Coconut Chiffon Cake

Name: Coconut Chiffon Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 237 milliliters butter, softened; 532 milliliters cake flour; 16 servings Candied orange and lime peel; 118 milliliters canola oil; 591 milliliters flaked coconut, toasted; 2 teaspoons coconut extract; 2 liters confectioners sugar; 1 teaspoon cream of tartar; 3 Tbsps crystallized ginger; 2 eggs; 118 milliliters evaporated milk; 1 teaspoons salt; 355 milliliters sugar, divided; 59 milliliters water

You can never have too many dessert recipes, so give Coconut Chiffon Cake a try. This recipe serves 16. One serving contains 601 calories, 4g of protein, and 23g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up coconut extract, butter, coconut, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour. If you like this recipe, take a look at these similar recipes: Coconut Lime Chiffon Cake, Coconut Chiffon Pie, and Coconut Pumpkin Chiffon Pie.

Instructions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Meanwhile, place ginger and 2 tablespoons sugar in a small food processor; cover and process until finely chopped.

Ingredients you will need

Ginger

Sugar

Equipment you will use

Food Processor

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, eggs, oil, water and extract.

Ingredients you will need

Baking Powder

Egg Yolk

Extract

Ginger

All Purpose Flour

Sugar

Water

Egg

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Add to dry ingredients; beat until well blended.

Add cream of tartar and remaining sugar to egg whites; beat with clean beaters until stiff peaks form. Fold into batter.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Gently spoon into three ungreased 9-in. round baking pans.

Equipment you will use

Baking Pan

Cut through batter with a knife to remove air pockets.

Equipment you will use

Knife

Bake on the lowest oven rack at 325° for 22-26 minutes or until cake springs back when lightly touched.

Equipment you will use

Oven

Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat butter until fluffy.

Ingredients you will need

Butter

Equipment you will use

Bowl

Add the confectioners’ sugar, milk, extract and salt; beat until smooth.

Ingredients you will need

Extract

Sugar

Milk

Salt

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 sides of cake.

Ingredients you will need

Frosting

Coconut

Spread

Garnish with orange and lime peel. Refrigerate until serving.

Ingredients you will need

Lime Peel

Orange

Equipment

Ingredients

Servings:

2teaspoons

baking powder 237milliliters

butter, softened 532milliliters

cake flour 16servings

Candied orange and lime peel 118milliliters

canola oil 591milliliters

flaked coconut, toasted 2teaspoons

coconut extract 2liters

confectioners' sugar 1teaspoon

cream of tartar 3Tbsps

crystallized ginger 2

eggs 118milliliters

evaporated milk 1teaspoons

salt 355milliliters

sugar, divided 59milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "