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Coconut Angel Food Cake with Mango-Lime Sauce

1 cup cake flour (not self-rising)
1 2/3 cups granulated sugar
1 3/4 cups egg whites (about 13 large)
1/2 teaspoon salt
1 teaspoon cream of tartar
3/4 teaspoon coconut extract
1/2 teaspoon vanilla extract
For the sauce
4 large ripe fresh mangoes, pared, pitted, and chopped
2 tablespoons fresh lime juice, or to taste
2 tablespoons granulated sugar, or to taste
2 tablespoons water, or as needed
sliced ripe mango for garnish

Preheat the oven to 350 degrees F and place a rack in the center
of the oven. Sift the flour 3 times onto a sheet of wax paper. Sift
together the sifted flour and 2/3 cup of the sugar onto another
sheet of wax paper. Beat the egg whites until frothy in a large
bowl with an electric mixer. Add the salt and cream of tartar and
beat the mixture until it barely forms soft peaks. Beat in the
remaining 1 cup sugar, a little at a time, with the extracts, and
beat the mixture until it holds soft peaks. Sift one-fourth of the
flour mixture over the beaten whites, and fold in gently but
thoroughly. Sift and fold in the remaining flour mixture in the
same manner. Spoon the batter into a very clean, ungreased tube
pan, 10" by 8 1/4" by 4 1/2", preferably with a removable bottom.
Smooth the top and rap the pan on a hard surface twice to remove
any air bubbles. Bake the cake in the middle of the oven for 1 hour
and 15 minutes, or until it is springy to the touch and a tester
comes out clean. If the pan has feet, invert it on a work surface;
otherwise invert it over the neck of a bottle. Let the cake cool
for at least 2 hours or overnight. Run a thin knife in a sawing
motion around the edge of the pan and the tube to loosen the cake.
Invert the cake onto a cake plate.

Puree the mango, lime juice, and sugar in a food processor or
blender until completely smooth, adding a bit more water if necessary.
Arrange slices of the cake on dessert plates. Spoon sauce over the
cake slices, garnish with mango slices, and serve immediately.
Makes 8 to 10 servings.


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