Lemon-Coconut Angel Food Cake

Ingredients

• 1 cup cake flour sifted
• 12 servings caramel-orange sauce 
• 0.8 teaspoon cream of tartar 
• 12 large egg whites at room temperature
• 2 teaspoons juice of lemon fresh
• 1 teaspoon lemon zest 
• 0.3 teaspoon salt 
• 1 cup sugar 
• 0.5 cup coconut or sweetened flaked
• 1 teaspoon vanilla extract 

Equipment

• frying pan
• oven
• knife
• hand mixer

Directions

1. Preheat oven to 35
2. Beat egg whites and salt at high speed with an electric mixer until foamy. Beat in vanilla and lemon juice.
3. Add cream of tartar; beat until soft peaks form.
4. Add sugar, a few tablespoons at a time, beating until firm peaks form. Fold in flour, 1/4 cup at a time. Fold in coconut and lemon zest.
5. Spoon batter into an ungreased 10-inch tube pan, spreading evenly.
6. Cut through batter with a knife to break air pockets.
7. Bake 27 minutes or until cake springs back when lightly touched. Invert pan; cool completely.
8. Loosen cake from sides of pan, and invert onto a plate.
9. Drizzle with Caramel-Orange Sauce; top with Candied Lemons, if desired.