Coconut Chiffon Cake Recipe
Coconut Chiffon Cake Recipe photo by Taste of Home
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Coconut Chiffon Cake Recipe

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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.
TOTAL TIME: Prep: 35 min. + standing Bake: 25 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. + standing Bake: 25 min. + cooling
MAKES: 16 servings


  • 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
  • 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
  • Candied orange and lime peel

Nutritional Facts

1 slice: 667 calories, 26g fat (13g saturated fat), 125mg cholesterol, 357mg sodium, 104g carbohydrate (82g sugars, 1g fiber), 5g protein.


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  2. Meanwhile, place ginger and 2 tablespoons sugar in a small food processor; cover and process until finely chopped.
  3. 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.
  4. Add cream of tartar and remaining sugar to egg whites; beat with clean beaters until stiff peaks form. Fold into batter.
  5. 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.
  6. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  7. In a large bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and salt; beat until smooth.
  8. 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.
Originally published as Coconut Chiffon Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p145

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