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.
- Yield: Makes one 10-inch cake
Source: Martha Stewart Living, December 2009
- 1 cup plus 1 tablespoon cake flour (not self-rising)
- 1 1/2 cups sugar
- 12 large egg whites, room temperature
- 1 tablespoon warm water
- 1 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coarse salt
- 1/4 teaspoon pure coconut extract
- Coconut Glaze
- 2 cups unsweetened large-flake coconut
- Angel Lollipops, for garnish
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.