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Chocolate Coconut Angel Cake


This recipe is from newspaper submitted Rose Fly.

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  • 1 c coconut
  • 1 c cake flour
  • 1 1/4 c sifted confectioners' sugar
  • 4 squares dark 60% chocolate, grated
  • 12 large eggs, separated
  • 1 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 c sugar
  • Toasted sliver almonds,garnish


Servings 6
Preparation time 30mins
Cooking time 60mins


Step 1

Preheat oven to 350 degrees. Grease a 10 inch tube pan; set aside.
Whirl coconut in food processor until very fine.
Sift flour and confectioners' sugar 3 times, then mix with coconut and grated chocolate. Set aside.
Place 12 egg whites into a large stainless steel bowl. Add cream of tartar, salt, vanilla and almond extracts. Beat until fluffy and holds in soft peaks but is still moist and glossy. Beat in granulated sugar, 2 tbs at a time, continue until meringue holds stiff peaks.
Fold in flour mixture by fourths , using an up and down and over method turning the bowl. Pour into the ungreased tube and bake 30 mins. Increase oven temperature to 375 degrees, and cook an additional 10-15 mins, watching carefully. when done, remove and invert pan and let cool thoroughly.
when cake is cool to touch, turn over and run knife around sides of pan and center tube. Lift out and run knife around bottom, and place on a serving plate. Garnish with toasted almonds.


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