Coconut Angel Food Cake

Recipe from Tastebook.com

Ingredients

• 12 egg whites

• 2 tsp lemon juice

• 1/4 tsp salt

• 1/2 cup honey

• 1/4 to 1/3 cup coconut flour, sifted

• 2 tsp sugar free vanilla

Directions

1. Preheat oven to 325 degrees. Assemble tub pan for angel food cake.

2. Separate egg whites in a clean and dry stainless steel bowl and let them come to room temperature.

3. In a separate medium bowl, sift the coconut flour. Set aside.

4. In a small saucepan, heat honey gently until it is very fluid and pours easily.

5. Beat the egg whites until foamy.

6. Add the lemon juice, vanilla and salt.

7. Beat until the egg whites form soft peaks.

8. Beat in the honey by pouring it down the side of the bowl slowly in a very fine stream. Beat until stiff peaks form.

9. Sift the coconut flour again onto the beaten stiff whites and slowly fold it into the whites.

10. Slowly pour the batter into tube pan and spread the batter evenly.

11. Bake for 50-55 minutes until the top is golden. Cool completely with pan turned upside down.