Coconut Chiffon Cake

by Mai-Li

Happy birthday Me Kim! For our small celebration, I made a coconut chiffon cake with whipped cream and pineapple flowers.

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Coconut Chiffon Cake
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Coconut Chiffon Cake

Course: DessertDifficulty: Medium
Servings

One 10"

cake
Prep time

25

minutes
Cooking time

1

hour 

15

minutes

This recipe is based on Joanne Chang’s recipe from “Baking with Less Sugar.”

Ingredients

  • Large Bowl

  • 240g cups sifted cake flour

  • 44g granulated sugar

  • 1 tablespoon baking powder

  • 1 teaspoon kosher salt

  • 1 cup shredded unsweetened coconut

  • Wet Ingredients

  • 1 cup full-fat coconut milk

  • ½ cup vegetable oil

  • 7 large egg yolks

  • 1 tablespoon vanilla paste or extract

  • Meringue (Mixing Bowl)

  • 7 large egg whites

  • 88g granulated sugar

  • Glaze

  • 57g confectioners’ sugar

  • 2 tablespoons full-fat coconut milk

  • 2 tablespoons shredded unsweetened coconut

  • Equipment Used

  • Stand mixer

  • Rubber spatula

  • 10″ angel food cake pan with removable bottom

  • Cooling rack

Directions

  • Cake Batter
  • Place rack in center of oven. Preheat oven to 350°F. In a large bowl, stir together cake flour, 44g granulated sugar, baking powder, salt and coconut until combined. Give coconut milk a good stir. In a bowl, whisk together coconut milk with vegetable oil, egg yolks and vanilla.
  • Using an electric mixer fitted with whisk attachment, beat egg whites on medium speed until frothy, 1-2 minutes. Slowly add 88g sugar to egg whites. Continue to whisk until egg whites are a bit glossy and hold a soft peak, 2-3 minutes more.
  • Make a well in center of dry ingredients, then pour coconut-milk mixture into well. Use a rubber spatula to stir until well combined. Add a few large spoonfuls of beaten egg whites to batter and fold in using a rubber spatula. Add remaining egg whites and fold in gently until well combined.
  • Use a rubber spatula to scrape batter into a 10-inch ungreased tube pan with a removable bottom. Bake cake until it is pale golden and springs back when you poke it at the center, 35-45 minutes. Remove from oven and let cool in pan, upside down, on a wire rack supported by the inner tube. When cake is cool, run a knife around sides to slip off pan, then along tube and bottom to loosen cake. Quickly invert onto a plate an then flip it right-side up onto a serving plate
  • Glaze
  • In a bowl, whisk together confectioners’ sugar, coconut milk and coconut until somewhat thick but still easy to pour.
  • Spoon glaze over top and sides of cake, allowing extra to drip off.
  • Decorating
  • I frosted the cake with stabilized whipped cream, and decorated the top with dried pineapple flowers. You can also keep it simple by adding shredded coconut, or toasted coconut strips.

Notes

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