Lemon-Coconut Angel Food Cake
 

Yield: Makes 12 servings

Cook Time: 45 Minutes 
Prep Time: 15 Minutes 
Bake: 27 Minutes 
Cool: 30 Minutes
  a.. 12 large egg whites, at room temperature 
  b.. 1/4 teaspoon salt 
  c.. 1 teaspoon vanilla extract 
  d.. 2 teaspoons fresh lemon juice 
  e.. 3/4 teaspoon cream of tartar 
  f.. 1 cup sugar 
  g.. 1 cup sifted cake flour 
  h.. 1/2 cup sweetened flaked coconut 
  i.. 1 teaspoon lemon zest 
  j.. Caramel-Orange Sauce -see below
  k.. Candied Lemons (optional) -see below
Preparation
  1.. 1. Preheat oven to 350°. Beat egg whites and salt at high speed with an 
electric mixer until foamy. Beat in vanilla and lemon juice. Add cream of 
tartar; beat until soft peaks form. Add sugar, a few tablespoons at a time, 
beating until firm peaks form. Fold in flour, 1/4 cup at a time. Fold in 
coconut and lemon zest.
  2.. 2. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Cut 
through batter with a knife to break air pockets. Bake 27 minutes or until cake 
springs back when lightly touched. Invert pan; cool completely.
  3.. 3. Loosen cake from sides of pan, and invert onto a plate. Drizzle with 
Caramel-Orange Sauce; top with Candied Lemons, if desired.
 
Caramel-Orange Sauce
  a.. 1 cup firmly packed light brown sugar 
  b.. 4 tablespoons butter 
  c.. 1/2 cup heavy whipping cream 
  d.. 2 tablespoons orange liqueur 
Preparation
  1.. Combine first 3 ingredients in a saucepan over medium heat. Simmer, 
stirring often, 10 minutes. Stir in liqueur.
Candied Lemons

  a.. 6 large organic lemons, sliced $
  b.. 3 cups sugar 
Preparation
  1.. 1. Cook lemons in boiling water to cover 5 minutes. Drain.
  2.. 2. Combine sugar and 2 cups water in a saucepan over medium heat, 
stirring until sugar dissolves. Stir in lemon slices. Simmer 30 minutes or 
until soft and translucent.
  3.. 3. Remove pan from heat; cool completely. Remove lemon slices with a 
slotted spoon, reserving sugar syrup for another use, if desired. Drain lemons 
on a wire rack; let stand until dry.
 

 

~ Enjoy the recipes and bon appettit ~
             Arlette Arthur 


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