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Coconut Chiffon Cake

How To Make Coconut Chiffon Cake

Jennifer Tirrell
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Cake
Cuisine American
Servings 14
Calories 273 kcal

Ingredients
  

  • ¾ cup water
  • 7 egg yolks
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1 ½ cups white sugar
  • 2 cups all-purpose flour
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup egg whites
  • ½ teaspoon cream of tartar
  • ¾ cup flaked coconut

Instructions
 

  • Set your oven to 325 degrees F (165 degrees C) and allow it to preheat. This will ensure that your cake will cook evenly and come out perfectly baked.
  • In a mixing bowl, combine 2 cups of all-purpose flour, 1 cup of sugar, 3 teaspoons of baking powder, and 1/4 teaspoon of salt. Make a well in the center of the mixture and set aside.
  • Into the well in the center of the dry ingredients, add 4 egg yolks, 1 cup of water, 1/2 cup of oil, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract. Beat the ingredients until smooth.
  • In a separate large bowl, beat 4 egg whites and 1/4 teaspoon of cream of tartar until stiff peaks form.
  • Pour the egg yolk mixture gradually over the beaten egg whites and fold until just blended. Then, fold in 1 cup of flaked coconut.
  • Place the pan in the preheated oven and bake for 55 minutes. Increase the oven temperature to 350 degrees F (175 degrees C) and bake for 10 to 15 minutes longer. The top will spring back when touched lightly.
  • Turn the pan upside down until the cake is cool before removing it from the pan. Once the cake is cool, remove it from the pan and frost it if desired.
Keyword Coconut Cake