*  Exported from  MasterCook  *
 
                          COCONUT ANGEL FOOD CAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Cake:
      3/4   c            Cake flour
    8       lg           Egg whites
      1/2   ts           Salt
      1/2   ts           Cream of tartar
    1       c            Superfine sugar
      1/2   ts           Vanilla
      1/2   ts           Almond extract
      1/2   c            Coconut, shredded (unsweeten
                         -d)
                         Frosting:
    1 1/4   c            Sugar
    2       lg           Egg whites
    1       t            Orange zest, grated
      1/4   c            Orange juice, strained
    1       tb           Corn syrup
    1       c            Coconut, shredded and toaste
                         -   (unsweetened)
 
   Onto a sheet of wax paper, sift the flour 3 times.  In a large bowl with an
   electric mixer, beat the egg whites with the salt until they are frothy.
   Add the cream of tartar and beat to soft peaks.  Beat in 1/2 cup sugar, a
   little at a time.  Add the vanilla and almond extract, and beat the whites
   to stiff peaks.  Fold in the remaining 1/2 cup sugar, a little at a time.
   Sift the flour over the whites in 4 batches, folding it in gently after
   each sifting.  Fold in the coconut.
   
   Spoon batter into a 9-inch tube pan, 3 1/2-inches deep.  Bake in the middle
   of a preheated 275f oven for 1 1/2 hours.
   
   Hang the cake in the pan, upside down, on the neck of a bottle and let it
   cool for 90-120 minutes or until cooled completely.  Release the cake with
   a sharp knife, turn it out on a rack and invert it onto a cake plate.
   
   In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn
   syrup, and a pinch of salt.  Set the bowl over simmering water, and cook,
   whisking, until it registers 140f on a candy thermometer. Remove pan from
   heat and whisk the mixture over the hot water for 3 minutes. Remove the
   bowl from the water and, with an electric mixer, beat the frosting at high
   speed for 7-10 minutes or until it is cool and holds stiff peaks.
   
   Spread top and sides of the cake with the frosting and coat the outside
   with the toasted coconut.
   
   a 1977 Gourmet Mag. favorite
  
 
 
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