Menu

Coconut Chiffon Cake

Add a Review
Total Time
Prep: 35 min. + standing Bake: 25 min. + cooling

By Taste Of Home Editorial Team

Recipe by Fern Hancock, Pueblo, Colorado

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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.

Now Trending

Test Kitchen Approved

Coconut Chiffon Cake

Add a Review
Prep Time 35 min
Cook Time 25 min
Yield 16 servings

Ingredients

  • 5 large 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 large eggs, room temperature
  • 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 sweetened shredded coconut, toasted
  • Optional: Candied orange and lime peel
Text Ingredients

Directions

  1. Place egg yolks in a bowl; set aside. 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, whole 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 3 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 side of cake. Garnish with orange and lime peel if desired. Refrigerate until serving.

Nutrition Facts

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

Loading Popular in the Community
Loading Reviews