Ginger Angel Food Cake with Coconut Frosting

Ginger Angel Food Cake with Coconut Frosting (Adapted from CL)

For the cake

1 cup sifted cake flour
1/2 cup cornstarch
12 large egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom

For the frosting
1 cup granulated sugar
1/4 cup water
1/4 teaspoon cream of tartar
3 large egg whites
1 teaspoon vanilla
1/4 teaspoon coconut extract
3/4 cup flaked sweetened coconut, toasted

To make the cake
Preheat oven to 350

In a medium bowl, whisk together flour and cornstarch.

In a large mixing bowl, add egg whites and beat on high until foamy. Add cream of tartar and salt - continue to beat until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, ginger and cardamom. Sift 1/4 cup flour mixture over the beaten egg whites - gently fold in. Repeat with remaining flour mixture, 1/4 cup at a time.

Spoon the batter into an ungreased 10" tube pan. Swirl a knife through the batter to break any air pockets. Bake until golden and the cake springs back when lightly touched, about 30-38 minutes. Invert pan and cool completely. Use a long and thin knife or metal spatula to gently loosen the cake from the sides - invert onto a plate.

To make the frosting
In a heat-safe bowl, combine sugar, water, cream of tartar and egg whites - place over a saucepan of simmering water. Beat with a hand mixer on low speed until blended. Increase speed to high and beat until stiff peaks form, about 7 minutes. Remove from heat and mix in vanilla and coconut extracts.

Evenly spread the frosting over the cake and sprinkle with toasted coconut.

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