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Coconut Chiffon Cake

 Coconut Chiffon Cake
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.
16 ServingsPrep: 35 min. + standing Bake: 25 min. + cooling

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.

2 of 2

Coconut Chiffon Cake (continued)

Directions (continued)

  • 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.