Image Credit : Everyday Family Cooking
**Ingredients:**
– 1 cup cake flour
– 1 3/4 cups granulated sugar
– 12 large egg whites, at room temperature
– 1/4 cup warm water
– 1 teaspoon cream of tartar
– 1 teaspoon vanilla extract
– 1/4 teaspoon coarse salt
– 1/2 cup shredded coconut (optional, for topping)
**Instructions:**
**1. Preheat Oven and Prepare Pan:**
– Preheat your oven to 325°F (160°C).
– In an angel food cake pan, do not grease or flour it.
**2. Sift and Combine Dry Ingredients:**
– Sift the cake flour and 3/4 cup of sugar together into a bowl.
– Repeat the sifting process three times to ensure lightness.
**3. Beat Egg Whites:**
– In a large bowl, beat the egg whites on medium speed until foamy.
– Add cream of tartar, vanilla extract, and salt. Increase speed to medium-high.
**4. Gradually Add Sugar:**
– Gradually add the remaining 1 cup of sugar, about 2 tablespoons at a time.
– Beat until stiff peaks form and the mixture is glossy.
**5. Fold in Dry Ingredients:**
– Gradually fold in the flour mixture, about 1/4 cup at a time, until fully incorporated.
– Be gentle to avoid deflating the egg whites.
**6. Pour Batter into Pan:**
– Gently pour the batter into the ungreased angel food cake pan.
– Smooth the top with a spatula.
**7. Bake:**
– Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the cake springs back when lightly touched.
**8. Cool:**
– Invert the pan onto a wire rack to cool completely.
– This prevents the cake from collapsing.
**9. Remove Cake from Pan:**
– Once the cake is cool, run a knife around the edges of the pan to loosen the cake.
– Carefully remove the cake from the pan.
**10. Optional: Toast Coconut:**
– If desired, spread shredded coconut on a baking sheet and toast in the oven at 350°F (175°C) for 5-7 minutes, or until golden brown.
– Sprinkle toasted coconut over the cake before serving.
**11. Serve:**
– Slice and serve the Coconut Angel Food Cake on its own or with fresh fruit and whipped cream.
Enjoy your heavenly Coconut Angel Food Cake!
