1977 Coconut Angel Food Cake Recipe

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Servings: 12


Cost per serving $0.52 view details


  1. Make the cake:Onto a sheet of wax paper sift the flour 3 times. In a large bowl with an
  2. electric mixer beat the egg whites with the salt till they are frothy, add in the cream of tartar, and beat the whites till they hold soft peaks.
  3. Beat in 1/2 c. of the sugar, a little at a time, add in the vanilla and the almond extract, and beat the whites till they hold stiff peaks. Mix in the remaining 1/2 c. sugar, a little at a time, sift the flour over the whites in 4 batches, folding it in gently after each addition, and mix in
  4. the coconut. Spoon the batter into a tube pan, 9 inches across the top and 3 1/2 inches deep, and bake the cake in the middle of a preheated 275F. oven for 1 1/2 hrs. Hang the cake in the pan upside down on the neck of a bottle and let it cold for 1 1/2 to 2 hrs, or possibly till it is cooled completely. Release the cake from the side of the pan and from the
  5. center tube with a sharp knife, turn it out onto a rack, and invert it onto a cake plate.
  6. Make the frosting:In a metal bowl whisk together the sugar, the egg whites, the zest, the orange juice, the corn syrup, and healthy pinch of salt, set the bowl over a saucepan of simmering water, and cook the mix, whisking till it registers 140F. on a candy thermometer. Remove the pan from the heat and whisk the mix over the warm water for 3 min. Remove the bowl from the pan and with an electric mixer beat the frosting at high speed for 7 to 10 min, or possibly till it is cold and hold stiff peaks.
  7. Spread the top and sides (including the center) of the cake with the frosting and coat the outside with the toasted coconut.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 104g
Recipe makes 12 servings
Calories 288  
Calories from Fat 16 6%
Total Fat 1.89g 2%
Saturated Fat 1.56g 6%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 145mg 6%
Potassium 105mg 3%
Total Carbs 65.55g 17%
Dietary Fiber 0.6g 2%
Sugars 57.1g 38%
Protein 3.91g 6%
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