Coconut Chiffon Cake Recipe

Name: Coconut Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup egg white (6 - 7 large); 2 cups sifted cake flour (sift before measuring); 1 1/3 cups sugar; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 1/2 cup vegetable oil; 6 egg yolks; 2/3 cup water; 2 tablespoons coconut extract; 1 teaspoon vanilla extract; 1/2 teaspoon cream of tartar; 1 1/3 cups flaked coconut

Servings: persons

1 cup egg white (6 - 7 large)
2 cups sifted cake flour (sift before measuring)
1 1/3 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
6 egg yolks
2/3 cup water
2 tablespoons coconut extract
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1 1/3 cups flaked coconut

1
Preheat oven to 325.
2
Let egg whites warm to room temperature in large mixing bowl.
3
Sift and measure flour; mix with sugar, baking powder and salt into another large bowl. Make well in center.
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
Stir in coconut.
6
Beat egg whites at high speed with cream of tartar until stiff high peaks form when beater is slowly raised.
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
Pour into an ungreased 10-inch tube pan.
9
Bake 50 - 60 minutes, or until cake springs back when gently pressed with fingertip.
10
Invert cake (over long neck bottle); let cool completely-about 1-1/2 hours.
11
Carefully loosen cake from pan and remove.
12
Serve plain or sprinkle lightly with confectioner's sugar.
13
Enjoy!

1051

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup egg white (6 - 7 large), 2 cups sifted cake flour (sift before measuring), 1 1/3 cups sugar, 2 1/2 teaspoons baking powder, and more.

Yes, Coconut Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Chiffon Cake

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