Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Coconut and Whipped cream covering a lemon chiffon cake.

Ingredients Nutrition


  1. CAKE:
  2. Preheat oven to 325°F.
  3. In a mixing bowl combine oil, egg yolks, lemon rind, vanilla and water.
  4. In a separate bowl, combine sugar, flour, baking powder and salt.
  5. Add the dry mixture to the liquid ingredients and mix until smooth.
  6. Beat egg whites until stiff. Fold egg whites gently into batter, pour into a greased spring form pan.
  7. Bake for 40-45 minutes or until cake is done.
  8. Remove cake cool then cut into three layers.
  10. In a saucepan combine milk, sugar, vanilla and lemon rind, Bring mixture to a boil.
  11. In a small bowl combine cornstarch with milk and eggs.
  12. Add 1/2 cup of hot milk mixture to cornstarch mixture.
  13. Slowly add remaining mixture into hot milk, let cool.
  14. Spread custard between cake layers.
  16. In bowl add already whipped, whipped cream, fold in vanilla and powdered sugar.
  17. Frost top and sides of cake with the whipped cream.
  18. Sprinkle entire cake with the toasted coconut and chill before serving.

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