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Five Little Cakes: Angel Food Cake with Toasted Coconut

Put coconut on the cake immediately after it is iced, or the frosting will become too firm, and the coconut will not adhere properly.

  • Yield: Makes one 7-inch cake

Photography: Dana Gallagher

Source: Martha Stewart Weddings, Summer 1999


  • 1 1/4 cups superfine sugar
  • 1 cup cake flour (not self-rising)
  • 6 large egg whites
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • Fluffy Frosting
  • 2 cups Toasted Coconut


  1. Heat oven to 350 degrees. Sift together 1/4 cup sugar and the cake flour three times.
  2. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites, cream of tartar, salt, and vanilla until foamy. Add the remaining sugar; continue to whip until stiff but not dry. Sift flour mixture over egg-white mixture; gently fold until incorporated.
  3. Pour batter into an ungreased 7-inch angel- food-cake pan. Smooth the top. Bake the cake until it is golden and springy to the touch, about 45 minutes. Invert pan onto cooling rack, and cool cake completely before removing, about 1 hour.
  4. Place cooled cake onto serving plate, and ice with fluffy frosting. Carefully garnish with toasted coconut.

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