Orange Coconut Angel Food Cake
Light, airy, and bursting with tropical flavor, this Orange Coconut Angel Food Cake is a delightful twist on a classic dessert. Made with whipped egg whites, fresh orange zest, and a touch of vanilla, this cake achieves its signature fluffiness with zero added fat. The silky coconut glaze, made with coconut milk and orange juice, adds a luscious layer of sweetness, while a sprinkle of shredded coconut provides a satisfying crunch and a hint of island-inspired indulgence. Perfect for special occasions or as a lighter dessert option, this cake pairs beautifully with fresh fruit or a dollop of whipped cream. Ready in just about an hour, this showstopping dessert is surprisingly simple to make and serves 12—ideal for sharing! Keywords: orange coconut angel food cake, tropical dessert, light and airy cake, easy angel food cake recipe, coconut glaze.
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Recipe Information
Ingredients
- 12 large Egg whites
- 1.5 cups Granulated sugar
- 1 cup Cake flour
- 2 tablespoons Orange zest
- 1.5 teaspoons Cream of tartar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Powdered sugar
- 2 tablespoons Coconut milk
- 0.5 cup Unsweetened shredded coconut
- 2 tablespoons Orange juice
Instructions
Preheat your oven to 350°F (175°C). Ensure the center rack is adjusted for even airflow.
In a clean, dry bowl, use a stand or handheld mixer to whip the egg whites and cream of tartar on medium speed until foamy.
Slowly add the granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed. Whip until soft peaks form.
Add the vanilla extract and orange zest to the egg white mixture, and gently incorporate.
In a separate bowl, sift together the cake flour and salt. Sift the mixture a second time to remove any lumps.
Gently fold the flour mixture into the egg whites in three additions, using a spatula and a light hand to avoid deflating the batter.
Spoon the batter into an ungreased 10-inch angel food cake pan. Smooth the top with a spatula.
Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Invert the pan immediately onto a bottle or heatproof funnel to cool completely for at least 1 hour.
Once the cake has fully cooled, run a knife along the edges of the pan to release the cake and transfer it to a serving plate.
To make the coconut glaze, whisk together the powdered sugar, coconut milk, and orange juice in a small bowl until smooth.
Drizzle the glaze over the top of the cooled cake, allowing it to drip down the sides.
Sprinkle the shredded coconut evenly over the glaze for decoration.
Slice and serve your Orange Coconut Angel Food Cake. Enjoy!
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 548.9 g | 200% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 429.6 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1920 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
