Almond Angel Food Cake with Coconut Frosting

Adapted from Cooking Light

This angel food cake is great for winter when berries become too expensive to heap on every dessert you eat.  The coconut replaces the sweetness of the berries.  However, I think you could still throw a few berries on there for an extra burst of sweetness if desired.  We seved with homemade blueberry ice cream instead, but I think I might throw a few fresh blueberries on tonight when I have another piece. 

Ingredients:

Angel Food Cake

• 12 eggs
• 1 ¼ cup confectioners sugar
• 1 cup flour
• 1 ½ tsp cream of tartar
• 1 ½ tsp vanilla extract
• ½ tsp almond extract
• ¼ tsp salt
• 1 cup sugar

Frosting

• 1 cup sugar
• ¼ cup water
• ¼ tsp cream of tartar
• 3 large egg whites
• 1 tsp vanilla extract
• ¼ tsp almond extract
• ¾ cup flaked sweetened coconut

Directions:

Angel Food Cake

• Separate eggs; discard yolks.  Measure egg whites adding or removing whites as needed to equal 1 ½ cups.  Place in a mixing bowl; let stand at room temperature for 30 minutes.
• Meanwhile, sift confectioner’s sugar and flour together three times.  Set aside.
• Add cream of tartar, extracts and salt to egg whites.  Beat on high speed.  Gradually add sugar, beating until sugar is dissolved and stiff peaks form.
• Fold in flour mixture ¼ cup at a time.  Gently spoon into an ungreased pan.  Cut through batter with a knife to remove air pockets.  Bake at 350 degrees F. for 45 minutes.

Frosting

• Combine sugar, water, cream of tartar & egg whites in a medium sized pan.  Beat at low speed for 30 seconds.  Heat on oven at medium-low heat and beat for seven minutes constantly at high speed.  Remove from heat and continue beating until stiff peaks form. 
• Add in vanilla and almond extract.  Spread frosting over cooled angel food cake and then sprinkle with coconut.