Coconut Chiffon Cake
Coconut Chiffon Cake is a light and airy cake made with coconut flakes and a hint of almond and vanilla flavor, topped with more coconut flakes and whipped cream. The added coconut both in the cake and sprinkled on top gives it a tropical twist.
Servings: 10 pieces
Calories: 399kcal
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 7 large eggs, room temperature, yolks and whites separated
- ¾ cup (177 g) water, room temperature
- ½ cup (109 g) vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon cream of tartar
- ¾ cup (70 g) sweetened coconut flakes, plus more for garnish
Instructions
- Preheat oven to 325°F. Set aside a 10-inch, ungreased tube pan. (Greasing the pan may cause the cake to collapse.)
- To a large bowl, add flour, sugar, baking powder, and salt. Whisk to combine.
- Add egg yolks, water, oil, vanilla, and almond extract. Mix until smooth.
- To the bowl of a stand mixer fitted with the whisk attachment, add the egg whites (you should have about a cup of egg whites) and the cream of tartar. Whip on medium speed until stiff peaks form, about 9-10 minutes.
- Gradually fold the whipped egg whites into the batter, ensuring not to completely deflate the egg whites. Carefully fold in coconut flakes.
- Pour the batter into the tube pan. Smooth the top with a spatula.
- Bake for 55 minutes. Then, increase the oven temperature to 350°F. Bake for an additional 10-12 minutes. The cake is done when an inserted toothpick comes out with a few crumbs, but no wet batter.
- Once baked, invert the tube pan onto a cooling rack to cool completely. (Or, flip it over onto a bottle or funnel.) This helps the cake maintain its structure and prevents it from collapsing.
- Once cooled, run a knife around the edges of the pan to release the cake.
- Garnish with flaked coconut and serve with whipped cream.
Nutrition
Serving: 1piece | Calories: 399kcal