Lemon-Coconut Angel Food Cake

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.

Yield: Makes 12 servings
Recipe from Coastal Living

More From Coastal Living

Recipe Time

Cook Time:
Prep Time:
Bake: 27 Minutes
Cool: 30 Minutes


Ingredients

  • 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
  • Caramel-Orange Sauce
  • Candied Lemons (optional)

Preparation

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