Happy birthday Me Kim! For our small celebration, I made a coconut chiffon cake with whipped cream and pineapple flowers.Instagram
Coconut Chiffon CakeCourse: DessertDifficulty: Medium
This recipe is based on Joanne Chang’s recipe from “Baking with Less Sugar.”
- 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
57g confectioners’ sugar
2 tablespoons full-fat coconut milk
2 tablespoons shredded unsweetened coconut
- Equipment Used
10″ angel food cake pan with removable bottom
- 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
- 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.
- 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.