Coconut Chiffon Cake Recipe

Coconut Chiffon Cake Recipe photo by Taste of Home

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Toasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year.

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Coconut Chiffon Cake Recipe

Prep: 35 min. + standing Bake: 25 min. + cooling

Yield: 16 Servings

35 25 60

Ingredients

5 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 eggs
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 flaked coconut, toasted
Candied orange and lime peel

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
Meanwhile, place ginger and 2 tablespoons sugar in a small food processor; cover and process until finely chopped.
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, eggs, oil, water and extract. Add to dry ingredients; beat until well blended.
Add cream of tartar and remaining sugar to egg whites; beat with clean beaters until stiff peaks form. Fold into batter.
Gently spoon into three 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.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and salt; beat until smooth.
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 sides of cake. Garnish with orange and lime peel. Refrigerate until serving. Yield: 16 servings.

Nutritional Facts 1 slice equals 667 calories, 26 g fat (13 g saturated fat), 125 mg cholesterol, 357 mg sodium, 104 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Coconut Chiffon Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p145