Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Coconut Angel Food Cake 3.5 (65) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 17, 2019 Print Share Share Tweet Pin Email Yield: 1 10-inch 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. Ingredients 1 cup plus 1 tablespoon cake flour (not self-rising) 1 ½ cups sugar 12 large egg whites, room temperature 1 tablespoon warm water 1 teaspoon cream of tartar 1 teaspoon pure vanilla extract ½ teaspoon coarse salt ¼ teaspoon pure coconut extract Coconut Glaze 2 cups unsweetened large-flake coconut Angel Lollipops, for garnish Directions 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. Cook's Notes Top with Spun Sugar instead of coconut if desired. Variations To make eight 4-inch mini angel food cakes, follow instructions through step 3. Transfer batter to a pastry bag, and pipe each mold (bakerstools.com) three-quarters full. Bake for 25 to 30 minutes. You will need a double batch of glaze to pour over the cakes. Print