Description
A light and fluffy angel food cake infused with coconut and studded with tart cranberries for a sweet and tangy treat.
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup sweetened shredded coconut
- 1 cup dried cranberries, chopped
Instructions
- Preheat your oven to 325°F.
- Sift together the cake flour and 3/4 cup of sugar. Set aside.
- In a large bowl, beat the egg whites, cream of tartar, and salt until soft peaks form.
- Gradually add the remaining 3/4 cup sugar, beating until stiff peaks form.
- Gently fold in the vanilla and coconut extracts.
- Sprinkle the flour mixture over the egg whites, folding gently until just combined.
- Fold in the shredded coconut and chopped cranberries.
- Spoon the batter into an ungreased 10-inch tube pan.
- Bake for 45–50 minutes, or until the top springs back when lightly touched.
- Invert the pan and let the cake cool completely before removing.
Notes
- Make sure your bowl and beaters are completely grease-free for the egg whites to whip properly.
- For best results, use room-temperature egg whites.
- Do not grease the tube pan—angel food cake needs to cling to the pan to rise properly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American