Coconut Angel Food Cake

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 3/4 cups egg whites, at room temp (from about 9 large eggs)
• 1/4 teaspoon salt
• 1 teaspoon cream of tartar
• 1 cup superfine sugar
• 2 teaspoons pure vanilla extract
• 2 teaspoons fresh lemon juice
• 1/3 cup dry unsweetened dried shredded coconut
• 1/3 cup fresh coconut, shavings
• 1 (12 ounce) bag cranberries, fresh or 1 (12 ounce) bag frozen cranberries, and thawed
• 2/3 cup granulated sugar
• 1 tablespoon grated orange zest
• 2/3 cup fresh orange juice
• 2 tablespoons orange-flavored liqueur
• 1/2 teaspoon cinnamon

Recipe

• 1 cake:.
• 2 heat oven to 325 degrees f.
• 3 beat egg whites and salt in bowl with an electric mixer on medium until frothy, about 2 minutes.
• 4 add cream of tartar.
• 5 beat until soft peaks form, about 5 minutes.
• 6 increase speed to high.
• 7 add 1/2 cup sugar, 1 tablespoons at a time, until whites form soft, glossy peaks.
• 8 beat in vanilla and lemon juice,.
• 9 in another bowl, mix remaining 1/2 cup sugar with flour.
• 10 sift 1/3 sugar-flour mixture over egg whites; gently but thoroughly fold into batter using a large spatula.
• 11 repeat twice with remaining sugar-flour mixture.
• 12 fold in dry coconut in 2 batches.
• 13 scrape batter into an ungreased 10" angel food tube pan with a removable bottom.
• 14 smooth top into even layer.
• 15 bake 35 minutes or until top is lightly browned and cake springs back when you press it.
• 16 turn pan upside down and rest on the neck of a glass bottle to cool.
• 17 run a knife against insides of pan to loosen cake; remove pan.
• 18 loosen cake from bottom of pan; invert onto a plate.
• 19 cover with plastic wrap.
• 20 store at room temperature or in the fridge.
• 21 sauce:.
• 22 boil all ingredients in a medium saucepan 1 minute, until lightly thickened.
• 23 let cool.
• 24 cover; refrigerate 1 hour.
• 25 before serving, sprinkle top of cake with coconut shavings.
• 26 serve slices with 3 tablespoons sauce.