Coconut Angel Food Cake

Coconut Angel Food Cake




1 cup plus 1 tbsp cake flour (Not Self-Rising)

1 1/2 cups sugar

12 large egg whites, at room temperature

1 tbsp warm water

1 tsp cream of tartar

1 tsp pure venilla extract

1/2 tsp coarse salt

1/4 tsp pure coconut extract



Preheat the oven to 325 F. Place the oven rack in the lower third of the oven. Sift the flour and 3/4 cup of the sugar for four times. Beat the egg whites and the warm water with a mixer on low speed until foamy. This should take about 3 minutes. Add the cream of tartar, vanilla, salt, and the coconut extract. Raise the speed to medium. Beat until soft peaks form, about 3 minutes. With the machine running, add the remaining 3/4 cup sugar, 1 tablespoon at a time. Raise the speed to high and beat until the peaks are stiff and glossy, but not dry, about 2 minutes. Working in three batches, sift the flour mixture over the egg-white mixture. Gently fold in each addition with a rubber spatula. Be careful not to deflate the egg whites. Slowly pour the batter into a 10-inch angel food pan. Gently run a knife through the center of the batter to release any air bubbles. Smooth using an offset spatula. Bake until the cake is golden brown and springs back when touched, about 40 to 45 minutes. Invert the pan onto a wire rack. Allow the cake to cool in the pan, about 1 hour. Carefully run a knife around the sides of the cake to loosen. Turn out onto a large plate or cake stand. Makes 10 to 12 servings