Coconut Chiffon Cake
Light, airy, and brimming with tropical flavor, this Coconut Chiffon Cake is a showstopper dessert perfect for any occasion. Made with rich coconut milk, fluffy beaten egg whites, and a hint of vanilla, this cake offers an irresistibly moist texture and delicate sweetness. The secret to its signature height lies in gently folding the batter and cooling it upside down to maintain its structure. Topped with a dusting of powdered sugar and optional toasted coconut flakes, this chiffon cake is as elegant as it is delicious. Whether served as a stunning centerpiece or paired with a cup of coffee, this easy-to-make recipe will leave everyone craving another slice. Perfect for fans of coconut desserts, this tropical twist on a classic chiffon cake is a must-try!
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Recipe Information
Ingredients
- 200 grams Cake flour
- 200 grams Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 6 large Egg yolks
- 180 milliliters Coconut milk
- 80 milliliters Vegetable oil
- 1 teaspoons Vanilla extract
- 8 large Egg whites
- 0.5 teaspoons Cream of tartar
- 100 grams Powdered sugar
- 50 grams Coconut flakes (optional, for garnish)
Instructions
Preheat your oven to 170°C (340°F). Do not grease the tube pan; the cake needs to cling to the sides as it rises.
In a large mixing bowl, sift together the cake flour, granulated sugar (reserve 50 grams for later), baking powder, and salt. Make a well in the center, then add the egg yolks, coconut milk, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and well-combined.
In a separate bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed until soft peaks form. Gradually add the reserved 50 grams of granulated sugar while continuing to beat. Continue beating until stiff, glossy peaks form.
Gently fold one-third of the egg white mixture into the yolk batter to lighten it. Then, gradually fold in the rest of the egg whites. Use a spatula and fold gently to avoid deflating the mixture.
Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula. Bake in the preheated oven for 50 minutes, or until a skewer inserted in the center comes out clean.
Remove the cake from the oven and immediately invert the pan onto a bottle or heatproof funnel. Let the cake cool completely upside down for about 1.5 hours. This prevents it from collapsing.
Once cooled, run a thin knife around the edges of the pan to release the cake. Carefully remove it from the pan.
Dust the top of the cake with powdered sugar and garnish with coconut flakes, if desired. Slice and serve!
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 31.7 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 148 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
