 1/2 g

1 box Betty Crocker™ white angel food cake mix
1 1/3 cups cold water
6 egg yolks
1 cup sugar
2 teaspoons cornstarch
2/3 cup orange juice
Pinch salt
3/4 cup butter or margarine, cut into pieces
1 cup whipping cream
1 tablespoon grated orange peel
Orange peel twists, if desired

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



Coconut Angel Food Cake image

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.

1 cup plus 1 tablespoon cake flour (not self-rising)
1 1/2 cups sugar
12 large egg whites, room temperature
1 tablespoon warm water
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1/4 teaspoon pure coconut extract
Coconut Glaze
2 cups unsweetened large-flake coconut
Angel Lollipops, for garnish

ORANGE, COCONUT ANGEL FOOD CAKE

I love Angel Food Cake, and this one is delicious.. I have many cake recipes, but this one is one of my all time favorites. Many, many times this cake has been tested and approved. To make a lighter version, use fat free milk, sugar free pudding, light cool whip..I have done this before, and is still delicious. ...

Provided by Cassie *

Categories     Puddings

Time 55m

Number Of Ingredients 9



Orange, Coconut Angel Food Cake image

Steps:

  • 1. Preheat oven to 375 degree F.
  • 2. In a large bowl, combine the cake mix, water, orange juice and 1 teaspoon orange extract. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon into an ungreased 10-in. tube pan.
  • 3. Bake at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan.
  • 4. In a small bowl, whisk milk and pudding mix for 2 minutes. Stir in orange peel and remaining orange extract. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup coconut and 3/4 cup whipped topping.
  • 5. Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped topping. Toast remaining coconut; sprinkle over top and sides of cake. Store in the refrigerator. Enjoy!

1 pkg (16 ounces) angel food cake mix
1 c cold water
1/3 c orange juice
2 tsp orange extract, divided
1 3/4 c milk
1 pkg (1 ounce) instant vanilla pudding mix
1 Tbsp grated orange peel
1 1/4 c flaked coconut, divided
1 ( 8 ounce ) frozen whipped topping, thawed , divided

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



Coconut Angel Food Cake image

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.

3/4 c cake flour
8 large egg whites
1/2 tsp salt
1/2 tsp cream of tartar
1 c superfine granulated sugar
1/2 tsp vanilla
1/2 tsp almond extract
1/2 c coconut, shredded and toasted (unsweetened)
FROSTING INGREDIENTS
1 1/4 c sugar
2 large egg whites
1 tsp orange zest, grated
1/4 c orange juice, strained
1 Tbsp corn syrup
1 c unsweetened coconut, shredded

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



Pineapple-Coconut Angel Food Cake image

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.

1 package (16 ounces) angel food cake mix
2 cans (8 ounces each) crushed pineapple, undrained
1 teaspoon coconut extract
1 package (8 ounces) reduced-fat cream cheese
2 tablespoons confectioners' sugar
1 teaspoon pineapple or orange extract
1-1/2 cups reduced-fat whipped topping
1/4 cup sweetened shredded coconut, toasted

ORANGE-COCONUT ANGEL FOOD CAKE

This low-fat angle food cake is not your typical tasteless cake. The orange custard and the coconut add much-needed flavor to the cake. This makes a great summer treat that is very easy to assemble.

Provided by Cooking to Perfecti

Categories     Dessert

Time 1h15m

Yield 14 serving(s)

Number Of Ingredients 9



Orange-Coconut Angel Food Cake image

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**.

Nutrition Facts : Calories 283.2, Fat 9.4, SaturatedFat 8.1, Cholesterol 0.4, Sodium 393.3, Carbohydrate 46.5, Fiber 0.8, Sugar 31.2, Protein 4.4

1 (16 ounce) package angel food cake mix (or homemade angel food cake)
1 cup water
1/3 cup fresh orange juice
2 teaspoons orange extract, divided
1 (3 1/2 ounce) package French vanilla instant pudding
1 1/4 cups skim milk
1 tablespoon grated orange rind
2 cups sweetened flaked coconut, divided
3 1/4 cups frozen whipped topping (can be fat free)

ORANGE ANGEL FOOD CAKE

Provided by Food Network

Categories     dessert

Time 55m

Yield : 6 to 8 servings

Number Of Ingredients 9



Orange Angel Food Cake image

Steps:

  • Preheat the oven to 375 degrees F.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
  • Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, and zest.
  • Spoon the batter into ungreased mini tube pans. Bake until light golden brown, 25 to 30 minutes. Cool by turning the cake (in the pan) upside down until it cools to room temperature. Run a long, sharp knife blade around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
  • Make the glaze: Stir the ingredients together until smooth. Dip the tops of the cakes in the glaze. Let set for at least 30 minutes before serving, or until the icing is hard. Serve with sorbet.
  • Serving suggestion: sorbet .

1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar, plus 1/2 cup
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
1 orange, zested
3/4 cup orange juice
1 1/2 pounds confectioners' sugar

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



Coconut Angel Food Cake image

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.

Cake:
1 1/4 cups egg whites (from about 9 large eggs), at room temperature
1/4 teaspoon salt
1 teaspoon cream of tartar
1 cup superfine sugar
2 teaspoons pure vanilla extract
2 teaspoons fresh lemon juice
1 cup sifted cake flour
1/3 cup dry unsweetened shredded coconut
1/3 cup fresh coconut shavings
Sauce:
1 bag (12 ounces) cranberries, fresh or frozen and thawed
2/3 cup granulated sugar
1 tablespoon grated orange zest
2/3 cup fresh orange juice
2 tablespoons orange-flavored liqueur
1/2 teaspoon cinnamon

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



Coconut Angel Food Cake image

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

1 3/4 cups egg whites, at room temp (from about 9 large eggs)
1/4 teaspoon salt
1 teaspoon cream of tartar
1 cup superfine sugar
2 teaspoons pure vanilla extract
2 teaspoons fresh lemon juice
1/3 cup dry unsweetened dried shredded coconut
1/3 cup fresh coconut, shavings
1 (12 ounce) bag cranberries, fresh or 1 (12 ounce) bag frozen cranberries, and thawed
2/3 cup granulated sugar
1 tablespoon grated orange zest
2/3 cup fresh orange juice
2 tablespoons orange-flavored liqueur
1/2 teaspoon cinnamon

ORANGE ANGEL FOOD CAKE DESSERT

With just one bite of Janet Springer's light-as-air angel food, even dieters will be on cloud nine! Cutting back on the fat and sugar doesn't squeeze the flavor from the sunny citrus cake she makes frequently in St. Petersburg, Florida.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 10



Orange Angel Food Cake Dessert image

Steps:

  • Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert tube pan; cool completely., In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. Cut cake into 2-in. slices; arrange cake slices in a ungreased 13-in. x 9-in. dish. With a meat fork, poke holes about 2 in, apart into the cake. Slowly pour gelatin over cake; chill until set., In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Cover and refrigerate until serving.,

Nutrition Facts : Calories 184 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 285mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 5g protein.

1 package (16 ounces) angel food cake mix
1 package (.3 ounce) sugar-free orange gelatin
3/4 cup boiling water
1/2 cup cold water
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 teaspoon orange extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 small navel orange, halved and sliced
1/2 cup sliced almonds, toasted

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