Coconut angel cake from Joy of Cooking (Complete Revision 1997) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chocolate mousse frosting

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • ashallen on June 03, 2020

    Excellent angel food cake recipe. Instructions are very well written. Cake is very moist, fluffy, and tender. I made the regular vs. reduced-sugar version and it's quite sweet so I skipped applying any of the suggested icings. Cake surface is a bit sticky in spots where the sugar's absorbing moisture from the air. Used an unbleached cake flour (King Arthur) and it worked well - cake is still very tender. Used a French coconut essence for the coconut extract and the cake's coconut flavor's very good without being overwhelming. Left out lemon juice. Note that the heavy cream in the ingredient list is necessary only if you wish to frost the cake with whipped cream (one of several finishing approaches suggested in the recipe).

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