Chocolate Celebration Cake

Name: Chocolate Celebration Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1 10 inch tube pan, 14 serving(s)
Ingredients: 1 cup cake flour (minus 2 tablespoons); 2 tablespoons cocoa powder; 1 1/2 cups superfine sugar, divided; 1 1/4 cups egg whites (about 10 large eggs); 1 1/4 teaspoons cream of tartar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 cup confectioners' sugar; 1 1/2 tablespoons milk; 1/2 teaspoon vanilla extract or 1/2 teaspoon rum extract; 1 cup sweetened flaked coconut; 4 oranges, peel and pith removed and cut into sections

Submitted by senseicheryl

"This recipe was featured in an email today from the www.lifescript.com website. I just wish there was a picture! :-)"

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Ready In:: 1hr 10mins
Ingredients:: 12
Yields:: 1 10 inch tube pan
Serves:: 14

ingredients

For the cake
1 cup cake flour (minus 2 tablespoons)
2 tablespoons cocoa powder
1 ¹⁄₂ cups superfine sugar, divided
1 ¹⁄₄ cups egg whites (about 10 large eggs)
1 ¹⁄₄ teaspoons cream of tartar
¹⁄₄ teaspoon salt
1 teaspoon vanilla extract
For the icing and oranges
1 cup confectioners' sugar
1 ¹⁄₂ tablespoons milk
¹⁄₂ teaspoon vanilla extract or 1/2 teaspoon rum extract
1 cup sweetened flaked coconut
4 oranges, peel and pith removed and cut into sections

directions

For the cake: Preheat the oven to 350°F
Sift the flour twice with the cocoa powder and 1/2 cup of the sugar.
With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
Stir in the vanilla.
Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated.
Put the batter in an ungreased 10" tube pan and bake until the cake is springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan. (This can be made in advance and stored in an airtight container for up to 5 days.)
For the icing and oranges: Whisk the sugar, milk and vanilla or rum extract together in a mixing bowl. Stir in the coconut.
Drizzle the icing over the cake.
Serve each slice of cake with orange sections arranged like a fan on the side of each piece.