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How To make Coconut Angel Food Cake
Cake: 3/4 c Cake flour
8 lg Egg whites
1/2 ts Salt
1/2 ts Cream of tartar
1 c Superfine sugar
1/2 ts Vanilla
1/2 ts Almond extract
1/2 c Coconut, shredded (unsweeten
-d) Frosting: 1 1/4 c Sugar
2 lg Egg whites
1 ts Orange zest, grated
1/4 c Orange juice, strained
1 tb Corn syrup
1 c Coconut, shredded and toaste
- (unsweetened) Onto a sheet of wax paper, sift the flour 3 times. In a large bowl with an electric mixer, beat the egg whites with the salt until they are frothy. Add the cream of tartar and beat to soft peaks. Beat in 1/2 cup sugar, a little at a time. Add the vanilla and almond extract, and beat the whites to stiff peaks. Fold in the remaining 1/2 cup sugar, a little at a time. Sift the flour over the whites in 4 batches, folding it in gently after each sifting. Fold in the coconut. Spoon batter into a 9-inch tube pan, 3 1/2-inches deep. Bake in the middle of a preheated 275f oven for 1 1/2 hours. 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. Release the cake with a sharp knife, turn it out on a rack and invert it onto a cake plate. In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn syrup, and a pinch of salt. Set the bowl over simmering water, and cook, whisking, until it registers 140f on a candy thermometer. Remove pan from heat and whisk the mixture over the hot water for 3 minutes. 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. Spread top and sides of the cake with the frosting and coat the outside with the toasted coconut. a 1977 Gourmet Mag. favorite
How To make Coconut Angel Food Cake's Videos
Easy Angel Food Cake Recipe!- The Scran Line
You’re about to learn how to make the easiest and lightest cake ever! Angel Food Cake is so light and fluffy and melt in your mouth. It’s the perfect easy to whip up cake that’s sure to impress! Topped with fresh cream and berries, it’s a stunner!
Angel Food cake
12 large egg whites, room temperature
150g - 1 cup all-purpose flour
1/4 tsp salt
370g - 1 3/4 cups caster sugar, divided
1 1/2 tsp cream of tartar
2 tsp pure vanilla extract
1 orange zested
3 drops orange food gel
Decorations
500ml - 2 cups whipped cream, cold
1 tsp vanilla extract
Powdered sugar to dust
Assorted berries, washed and dried
Angel Food cake
Preheat your oven to 175°C / 350°F.
Separate your eggs white from your yolks into a very clean glass or metal mixing bowl. To ensure your bowl is super clean, add 1 tsp white vinegar or fresh lemon juice and use a paper towel to wipe it down until dry. For this recipe you can either use a hand mixer or a stand mixer fitted with a balloon whisk. Set aside for 30 minutes.
Sift the flour, salt and 3/4 cup of sugar into a large mixing bowl use a whisk to combine and set aside. You’ll need to sift these ingredients 3 times.
Add the cream of tartar and vanilla extract to the egg whites and whisk on medium speed until you reach soft peaks.
Slowly add the remaining sugar to the egg whites, 1 tbsp at a time and continue whisking until the mixture becomes thick and glossy.
Add 1/2 of the flour mixture and the orange zest to the meringue mixture and use a spatula to gently fold through. Repeat this process with the remaining flour. Your mixture should still be nice really thick and hold stiff peaks if you fold correctly.
For this recipe you’ll need an Angel Food Cake Pan. You don’t need to line or grease the pan because in order for this cake rise properly you need it to stick to the sides of the cake pan. Gently spoon the mixture into your cake pan.
Use a paper towel to clean off any cake batter off the side of the cake pan. Then use a skewer to gently swirl through the cake pan, almost hitting the bottom to get rid of any air bubbles. Place the cake pan on the bottom rack of your oven and bake for 35-40 minutes until the cake is golden brown and a skewer inserted into the cake comes out clean.
Take the cake pan out of the oven and place upside down on your work bench to cool completely to room temperature. Most angel food cake pans half little feet at the top of the cake pan to allow steam to escape as the cake cools. If yours doesn’t place on a cooling rack to allow to cool.
Once cooled, carefully run a knife around the outside of the cake pan and then gently encourage the cake to lift out by wiggling and slowly lifting the bottom of the cake pan.
Whipped cream
Simple add the heavy cream and vanilla extract (1 tbsp sugar is optional) and use an electric hand mixer to whip to stiff peaks.
To decorate dust with powdered sugar and serve with fresh berries and whipped cream.
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
#thescranline #angelfoodcake #easybaking
Martha Stewart’s Cloud Cake with Coconut Flakes | Martha Bakes Recipes
Ooh, heaven is a place on earth! Martha Stewart shares her recipe for a beautiful Coconut Cloud Cake: a delicate angel food cake topped with freshly grated coconut flakes. Combining superfine sugar with cream of tartar, this fluffy batter pairs perfectly with the low cholesterol egg whites in the voluminous, homemade 7-minute frosting. Martha Stewart says this dessert involves “very little muss, very little fuss” which is the ultimate win for how delicious the final product is!
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This originally aired on PBS, as part of Martha Bakes Season 1 Episode 6.
#Cake #CoconutCake #Recipe #MarthaBakes #MarthaStewart
00:00 Introduction
00:13 Sift cake flour
00:40 Sift cake flour and sugar
01:02 Beat egg whites on low
03:08 Transfer egg whites to a large bowl
03:47 Sprinkle dry ingredients over egg whites
04:28 Transfer to a cake pan
05:16 Bake at 375 for 35-40 minutes
05:34 Invert and let cool for 1 hour
06:13 Frosting
07:26 Remove the cake from the pan
08:05 Remove the top inch of the cake
08:34 Cut a channel in the cake
09:05 Add filling to the cake
09:28 Add coconut flakes
09:44 Add the top layer and spread filling over the cake
10:03 Sprinkle coconut flakes
Coconut Cloud Cake (Full Recipe):
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s Cloud Cake with Coconut Flakes | Martha Bakes Recipes
Coconut Angel Food Cake Keto
The only kind of Angel food cake I have made in my past has been one out of a box. I never thought much about them so why did I decide to make one...I have no idea lol but it worked. And making it gluten free was a bit of a challenge but it turned out well with a nice taste.
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Japanese Angel Cake | Coconut Angel Cake Cannot Resist To Eat
Ingredients :
+ Coconut milk - 100ml
+ Oil - 15ml
+ Flour - 50gm
+ Corn starch - 16gm
+ Egg white - 5
+ Lemon juice - few drops
+ Sugar - 20gm
+ Whipping cream - 70ml
+ Desiccated coconut
How to Bake a Perfect Angel Food Cake
How to take your angel food cake from wet, dense, or fallen to light, tender, and airy with this surprisingly easy recipe.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How to Make Angel Food Cake | Easy Homemade Angel Food Cake Recipe
Find and print the FULL recipe here on my website:
In this episode of In The Kitchen With Matt, I will show you how to make Angel Food Cake at home. This easy homemade Angel Food Cake recipe is so amazing and one of my favorite if not my favorite cakes to make and eat. Don't be intimidated by making Angle Food Cake from scratch, you only need 6 ingredients, with an optional 7th, and the steps to make it are pretty straight forward. I pretty much have this cake every year for my birthday, with whipped cream and strawberries, so yummy! If I can do it, you can do it. Let's get baking!
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Ingredients:
1 3/4 cups of granulated sugar or fine sugar (350g)
1/4 tsp salt (1g)
1 cup of cake flour (115g)
1 1/2 cups of egg whites (about 10 to 12 large eggs) (approx. 350ml)
1 1/2 tsp. cream of tartar (5g)
1 tsp. vanilla extract (5ml)
1/4 tsp. almond or orange extract (1ml)
Fruit for toppings, whipped cream, etc.
Tools:
Tube Cake/Angel Food Cake Pan:
Food processor:
Spatula
Cake spatulas
Hand or Stand mixer
Spoon
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