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

Instagram
coconut chiffon cake

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

    Leave a Reply

    Your email address will not be published.