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Elegant Coconut Angel Cake for Your Garden Tea Party

A close-up of a fluffy slice of Coconut angel cake layered with white frosting and covered in toasted coconut flakes.
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Bake a light, airy angel food cake infused with coconut flavor and topped with toasted coconut for an impressive, bakery-style dessert perfect for spring gatherings.

Ingredients

Scale
  • 1 1/2 cups egg whites (about 10 large eggs), room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup superfine granulated sugar, divided
  • 3/4 cup cake flour, sifted
  • 1/2 cup sweetened flaked coconut, toasted
  • 1/4 cup powdered sugar, for dusting
  • Fresh edible flowers, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Do not grease a 10-inch tube pan.
  2. In a large, clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until foamy.
  3. Add the cream of tartar and continue beating until soft peaks form.
  4. Gradually add 3/4 cup of the granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in the vanilla and almond extracts.
  5. In a separate small bowl, whisk together the remaining 1/4 cup granulated sugar and the sifted cake flour.
  6. Gently fold the flour-sugar mixture into the egg whites in three additions, being careful not to deflate the batter. Use a light hand.
  7. Gently fold in half of the toasted coconut.
  8. Carefully spoon the batter into the ungreased tube pan. Run a knife through the batter to release any large air pockets.
  9. Bake for 35 to 40 minutes, or until the top springs back lightly when touched.
  10. Immediately invert the pan onto its feet or over the neck of a bottle to cool completely. This prevents the cake from collapsing.
  11. Once fully cooled (about 1.5 hours), run a thin knife around the edges and the center tube to release the cake.
  12. Dust the top lightly with powdered sugar and sprinkle the remaining toasted coconut over the top.
  13. Decorate the cake with fresh edible flowers for a beautiful visual tribute.

Notes

  • Toasting coconut: Spread flakes on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, watching closely to prevent burning.
  • For the fluffiest cake, make sure your egg whites are at room temperature before starting.
  • This light spring cake is excellent served plain or with a very light dusting of sugar.

Nutrition

Find it online: https://carlacooking.com/coconut-angel-cake-garden-tea-party/