Name: Coconut Chiffon Cake
Prep time: 20 min
Cook time: 20 min
Yield: 14
Ingredients: All-purpose flour - 2 cups; White sugar - 1 ½ cups; Baking powder - 3 teaspoons; Salt - 1 teaspoon; Egg yolks - 7; Water - ¾ cup; Vegetable oil - ½ cup; Vanilla extract - 1 teaspoon; Almond extract - 1 teaspoon; Egg whites - 1 cup; Cream of tartar - ½ teaspoon; Flaked coconut - ¾ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Chiffon Cake

1. All-purpose flour - 2 cups

2. White sugar - 1 ½ cups

3. Baking powder - 3 teaspoons

4. Salt - 1 teaspoon

5. Egg yolks - 7

6. Water - ¾ cup

7. Vegetable oil - ½ cup

8. Vanilla extract - 1 teaspoon

9. Almond extract - 1 teaspoon

10. Egg whites - 1 cup

11. Cream of tartar - ½ teaspoon

12. Flaked coconut - ¾ cup

How to cook deliciously - Coconut Chiffon Cake

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.