*  Exported from  MasterCook  *

                         Coconut Angel Food Cake

Recipe By     : Gourmet Magazine, 1977
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            Unsweetened shredded coconut
                        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            Unsweetened shredded coconut --
                        - toasted

  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" tube pan, 3-1/2" deep. Bake in the middle of
  a preheated 275°F 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 to 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 to 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.
  

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