5 from 2 votes
Buffet table with angel food cake and whipped cream on it
Lemon Coconut Angel Food Cake
Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins

Lemon Coconut Angel Food Cake is so light, airy and slightly sticky. A perfect bite to go along with fresh fruit, whipped cream or by itself.  

Course: brunch, Dessert
Cuisine: American
Keyword: coconut cake, lemon angel food cake
Servings: 10
Calories: 331 kcal
Author: Michele Hall
  • 1 cup cake flour sifted
  • 1 1/3 cup powdered sugar
  • 1/4 teaspoon salt
  • 12 egg whites room temperature
  • 1 1/2 teaspoon cream of tartar
  • 1 cup sugar (white, granulated)
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest freshly grated
  • 1/2 cup unsweetened shredded coconut
Pink Lemon Icing
  • 2 cups powdered sugar
  • 3 tablespoons lemon juice fresh, strained
  • 2-3 drops red food coloring
Helpful Tools
  • 10" Tube pan
  • Microplane Grater
  1. Preheat oven to 325°

  2. Sift cake flour, powdered sugar and salt into a medium sized bowl. Set aside.

  3. In a separate bowl, beat the egg whites until foamy.  Then add the cream of tartar.  Beat until soft peaks form, then sprinkle the sugar in and continue to beat until the peaks look glossy (slightly shiny)   Lastly add the vanilla and lemon zest. Beat until peaks are stiff.

  4. OPTIONAL:  You can add 1/4 teaspoon of lemon oil if you like a stronger lemon flavor. 

  5. To the egg white mixture sprinkle 1/4 of the flour mixture over the top, then immediately add the shredded coconut over the top of the flour.  

  6. Using a spatula, fold the mixture gently to fully incorporate the flour into the egg white mixture.  Do this step very gently.  You want to keep the volume you achieved by beating the egg whites to glossy stiffness.

  7. Add the remaining flour in in 3 parts until fully combined.

  8. Once fully combined, carefully pour the batter into and un-greased 10" tube pan.  Bake in the bottom 1/3 of the oven until the top is lightly golden and the cake springs back when touched.  (About 45-50 minutes.)

  9. Once baked, remove from the oven and invert to let the cake cool (about 30 minutes.) 

  10. To remove the cake from the pan tilt the pan on its side and tap the edges.  You can run a cake knife along the edge too.... the edges are sticky and there may be bits that stick to the pan.  Don't worry, it is normal, the edges are not perfect but they taste amazing.

  11. Serve with fresh whipped cream with a little sugar and coconut or along side fresh strawberries.    You can also make a sugar glaze and pour over the top once you have cut slices. 

Recipe Notes

This recipe was found in my grandmother's recipe card list.  It looks like she got it from the local Junior League in Dallas Texas in the early 70's. 


To substitute all purpose flour measure out 2 cups of flour.  Then remove 4 tablespoons of it and replace it with 4 tablespoons of cornstarch.  Sift together.