Coconut Chiffon Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 350 degrees; you'll need a 10-inch tube pan with removable core and bottom (not nonstick).
  • For cake, beat egg whites and cream of tartar in large bowl with mixer on medium until soft peaks form when beaters are lifted.
  • Gradually beat in sugar until incorporated.
  • Continue to beat on high until stiff, shiny peaks form.
  • In second large bowl (no need to wash beaters), beat remaining cake ingredients on medium speed until blended.
  • Continue to beat on high until smooth, about 3 minutes.
  • Add egg whites to top of batter and fold in with rubber spatula until combined.
  • Scrape batter into ungreased pan; smooth top and tap pan on counter a few times to settle batter.
  • Bake 1 hour or until pick inserted in center comes out clean.
  • Invert pan onto its core on countertop and cook cake completely.
  • Loosen cake around sides of pan and core with long thin-bladed knife; lift cake from pan sides by the tube.
  • Cut away cake from pan bottom and invert onto rack, then immediately reinvert cake right side up on a serving plate.
  • Frosting: Fold cream cheese and marshmallow creme together in a medium bowl until blended.
  • Spread evenly over cake.
  • Cover frosting with coconut, gently pressing to adhere.
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