Name: Coconut Chiffon Cake
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 5 large eggs, separated -; 3 tablespoons crystallized ginger -; 1-1/2 cups sugar, divided -; 2-1/4 cups cake flour -; 2 teaspoons baking powder -; 1/2 teaspoon salt -; 2 large eggs, room temperature -; 1/2 cup canola oil -; 1/4 cup water -; 2 teaspoons coconut extract -; 1 teaspoon cream of tartar -; Frosting: -; 1 cup butter, softened -; 8 cups confectioners' sugar -; 1/2 cup evaporated milk -; 2 teaspoons coconut extract -; 1/2 teaspoon salt -; 2-1/2 cups sweetened shredded coconut, toasted -; Optional: Candied orange and lime peel -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Chiffon Cake

1. 5 large eggs, separated -

2. 3 tablespoons crystallized ginger -

3. 1-1/2 cups sugar, divided -

4. 2-1/4 cups cake flour -

5. 2 teaspoons baking powder -

6. 1/2 teaspoon salt -

7. 2 large eggs, room temperature -

8. 1/2 cup canola oil -

9. 1/4 cup water -

10. 2 teaspoons coconut extract -

11. 1 teaspoon cream of tartar -

12. Frosting: -

13. 1 cup butter, softened -

14. 8 cups confectioners' sugar -

15. 1/2 cup evaporated milk -

16. 2 teaspoons coconut extract -

17. 1/2 teaspoon salt -

18. 2-1/2 cups sweetened shredded coconut, toasted -

19. Optional: Candied orange and lime peel -

How to cook deliciously - Coconut Chiffon Cake

1. Stage

Place egg yolks in a bowl; set aside. egg whites in a large bowl; let stand at room temperature for 30 minutes.

2. Stage

Meanwhile, place ginger and 2 tablespoons sugar in a small food processor; cover and process until finely chopped.

3. Stage

In a large bowl, combine the flour, 1-1/4 cups sugar, baking powder, salt and ginger mixture. In another bowl, whisk the egg yolks, whole eggs, oil, water and extract. Add to dry ingredients; beat until well blended.

4. Stage

Add cream of tartar and remaining sugar to egg whites; beat with clean beaters until stiff peaks form. Fold into batter.

5. Stage

Gently spoon into 3 ungreased 9-in. round baking pans. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 22-26 minutes or until cake springs back when lightly touched.

6. Stage

Cool for 10 minutes before removing from pans to wire racks to cool completely.

7. Stage

In a large bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and salt; beat until smooth.

8. Stage

Place bottom cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Frost sides of cake with remaining frosting. Press coconut over top and side of cake. Garnish with orange and lime peel if desired. Refrigerate until serving.