Coconut Angel Food Cake
Light, airy meringue cake with toasted coconut
Servings 8
Ingredients
- 14 egg whites
- 1 1/2 cup white sugar
- 1 tsp kosher salt
- 1/2 tsp cream of tartar
- 1 cup toasted coconut + more for garnish
- 1 1/4 cup AP flour
- 2 tbsp cornstarch
Instructions
- Preheat oven to 350°F. Add egg whites, salt, and cream of tartar to the bowl of as and mixer.
- Whip on high speed until foamy and light. Then, gradually add half the sugar (3/4 cup) and continue whipping.
- Whip egg whites until stiff peaks. They should stand up with no resistance. Remove bowl from stand mixer.
- In a separate bowl, measure flour, the rest of the sugar (3/4 cup), 1 cup toasted coconut, and cornstarch.
- Gradually and softly fold the dry ingredients into the egg whites with a spatula. Continue until no streaks remain.
- Transfer cake batter to an angel food cake pan and smooth evenly. Cook for 35 - 45 minutes until risen and golden brown on top.
- Remove from oven and rest pan upside down for at least 2 hours. Then carefully remove from pan by running a knife around the edges.
- Slice angel food cake into equal portions and top with whipped cream and extra toasted coconut.
Notes
- To make lime whipped cream, add about 2 tbsp of lime juice to 3/4 cup whipped heavy cream. Add a pinch of salt and a little maple syrup or honey for sweetness.
- To toast coconut, spread onto a nonstick baking sheet and bake at 350 until golden brown. Mix and toast again to ensure all pieces are cooked.