The Kitchn: Classic Easter cake features coconut and jelly beans
1. Whip the egg whites in the bowl of a stand mixer until they form soft peaks.
2. Meanwhile, bring the sugar and corn syrup to a boil over medium heat.
3. Once the corn syrup comes to a boil, remove from the heat. Turn on the stand mixer to medium speed, and very slowly and carefully drizzle the hot syrup into the egg whites. Add salt and vanilla extract, and whip until stiff peaks form and the bowl has cooled to lukewarm. Use icing immediately.
Assemble the cake:
1. Set the angel food cake on a platter or cake stand. Use a warmed spatula to roughly spread the marshmallow icing over the cake’s top and sides.
2. Optional: Toast the coconut by spreading in a large skillet over low heat. Toast for about 3 minutes or until golden brown, stirring frequently, and adjusting heat if you see dark or burnt spots. Let cool.
3. Sprinkle the coconut evenly over the cake. Decorate with jelly beans or candy eggs. The cake can be served immediately or held overnight at room temperature. For best freshness, cover it with a cake dome, but this is not necessary.
(Faith Durand is editor-in-chief at TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
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