Coconut Chiffon Cake

Coconut Chiffon Cake


"A light spongy cake with the taste and aroma of coconut."


servings 273 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Combine the flour, sugar, baking powder, and salt mixing well. Make a well in the center of the flour mixture and add the vegetable oil, egg yolks, water, vanilla extract, and almond extract. Beat until smooth.
  3. In a large bowl beat the egg whites and the cream of tartar until stiff peaks form. Pour the egg yolk mixture gradually over the beaten egg whites and fold until just blended. Fold in the flaked coconut. Pour batter into an ungreased 10 inch tube pan.
  4. Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase 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 pan upside down until cake is cool before removing from pan. Remove cooled cake from pan and frost if desired.
  • profile image

Your rating



  1. 13 Ratings


This cake was very good-I frosted it with white frosting and sprinkled flaked coconut over it. However, next time I will lightly grease the pan and remove the cake after cooling for 10 minutes.

I made this cake for my husband's birthday yesterday. His birthday is today, April Fool's Day. The cake is sensational and looks just beautiful. I e-mailed pictures of it to my kids in Texas and...

Since the recipe looks like a chiffon-like type of cake, suggest that you use cake flour instead of all purpose flour. The coconut can also be mixed into the egg yolk batter.

This cake came out not only beautiful but great tasting and moist. I only added more coconut flavor changed nothing esle. Well worth the time. Its only time conconsuming beating the egg whites ...

AMAZING!! I didn't change a thing. Thank you for a great recipe.

I made this for Easter and it was a big hit. I added some coconut extract to the batter, baked it and froze the cake. After defrosting, I added a vanilla buttercream and sprinkled it all with co...

Came out really good, but could have used more of a coconut flavor. I felt like the shredded coconut was not enough. Maybe adding a dash of coconut extract would suffice. The texture was really ...

This cake was absolutely superb. The only change i made was to use cake flour(for each cup of flour remove 2Tbs. and replace with 2Tbs. of cornstarch)and to sift the dry ingredients. I make alot...

We are making this now as cupcakes. I will update once they come out of the oven. we baked them at 325* for 45mins. I also subbed coconut extract instead of almond. Looks and smells good!