Creamy Coconut Angel Food Cake

Creamy Coconut Angel Food Cake


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Master this simple recipe for the lightest coconut cake! Go nuts with shredded coconut and garnish each piece with a maraschino cherry.

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Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

10-12 servings


  • 11 egg whites
  • 1 C. flour
  • 1 tsp. cream of tartar
  • 1 ½ C. sugar
  • 1 tsp. vanilla extract
  • White icing
  • 2 C. sweetened shredded coconut

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Preheat oven 325 degrees. In a large bowl, use an electric mixer to beat egg whites until stiff peaks form. With a rubber spatula, fold sugar into egg whites. Add vanilla, briefly fold, and sprinkle in a combination of flour and cream of tartar. Gently stir until well combined and transfer batter into greased cake pans. Bake for 45 minutes until cake pulls away from the pan and is springy to the touch. Let cool, remove from pans, and layer with white icing and shredded coconut.

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