Coconut Chiffon Cake

Coconut Chiffon Cake

10

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

Ingredients

servings 273 cals
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Original recipe yields 14 servings

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Nutrition

  • 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

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Directions

  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.
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Reviews

10
  1. 13 Ratings

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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.