COCONUT ANGEL FOOD CAKE
Snow angels make an appearance on the dessert table with a light-as-air angel food cake covered with drifts of fluffy coconut and topped with angel-shaped lollipops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees, with rack in the lower third of oven. Sift together flour and 3/4 cup sugar 4 times.
- Beat egg whites and warm water with a mixer on low speed until foamy, about 3 minutes. Add cream of tartar, vanilla, salt, and coconut extract. Raise speed to medium, and beat until soft peaks form, about 3 minutes. With machine running, add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy, but not dry, about 2 minutes.
- Working in 3 batches, sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites.
- Slowly pour batter into a 10-inch angel food cake pan. Gently run a knife through center of batter to release any air bubbles, and smooth using an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
- Invert pan onto a wire rack. Let cake cool in pan, about 1 hour. Carefully run a knife around sides of cake to loosen, and turn out onto a large plate or cake stand.
- Pour coconut glaze onto cake, and spread evenly using an offset spatula to cover completely. Gently press coconut onto cake. Let stand until set, about 1 hour. Garnish with lollipops.
COCONUT ANGEL FOOD CAKE
This decadent Angel Food Coconut Cake is the perfect complement to any celebration!
Provided by Amanda Rettke
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F, with rack in the lower third of oven.
- Sift together flour and 3/4 cup sugar.
- Beat egg whites and warm water with a mixer on low speed until foamy, about 3 minutes. Add cream of tartar, vanilla, salt, and coconut extract.
- Increase speed to medium, and beat until soft peaks form, about 3 minutes.
- With machine running, add remaining 3/4 cup sugar, a little at a time. Increase speed to high, and beat until peaks are stiff and glossy, about 2 minutes.
- Remove bowl from mixer.
- Working in 3 batches, sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites.
- Slowly pour batter into a 10-inch angel food cake pan.
- Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
- Immediately from the oven, carefully invert pan onto a wire rack. Let cake cool in pan, about 1 hour.
- Carefully run a knife around sides of cake to loosen, and turn out onto a large plate or cake stand.
- Pour the heavy cream into a chilled stand mixer bowl (to chill a bowl fill with water and ice and let sit for a moment, then empty and dry) and add the sugar and coconut extract.
- Beat the cream until peaks stand in firm when the beaters are lifted, about 2 minutes.
- Gently frost the cooled angel food cake and sprinkle with unsweetened coconut flakes. (Or sweetened if you prefer!)
PINEAPPLE-COCONUT ANGEL FOOD CAKE
I found this recipe at a local paper and adapted it to suit my family's tastes. A friend who doesn't cook much took this cake to a family gathering, and they thought she was an overnight gourmet! -Donna Quinn of Salem, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mix, pineapple and coconut extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. For topping, in a large bowl, beat the cream cheese, confectioners' sugar and pineapple extract until smooth. Fold in whipped topping. Frost top and sides of cake. Sprinkle with coconut.
Nutrition Facts : Calories 178 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 4g protein.
ORANGE-COCONUT ANGEL FOOD CAKE
Everyone who tries this luscious cake loves it, even those who aren't watching their weight. I have several cake recipes, but this is my favorite. -Betty Kinser, Elizabethton, Tennessee
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake mix, water, orange juice and 1 teaspoon orange extract. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon into an ungreased 10-in. tube pan., Bake at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan., In a small bowl, whisk milk and pudding mix for 2 minutes. Stir in orange zest and remaining orange extract. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup coconut and 3/4 cup whipped topping., Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped topping. Toast remaining coconut; sprinkle over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 222 calories, Fat 5g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 361mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
COCONUT ANGEL FOOD CAKE
I like Angel Food Cakes, so I adopted this one and added my photo to it... TIP or TRICK: It's easy to put a piece of cardboard, foil or something over the hole of an angel food cake, and then pit the icing over it, so that when the cake is covered with frosting it will look just like another layer cake. Photo by Cin
Provided by Straws Kitchen(*o *)
Categories Cakes
Number Of Ingredients 15
Steps:
- 1. Onto a sheet of wax paper, sift the flour 3 times.
- 2. In a large bowl with an electric mixer, beat the egg whites with the salt until they are frothy.
- 3. Add the cream of tartar and beat to soft peaks. Beat in 1/2 cup sugar, a little at a time.
- 4. Add the vanilla and almond extract, and beat the whites to stiff peaks.
- 5. Fold in the remaining 1/2 cup sugar, a little at a time.
- 6. Sift the flour over the whites in 4 batches, folding it in gently after each sifting.
- 7. Fold in the coconut.
- 8. Spoon batter into a 9-inch tube pan, 3 1/2-inches deep.
- 9. Bake in the middle of a preheated 275 oven for 1 1/2 hours.
- 10. 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.
- 11. Release the cake with a sharp knife, turn it out on a rack and invert it onto a cake plate.
- 12. In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn syrup and a pinch of salt.
- 13. Set the bowl over simmering water, and cook, whisking, until it registers 140 on a candy thermometer.
- 14. Remove pan from heat and whisk the mixture over the hot water for 3 minutes.
- 15. 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.
- 16. Spread top and sides of the cake with the frosting and coat the outside with the toasted coconut.
LEMON COCONUT ANGEL FOOD CAKE
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 6 slices
Number Of Ingredients 4
Steps:
- Place cake ring on a serving plate. Warm lemon curd over low heat and stir in lemon zest. Pour the warm sauce down over the cake in a slow stream, glazing it. Sprinkle shredded coconut liberally over the lemon-glazed cake and serve.
KEY LIME COCONUT ANGEL CAKE
Who can resist this heavenly dessert when it's so easy to make?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 16
Number Of Ingredients 8
Steps:
- Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
- In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
- Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
- Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.
Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 35 g, TransFat 0 g
CLASSIC ANGEL FLAKE COCONUT CAKE
Watch as yellow cake, coconut and pudding become BFFs in this Classic ANGEL FLAKE Coconut Cake recipe. A slice of this Classic ANGEL FLAKE Coconut Cake tastes great with your afternoon coffee or as a post-dinner treat.
Provided by My Food and Family
Categories Home
Time 2h33m
Yield 18 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, stirring 2/3 cup coconut, 1/4 cup milk and dry coconut pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Meanwhile, beat dry vanilla pudding mix, sugar and remaining milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake.
- Stack cake layers on plate, filling with layers of 1 cup of the pudding mixture and 3/4 cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
COCONUT ANGEL FOOD CAKE
Categories Cake Mixer Berry Citrus Egg Fruit Dessert Bake Christmas Low Fat Vegetarian Winter Chill Healthy Self Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- Cake:
- Heat oven to 325°F. Beat egg whites and salt in a bowl with an electric mixer on medium until frothy, about 2 minutes. Add cream of tartar. Beat until soft peaks form, about 5 minutes. Increase speed to high. Add 1/2 cup sugar, 1 tablespoon at a time, until whites form soft, glossy peaks. Beat in vanilla and lemon juice. In another bowl, mix remaining 1/2 cup sugar with flour. Sift 1/2 sugar-flour mixture over egg whites; gently but thoroughly fold into batter using a large spatula. Repeat twice with remaining sugar-flour mixture. Fold in dry coconut in 2 batches. Scrape batter into an ungreased 10-inch angel food tube pan with a removable bottom. Smooth top into even layer. Bake 35 minutes or until top is lightly browned and cake springs back when you press it. Turn pan upside down and rest on the neck of a glass bottle to cool. Run a knife against insides of pan to loosen cake; remove pan. Loosen cake from bottom of pan; invert onto a plate. Cover with plastic wrap. Store at room temperature or in the refrigerator.
- Sauce:
- Boil all ingredients in a medium saucepan 1 minute, until lightly thickened. Let cool. Cover; refrigerate 1 hour. Before serving, sprinkle top of cake with coconut shavings. Serve slices with 3 tablespoons sauce.
COCONUT ANGEL FOOD CAKE
"This delicacy only tastes decadent - the cake is so low in fat, you can afford to splurge by adding coconut and a luxurious sauce." --> This is from either Self or Fitness magazine (sorry, forgot which one)...I haven't tried it yet, but it sounds great. You can easily make it vegan by using egg substitute. (Cooking times are estimates).
Provided by QueenQT26
Categories Dessert
Time 1h50m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Cake:.
- Heat oven to 325 degrees F.
- Beat egg whites and salt in bowl with an electric mixer on medium until frothy, about 2 minutes.
- Add cream of tartar.
- Beat until soft peaks form, about 5 minutes.
- Increase speed to high.
- Add 1/2 cup sugar, 1 tablespoons at a time, until whites form soft, glossy peaks.
- Beat in vanilla and lemon juice,.
- In another bowl, mix remaining 1/2 cup sugar with flour.
- Sift 1/3 sugar-flour mixture over egg whites; gently but thoroughly fold into batter using a large spatula.
- Repeat twice with remaining sugar-flour mixture.
- Fold in dry coconut in 2 batches.
- Scrape batter into an ungreased 10" angel food tube pan with a removable bottom.
- Smooth top into even layer.
- Bake 35 minutes or until top is lightly browned and cake springs back when you press it.
- Turn pan upside down and rest on the neck of a glass bottle to cool.
- Run a knife against insides of pan to loosen cake; remove pan.
- Loosen cake from bottom of pan; invert onto a plate.
- Cover with plastic wrap.
- Store at room temperature or in the fridge.
- Sauce:.
- Boil all ingredients in a medium saucepan 1 minute, until lightly thickened.
- Let cool.
- Cover; refrigerate 1 hour.
- Before serving, sprinkle top of cake with coconut shavings.
- Serve slices with 3 tablespoons sauce.
Nutrition Facts : Calories 206.7, Fat 2.9, SaturatedFat 2.4, Sodium 131.4, Carbohydrate 41.2, Fiber 2.4, Sugar 36.9, Protein 5.2
COCONUT CLOUD CAKE
This light, flavorful dessert, filled and topped with seven-minute frosting and coconut, is a little slice of heaven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
- In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
- Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
- Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
- Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
- Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
- Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
- Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
- Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
- Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
KEY LIME COCONUT ANGEL CAKE
Make and share this Key Lime Coconut Angel Cake recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 25m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Cut angel food cake horizontally into 3 layers. Place bottom layer; cut side up on serving plate.
- Beat milk, lime juice and lime peel in large bowl with wire whisk until smooth and thickened. Fold in whipped topping.
- Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
- Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.
Nutrition Facts : Calories 266.7, Fat 9.2, SaturatedFat 7.4, Cholesterol 8.4, Sodium 238.4, Carbohydrate 42.9, Fiber 0.3, Sugar 31.9, Protein 4.7
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