Coconut Angel Food Cake
For the cake:
1 cup cake flour (not self-rising)
1 2/3 cups granulated sugar
1 3/4 cups egg whites (about 13 large)
1/2 teaspoon salt
1 teaspoon cream of tartar
3/4 teaspoon coconut extract
1/2 teaspoon vanilla extract
For the sauce:
4 large ripe fresh mangoes, pared, pitted, and chopped
2 tablespoons fresh lime juice, or to taste
2 tablespoons granulated sugar, or to taste
2 tablespoons water, or as needed
Sliced ripe mango for garnish
Make cake:
Preheat the oven to 350 degrees F*. and place a rack in the center of the oven. Sift the flour 3 times onto a sheet of wax paper. Sift together the sifted flour and 2/3 cup of the sugar onto another sheet of wax paper. Beat the egg whites until frothy in a large bowl with an electric mixer. Add the salt and cream of tartar and beat the mixture until it barely forms soft peaks. Beat in the remaining 1 cup sugar, a little at a time, with the extracts, and beat the mixture until it holds soft peaks. Sift one-fourth of the flour mixture over the beaten whites, and fold in gently but thoroughly. Sift and fold in the remaining flour mixture in the same manner. Spoon the batter into a very clean, ungreased tube pan, 10" by 8 1/4" by 4 1/2", preferably with a removable bottom. Smooth the top and rap the pan on a hard surface twice to remove any air bubbles. Bake the cake in the middle of the oven for 1 hour 15 minutes, or until it is springy to the touch and a tester comes out clean. If the pan has feet, invert it on a work surface; otherwise invert it over the neck of a bottle. Let the cake cool for at least 2 hours or overnight. Run a thin knife in a sawing motion around the edge of the pan and the tube to loosen the cake. Invert the cake onto a cake plate.
Make Sauce: (sauce can be made ahead of time or while cake is baking): Puree the mango, lime juice, and sugar in a food processor or blender until completely smooth, adding a bit more water if necessary. Arrange slices of the cake on dessert plates. Spoon sauce over the cake slices, garnish with mango slices, and serve immediately. Serves 8-10.
Each serving: About 260 calories, 6 g protein, 60 g carbohydrate, 0 g fat, 0 mg cholesterol, 180 mg sodium.
For the cake:
1 cup cake flour (not self-rising)
1 2/3 cups granulated sugar
1 3/4 cups egg whites (about 13 large)
1/2 teaspoon salt
1 teaspoon cream of tartar
3/4 teaspoon coconut extract
1/2 teaspoon vanilla extract
For the sauce:
4 large ripe fresh mangoes, pared, pitted, and chopped
2 tablespoons fresh lime juice, or to taste
2 tablespoons granulated sugar, or to taste
2 tablespoons water, or as needed
Sliced ripe mango for garnish
Make cake:
Preheat the oven to 350 degrees F*. and place a rack in the center of the oven. Sift the flour 3 times onto a sheet of wax paper. Sift together the sifted flour and 2/3 cup of the sugar onto another sheet of wax paper. Beat the egg whites until frothy in a large bowl with an electric mixer. Add the salt and cream of tartar and beat the mixture until it barely forms soft peaks. Beat in the remaining 1 cup sugar, a little at a time, with the extracts, and beat the mixture until it holds soft peaks. Sift one-fourth of the flour mixture over the beaten whites, and fold in gently but thoroughly. Sift and fold in the remaining flour mixture in the same manner. Spoon the batter into a very clean, ungreased tube pan, 10" by 8 1/4" by 4 1/2", preferably with a removable bottom. Smooth the top and rap the pan on a hard surface twice to remove any air bubbles. Bake the cake in the middle of the oven for 1 hour 15 minutes, or until it is springy to the touch and a tester comes out clean. If the pan has feet, invert it on a work surface; otherwise invert it over the neck of a bottle. Let the cake cool for at least 2 hours or overnight. Run a thin knife in a sawing motion around the edge of the pan and the tube to loosen the cake. Invert the cake onto a cake plate.
Make Sauce: (sauce can be made ahead of time or while cake is baking): Puree the mango, lime juice, and sugar in a food processor or blender until completely smooth, adding a bit more water if necessary. Arrange slices of the cake on dessert plates. Spoon sauce over the cake slices, garnish with mango slices, and serve immediately. Serves 8-10.
Each serving: About 260 calories, 6 g protein, 60 g carbohydrate, 0 g fat, 0 mg cholesterol, 180 mg sodium.
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