Coconut Chiffon Cake

May 20, 2010







This cake was made by my student, Megan. I like how she set this photo shoot up with the color of the table complimenting the color of the large open roses.

I thought I would share this recipe with everyone because it is a wonderfully light cake with a delicate coconut flavor.


14 ounces cake flour
1 Tablespoon and 1 teaspoon baking powder
1 teaspoon salt
8 eggs separated
14 ounces granulated sugar
1 Tablespoon vanilla extract
1 Tablespoon coconut extract
2/3 cup vegetable oil
1 cup coconut milk

Preheat oven to 375 degrees F
Prepare two 10″ cake pans by sticking a round of parchment on the bottom of the pan making sure no pan release is sprayed on the sides of the cake pan. This cake likes to climb up the sides of the pan and it will do that more easily without spray.

Separate 8 eggs and place the whites in the bowl of a heavy duty mixer.

If you have a hand held mixer, place the yolks in a large mixing bowl.

Add 1 cup of coconut milk to the yolks

Add 2/3 cup of vegetable oil to the yolks and coconut milk.

Add 1 Tablespoon of vanilla extract and 1 Tablespoon of coconut extract to the egg yolks, coconut milk and oil.

Sift together 14 ounces of cake flour, 1 Tablespoon plus 1 teaspoon baking powder and 1 teaspoon of salt into a bowl with 10 ounces of granulated sugar.

Whip the egg whites to a soft peak and add 4 ounces of granulated sugar to stabalize the whites.

With a hand held mixer ( of if you are fortunate another heavy duty mixer) blend the yolks, coconut milk and oil plus the extracts together and add the flour, baking powder, salt mixture all at once to the yolks..blend well and then fold in the soft peaked egg whites and fold in well.

Bake at 375 degrees F for 25 – 30 minutes or longer if necessary. The cake should look golden brown and spring back when touched.

I will post a coconut milk mousse that will taste delicious with this cake.