Coconut Chiffon Cake
Chiffon cakes were invented in the United States in the 1920s and became popular due to their light and airy texture.
This is vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Coconut Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C). Grease and flour a tube pan.
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In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, and salt.
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Make a well in the center of the dry ingredients and add in the coconut milk, vegetable oil, egg yolks, and vanilla extract. Whisk until smooth.
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In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
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Gently fold the egg whites into the batter until well combined.
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Pour the batter into the prepared tube pan and smooth the top.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes.
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Invert the cake onto a wire rack and let it cool completely.
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Once cooled, sprinkle the shredded coconut over the top of the cake.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
