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    You are in: Home / Recipes / Coconut Chiffon Cake Recipe
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    Coconut Chiffon Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    MustangMom's Note:

    This is an old recipe from my mother's collection. If you love coconut, you'll love this cake! It's delicious! I just entered it (Aug. '07) in our county fair, and I got a 2nd place ribbon!

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    Ingredients:

    Serves: 8-10

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325.
    2. 2
      Let egg whites warm to room temperature in large mixing bowl.
    3. 3
      Sift and measure flour; mix with sugar, baking powder and salt into another large bowl. Make well in center.
    4. 4
      Add, in order, oil, egg yolks, water, and the coconut and vanilla extracts; beat with a spoon or on low speed of mixer until smooth.
    5. 5
      Stir in coconut.
    6. 6
      Beat egg whites at high speed with cream of tartar until stiff high peaks form when beater is slowly raised.
    7. 7
      With whisk or rubber spatula, using an under-and-over motion, gently fold egg yolk mixture and flaked coconut into egg whites just to blend.
    8. 8
      Pour into an ungreased 10-inch tube pan.
    9. 9
      Bake 50 – 60 minutes, or until cake springs back when gently pressed with fingertip.
    10. 10
      Invert cake (over long neck bottle); let cool completely—about 1-1/2 hours.
    11. 11
      Carefully loosen cake from pan and remove.
    12. 12
      Serve plain or sprinkle lightly with confectioner’s sugar.
    13. 13
      Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Coconut Chiffon Cake

    Serving Size: 1 (130 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 495.0
     
    Calories from Fat 188
    38%
    Total Fat 20.9 g
    32%
    Saturated Fat 6.4 g
    32%
    Cholesterol 141.6 mg
    47%
    Sodium 493.0 mg
    20%
    Total Carbohydrate 67.1 g
    22%
    Dietary Fiber 1.1 g
    4%
    Sugars 39.0 g
    156%
    Protein 8.3 g
    16%

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