This decadent Coconut Angel Food  Cake is the perfect complement to any celebration! A true angel food cake takes time and a little patience to make right.

INGREDIENTS of Coconut Angel Cake

  • 1 cup  cake flour
  • 1 1/2 cups granulated sugar
  • 12 large egg whites
  • warm water
  • 1 tsp. cream of tartar
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. coarse salt
  • 1/4 tsp. pure coconut extract
COCONUT WHIPPED CREAM
  • 1 cup heavy whipping cream
  • 2 tbsp. confectioners sugar
  • 1/4 tsp. pure coconut extract
  • Unsweeteded Coconut Flakes 

How to Make Coconut Angel Cake

  1. Preheat oven to 325 degrees. Sift flour and some sugar.
  2. Beat egg whites and warm water with a mixer.
  3. Add cream of tartar, vanilla, salt, and coconut extract. Beat for 5 minutes. With machine running, add remaining 3/4 cup sugar.
  4. Increase speed to high, and beat until peaks are stiff and glossy. Remove bowl from mixer. Sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites.
  5. Put batter into a 10-inch angel food cake pan slowly.
  6. Bake till cake is golden brown for 45 minutes.Immediately from the oven, carefully invert pan onto a wire rack.
  7. Let cake cool in pan, about 1 hour.
  8. Carefully turn out onto a large plate or cake stand.
COCONUT WHIPPED CREAM
  1. Pour the heavy cream into a chilled stand mixer bowl (fill with water and ice and let sit for a moment, then empty and dry) and add the sugar and coconut extract.
  2. Beat the cream until peaks stand in firm when the beaters are lifted, about 2 minutes.