Coconut Angel Food Cake <<< Back


1 1/4 cups egg whites (from about 9 large eggs), at room temperature

1/4 teaspoon salt

1 teaspoon cream of tartar

1 cup superfine sugar

3 teaspoons coconut butter

2 teaspoons fresh lemon juice

1 cup sifted cake flour

1/3 cup dry unsweetened shredded coconut

1/3 cup fresh coconut shavings


1 bag (12 ounces) cranberries, fresh or frozen and thawed

2/3 cup granulated sugar

1 tablespoon grated orange zest

2/3 cup fresh orange juice

2 tablespoons orange-flavored liqueur

1/2 teaspoon cinnamon



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 coconut butter 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 & cake springs back when you press it. Turn pan upside down & 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.


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.

YIELD: Makes 12 servings