This coconut angel food cake recipe is a light and fluffy dessert that's perfect for those watching their calorie intake. The cake is airy and delicate, with a subtle coconut flavor that's enhanced by a dusting of powdered sugar. To make this cake, you'll need egg whites, sugar, cream of tartar, flour, salt, coconut extract, and shredded coconut. Beat the egg whites and cream of tartar together until stiff peaks form, then gradually add the sugar and beat until glossy. Fold in the dry ingredients and coconut extract, then pour the batter into an ungreased angel food cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool upside down before removing from the pan. Dust with powdered sugar and garnish with shredded coconut before serving.
