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Old 03-23-2005, 10:52 AM   #1
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Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Post Coconut Chiffon Cake


Makes 1 (10-inch) cake.

2 1/4 cups sifted cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup vegetable oil
5 egg yolks
1/2 cup canned unsweetened cream of coconut
1/4 cup cold water
1 cup egg whites (7 to 8)
1/2 teaspoon cream of tartar

Quick Buttercream Frosting (see recipe)

Flaked coconut

PREHEAT oven to 325 degrees.

SIFT dry ingredients together into a large mixing bowl. Make a well in the ingredients. Add the oil, egg yolks, coconut cream and water. Beat with a spoon until very smooth.

BEAT eggs whites and cream of tartar with an electric mixer until mixture holds very stiff peaks.

FOLD the egg yolk mixture gradually and gently into the egg whites with a wide rubber spatula. Pour the mixture into an ungreased 10-inch angel food pan or tube pan. Bake until the top springs back when touched, 65 to 70 minutes. Immediately turn the pan upside down over a funnel or small bottle neck until cool.

RUN a thin knife around the outer edge of cake and around the tube to release from pan. Frost top and sides with frosting. Press coconut into sides.

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