Ingredients
- 1 cup sifted cake flour (not self rising)
- 1 1/2 cups granulated sugar
- 12 large egg whites- about 1 1/2 cups
- 1 tsp cream of tartar
- 1 Tbsp fresh lemon juice
- 1/4 tsp salt
- 1/4 tsp pure coconut extract
- Coconut Creme Chantilly (recipe follows)
- 1 1/2 cups dried unsweetened coconut shavings
Directions
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Preheat oven to 325, with rack in lower third. Line a 10-inch tube pan with a parchment-paper ring: Cut a 10-inch circle from parchment paper, leaving a hole in the center to fit over the tube. Set pan aside. Sift flour and 1/2 cup sugar onto another piece of parchment paper. Bring edges of paper up and pour mixture into a fine sieve set over a bowl; sift mixture into bowl, and set aside.
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. Put egg whites in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until frothy. Add cream of tartar, lemon juice, salt, and coconut extract; beat until soft peaks form. With the mixer running, gradually add remaining cup sugar. Raise speed ot medium-high; beat until stiff peaks form.
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. Gently transfer egg-white mixture to a large, shallow bowl; sprinkle 1/3 of the flour mixture over top. Using a large whisk, gently fold flour mixture into batter, letting batter fall through the whisk as you fold. Sprinkle remaining flour mixture over whites in two more batches; fold in until combined (do not overmix). Transfer batter to lined pan; gently run a knife through batter to remove any large air bubbles. Smooth top with the knife or an offset spatula.
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. Bake until a cake tester inserted near center comes out clean and top is springy to the touch, 45-50 minutes. Invert pan, and place tube over the neck of a larg, heavy, narrow-necked bottle. Let suspended cake cool completely, 1 1/2 – 2 hours. Run a knife around edges of cake; press removable bottom up and out of pan. Lift cake off pan bottom; remove paper. Cut cake in half horizontally; place bottom on a serving platter. Spread 2 cups coconut creme chantilly on bottom layer; set top layer on top, and coat filled cake with remaining creme chantilly. Spread coconut shavings on top of cake. Chill at least 1 hour and up to 3 hours before serving.