Recipe - Coconut Angel Food Cake

Cake:
Three fourths cup Cake flour
8 lg Egg whites
One half teaspoon Salt
One half teaspoon Cream of tartar
1 cup Superfine sugar
One half teaspoon Vanilla
One half teaspoon Almond extract
One half cup Coconut, shredded (unsweeten
d)
Frosting:
1 One fourth cup Sugar
2 lg Egg whites
1 teaspoon Orange zest, grated
One fourth cup Orange juice, strained
1 tablespoon Corn syrup
1 cup Coconut, shredded and toaste
(unsweetened)

Onto a sheet of wax paper, sift the flour 3 times. In a large bowl with an
electric mixer, beat the egg whites with the salt until they are frothy.
Add the cream of tartar and beat to soft peaks. Beat in One half cup sugar, a
little at a time. Add the vanilla and almond extract, and beat the whites
to stiff peaks. Fold in the remaining One half cup sugar, a little at a time.
Sift the flour over the whites in 4 batches, folding it in gently after
each sifting. Fold in the coconut.

Spoon batter into a 9inch tube pan, 3 1/2inches deep. Bake in the middle
of a preheated 275f oven for 1 One half hours.

Hang the cake in the pan, upside down, on the neck of a bottle and let it
cool for 90120 minutes or until cooled completely. Release the cake with a
sharp knife, turn it out on a rack and invert it onto a cake plate.

In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn
syrup, and a pinch of salt. Set the bowl over simmering water, and cook,
whisking, until it registers 140f on a candy thermometer. Remove pan from
heat and whisk the mixture over the hot water for 3 minutes. Remove the
bowl from the water and, with an electric mixer, beat the frosting at high
speed for 710 minutes or until it is cool and holds stiff peaks.

Spread top and sides of the cake with the frosting and coat the outside
with the toasted coconut.

a 1977 Gourmet Mag. favorite