This decadent Coconut Angel Food Cake is the perfect complement to any celebration! It’s based on my popular Angel Food Cake with Roasted Strawberries.
Coconut Angel Food Cake
A true angel food cake takes time and a little patience to make right. This recipe is a great one, and if you follow it exactly, you should end up with the perfect Coconut Angel Food Cake that will wow family and friends!
How to Make Coconut Angel Food Cake
The ingredients are simple enough, you just need more than you would for a traditional cake. For instance, 12 eggs!
- cake flour
- granulated sugar
- 12 large egg whites
- warm water
- cream of tartar
- vanilla extract
- coarse salt
Start by sifting together flour and 3/4 cup sugar and then set aside.
In a stand mixer, beat room temperature 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 the speed to medium, and beat until soft peaks form, about 3 minutes. With the mixer 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 the 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.
Important part! Immediately from the oven, carefully invert pan onto a wire rack. Let cake cool in pan, about 1 hour.
If baking at a higher altitude, be sure to check out my High Altitude Baking Tips.
Coconut Whipped Cream
I love this easy coconut whipped cream and find that it is the perfect complement to this cake! You only need:
- heavy whipping cream
- confectioners sugar
- pure coconut extract
To make it simply pour the heavy cream into a chilled stand mixer 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 firm peaks, about 2 minutes.
Additional Toppings
I used unsweetened coconut flakes to cover the outside, but you can also use sweetened. You can also top with fresh fruit, a coconut glaze, or even chocolate glaze if you happen to love that flavor combination!
5 from 6 votes
Coconut Angel Food Cake
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
This decadent Angel Food Coconut Cake is the perfect complement to any celebration!
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Ingredients
Coconut Angel Food Cake
- 1 cup plus 1 tablespoon CAKE FLOUR
- 1 ½ cups granulated sugar, divided
- 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 Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons confectioners sugar
- ¼ teaspoon pure coconut extract
- Unsweeteded Coconut Flakes for garnish
Instructions
Coconut Angel Food Cake
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 oftartar, 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 beatuntil 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 arubber 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.
Coconut Whipped Cream
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, thenempty 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!)
Course: Dessert
Keyword: Coconut Angel Food Cake
Servings: 12 servings
Author: Amanda Rettke
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Love Coconut Desserts? Check these out:
Almond Joy Bars
Coconut Cake
Easy Copycat Swiss Meringue Coconut Frosting
Coconut Cream Pie
Categorized in: Cakes
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Meet Amanda Rettke
Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.
