This very light cake resembles an angel food cake, with the addition of almond flavoring and coconut. It's lovely served plain, but fresh berries and a berry sauce make it incredible.
|1 cup||non-hydrogenated solid vegetable shortening (see note)|
|1/2 cup||unsalted butter (softened)|
|6 large||eggs (separated)|
|1 tablespoon||pure almond extract|
|1/4 cup||amaretto liqueur|
|3 cups||unbleached all-purpose flour (sifted)|
|1 cup||shredded coconut|
Position a rack in the lower third of the oven and preheat to 300 degrees F. Butter and flour a 10-inch tube (angel food cake) pan.
Using an electric mixer cream the shortening, butter, and sugar. Beat in the egg yolks, one at a time, until the mixture is light and fluffy. Add the almond extract and liqueur.
On low speed, add the flour and milk alternately in 3 additions and mix until combined. Add the coconut and mix just to blend.
In a clean, grease-free bowl, beat the egg whites until foamy. Add the pinch of salt and continue beating until soft, shiny peaks form. Lighten the cake batter by whisking in one-third of the egg whites, then gently fold in the remainder, taking care not to deflate the mixture.
Pour the batter into the prepared pan and bake for 2 hours. Cool in the pan for 10 minutes and then turn out onto a wire cake rack to finish cooling.
Note: Spectrum Foods makes an organic non-hydrogenated shortening, and you can find others in markets like Whole Foods.