Coconut Chiffon Cake Recipe

Coconut lovers, rejoice! This Coconut Chiffon Cake recipe is a dreamy, delicately-flavored dessert that is sure to impress. Light and airy, with a subtle coconut flavor, this cake is a delightful treat for any occasion. Whether you're hosting a tea party, celebrating a birthday, or simply craving a sweet treat, this Coconut Chiffon Cake is the perfect choice.

The beauty of this cake lies in its texture and flavor. The chiffon cake is incredibly light and moist, thanks to the addition of c...

Ingredients

2 cups all-purpose flour
1 ½ cups white sugar
3 teaspoons baking powder
1 teaspoon salt
7 egg yolks
¾ cup water
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup egg whites
½ teaspoon cream of tartar
¾ cup flaked coconut

Information

Prep Time: 20 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 25 mins
Servings: 14
Yield: 1 10-inch tube cake

Preheat the oven to 325 degrees F (165 degrees C).

Combine flour, sugar, baking powder, and salt in a mixing bowl. Make a well in the center of the flour mixture and add egg yolks, water, oil, vanilla extract, and almond extract. Beat until smooth.

Beat egg whites and cream of tartar in a large bowl until stiff peaks form. Pour egg yolk mixture gradually over beaten egg whites and fold until just blended. Fold in flaked coconut. Pour batter into an ungreased 10-inch tube pan.

Bake in the preheated oven for 55 minutes. Increase the oven temperature to 350 degrees F (175 degrees C) and bake for 10 to 15 minutes longer. Top will spring back when touched lightly. Turn the pan upside down until cake is cool before removing from the pan. Remove cooled cake from pan and frost if desired.

Nutrition

273 cal.

Total Fat: 11g
Saturated Fat: 3g
Cholesterol: 102mg
Sodium: 315mg
Total Carbohydrate: 38g
Dietary Fiber: 1g
Total Sugars: 23g
Protein: 5g
Calcium: 73mg
Iron: 1mg
Potassium: 90mg

How to Make Coconut Chiffon Cake - A Step-by-Step Guide

Ingredients

Information

Nutrition

273 cal.

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