Coconut Angel Food Cake


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This cake is easy, delicious, and fat free! You can also substitute Splenda for baking, to reduce the sugar content. Sometimes I serve this cake with melted pineapple perserves! Yummy!

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  • 1 1/4 C. flour
  • 1 1/4 C. sugar
  • 8 egg whites
  • 1 tsp. cream of tartar
  • 1/4 tsp. baking soda
  • 2 tsp. coconut extract

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Sift flour and 1/2 of sugar in bowl. In separate bowl, beat eggs, cream of tartar, and baking soda on high until soft peaks form. Add the rest of the sugar and continue to beat. Add coconut extract and slowly add flour and sugar mixture. Beat until smooth batter forms. Pour batter into ungreased tube or bundt pan. Bake at 350 degrees for one hour, until cake is golden brown. Cool in pan on wire rack before removing from pan.

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