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Orange-Coconut Angel Food Cake Recipe

This low-fat angle food cake is not your typical tasteless cake. The orange custard and the coconut add much flavor to the cake.

1 homemade angel food cake recipe (see below)
1/3 cup fresh orange juice
2 teaspoons orange extract, divided
1 homemade French Vanilla pudding recipe (see below)
1 tablespoon grated orange rind
2 cups sweetened flaked coconut, divided
3 1/4 cups frozen whipped topping (can be fat free)

Homemade Angel Food Cake

1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 1/2 teaspoons cream of tartar

Preheat oven to 350°.
In a food processor spin sugar about 2 minutes until it is superfine.
Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange juice and cream of tartar.
After 2 minutes, switch to a hand mixer.
Slowly sift the reserved sugar, beating continuously at medium speed.
Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam.
Using a spatula gently fold in 1 teaspoon of the orange extract.
Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan.
Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Loosen cake from sides of pan using a long spatula; remove from pan.
Slice cake horizontally into 4 equal layers using a serrated knife; set layers aside.
In a small bowl, prepare pudding.
Stir in remaining 1 teaspoon orange extract and orange rind.
Fold in 1 cup coconut and 3/4 cup whipped topping.
Chill at least 15 minutes.
Place bottom cake layer on serving plate; spread with 1/3 of pudding mixture.
Repeat with remaining cake layers, ending with top cake layer.
Spread remaining 2 1/2 cups whipped topping over top and sides of cake; sprinkle with remaining 1 cup coconut.
Store loosely covered in refrigerator until served.

Note: Since they’re easier to separate use the freshest eggs you can get.

Homemade French Vanilla Pudding

2 cups milk
3 tablespoons cornstarch
3 tablespoons agave syrup
1/4 teaspoon salt
1 teaspoon french vanilla extract

Combine all ingredients except vanilla in a saucepan.
Stir well to eliminate lumps.
Heat to boiling over medium heat, about 7 minutes.
Boil for 1 minute stirring constantly.
Stir in vanilla.