Coconut Angel Food Cake
A light, fluffy coconut angel food cake with delicate flavor combined with shredded coconut, perfect for special occasions or a sweet, airy dessert treat.
Ingredients
Instructions
- Ensure egg whites are at room temperature.
- Measure sifted cake flour; add 1/2 cup sugar and sift together four times.
- Combine egg whites, salt, cream of tartar, and flavorings in a large bowl.
- Beat until moist soft peaks form.
- Add the rest of the sugar in four additions, folding until blended each time.
- Sift in the flour mixture in four additions, folding in with a large spoon after each addition.
- Keep turning the bowl around while folding.
- Fold in 1 cup of Angel Flake coconut during the final folding.
Tips & Substitutions
For the best results, ensure your egg whites are at room temperature for optimal volume. If you don't have cake flour, you can make a substitute by using all-purpose flour and cornstarch. Sifting the flour and sugar mixture multiple times aerates it, giving the cake its light texture. Be gentle when folding in the flour and coconut to maintain the airy consistency.
Serving Suggestions
Serve Coconut Angel Food Cake plain or with a dollop of whipped cream and fresh fruit for a delightful treat. It pairs beautifully with Hall'S Peanut Butter Pie for a sweet dessert spread. Consider adding a drizzle of coconut cream on top or serving it alongside a tropical fruit salad for a refreshing touch.
Storage & Reheating
Store leftover Coconut Angel Food Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week. To reheat, gently warm individual slices in the microwave for about 10-15 seconds, ensuring not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Angel Food Cake contains roughly 187 calories, with 2g protein, 26g carbohydrates, and 0g fat. It is a good source of iron (11% of the Daily Value). Note that it is relatively high in sodium, at 587mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular sugar instead of sifted sugar in this recipe?
While it's best to sift sugar for lightness, you can use regular granulated sugar. Just blend it well into the egg whites to help dissolve any larger granules. Sifting helps create a lighter texture, so if you have confectioners' sugar, that can also work well.
What can I substitute for coconut if I don't like it?
If you're not a fan of coconut, you can omit it entirely or replace it with finely chopped nuts or chocolate chips for a different flavor profile. Alternatively, you could use lemon or orange zest to infuse a citrusy note, making it a delightful twist on the original recipe.
How can I make this cake more visually appealing?
To enhance the presentation, consider dusting the cooled cake with powdered sugar or topping it with a light glaze made from coconut milk and powdered sugar. Garnishing with fresh fruit like strawberries or kiwi can also add a pop of color and freshness to the dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).