Lemon-Coconut Angel Food Cake

Coastal Living
Lemon-Coconut Angel Food CakeRecipe
Photo: Jennifer Davick; Styling: Linda Hirst
Citrus lovers will enjoy the bright flavors in each bite of Lemon-Coconut Angel Food Cake thanks to the fresh lemon juice and zest in the cake, orange liqueur in the sauce, and candied lemons as the garnish.
Makes 12 servings


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12 large egg whites, at room temperature
1/4 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
3/4 teaspoon cream of tartar
1 cup sugar
1 cup sifted cake flour
1/2 cup sweetened flaked coconut
1 teaspoon lemon zest


Prep: 15 Minutes
Cook: 45 Minutes
Bake: 27 Minutes
Cool: 30 Minutes

1. Preheat oven to 350°. Beat egg whites and salt at high speed with an electric mixer until foamy. Beat in vanilla and lemon juice. Add cream of tartar; beat until soft peaks form. Add sugar, a few tablespoons at a time, beating until firm peaks form. Fold in flour, 1/4 cup at a time. Fold in coconut and lemon zest.

2. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Cut through batter with a knife to break air pockets. Bake 27 minutes or until cake springs back when lightly touched. Invert pan; cool completely.

3. Loosen cake from sides of pan, and invert onto a plate. Drizzle with Caramel-Orange Sauce; top with Candied Lemons, if desired.

Created date

February 2013