Coconut Chiffon Cake

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READY IN: 1hr 20mins
SERVES: 8-10
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325.
  • Let egg whites warm to room temperature in large mixing bowl.
  • Sift and measure flour; mix with sugar, baking powder and salt into another large bowl. Make well in center.
  • 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.
  • Stir in coconut.
  • Beat egg whites at high speed with cream of tartar until stiff high peaks form when beater is slowly raised.
  • 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.
  • Pour into an ungreased 10-inch tube pan.
  • Bake 50 – 60 minutes, or until cake springs back when gently pressed with fingertip.
  • Invert cake (over long neck bottle); let cool completely—about 1-1/2 hours.
  • Carefully loosen cake from pan and remove.
  • Serve plain or sprinkle lightly with confectioner’s sugar.
  • Enjoy!
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