Title: Coconut Angel Food Cake
Categories: Cake
Yield: 1 Servings

		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	ts	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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