Coconut Angel Food Cake

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Self Magazine


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1 1/4 cups egg whites (from about 9 large eggs), at room temperature

1/4 teaspoon salt

1 teaspoon cream of tartar

1 cup superfine sugar

2 teaspoons pure vanilla extract

2 teaspoons fresh lemon juice

1 cup sifted cake flour

1/3 cup dry unsweetened shredded coconut

1/3 cup fresh coconut shavings

1 bag (12 oz) cranberries, fresh or frozen and thawed

2/3 cup granulated sugar

1 tablespoon grated orange zest

2/3 cup fresh orange juice

2 tablespoons orange-flavored liqueur

1/2 teaspoon cinnamon

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