Coconut Angel Food Cake with Creamy Frosting Recipe

use bold texts: Coconut Angel Food Cake with Creamy Frosting Recipe 6 / 6 For Coconut Angel Food Cake with Creamy Frosting, gather these ingredients: 1 cup cake flour, 1 1/2 cups granulated sugar, 12 large egg whites, 1 teaspoon cream of tartar, 1/4 teaspoon salt, 1 teaspoon vanilla extract, 1/2 teaspoon coconut extract, 1/2 cup shredded unsweetened coconut. For frosting: 1 cup heavy cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, 1/4 cup shredded coconut. Preheat oven to 350°F. Sift flour and 3/4 cup sugar together. In a large bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add remaining 3/4 cup sugar, beating until stiff peaks form. Add vanilla and coconut extracts. Gently fold in flour mixture and shredded coconut. Pour batter into an ungreased 10-inch tube pan. Bake 35-40 minutes until golden and springy. Invert pan to cool completely, then remove cake. For frosting, whip heavy cream with powdered sugar and vanilla until soft peaks form. Fold in shredded coconut. Spread over cooled cake. Slice and serve. This light, fluffy cake combines delicate angel food texture with tropical coconut flavor, topped with a rich, creamy frosting. Perfect for a refreshing dessert.