MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coconut Angel Food Cake
Categories: Cakes, Desserts
Yield: 9 Servings

MMMMM----------------------------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 Coconut; shredded (unsweet)

MMMMM--------------------------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 Coconut; shredded, toasted
- unsweeten

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-inch tube pan, 3 1/2-inches deep. Bake
in the middle of a preheated 275ºF/135ºC 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 90-120 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 7-10 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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