Coconut Chiffon Cake

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.