Coconut Chiffon Cake
Serves 10 • Prep 15 mins • Cooking 30 mins
This showstopping Coconut Chiffon Cake is pretty much heaven on a plate. A light, fluffy sponge with a delightful coconut flavour, you’ll be left wanting more!
What you’ll need
5 eggs
3.3g cream of tartar
243g caster sugar
80g vegetable oil
6g vanilla essence
8.4g coconut extract
120g cream
230g The Healthy Baker Plain Flour
13g baking powder
pinch salt
60g water
For the icing
75g butter, softened
163g icing sugar
60g cream
½ cup toasted coconut flakes
Preheat the oven to 170C, then grease and line 2 x 6-inch round cake tins. You may also use larger round tins but will need to adjust cooking time.
Separate the eggs, placing the whites and yolks in separate mixing bowls.
Using a handheld electric whisk, beat the eggs whites until foamy and forming soft peaks.
Add the cream of tartar and 1/3 cup caster sugar and beat again until stiff, glossy peaks form. Set aside.
Add the oil, cream, vanilla essence, and coconut extract to the egg yolks and whisk until smooth.
Stir in the flour, baking powder and salt to the egg yolk mixture until smooth and well combined.
Fold the egg white mixture into the egg yolk mixture until the batter is just combined.
Divide the batter evenly between the two cake tins and bake for 35min, or until golden brown and an inserted skewer comes out clean.
Allow to cool in the tins for 5 minutes before turning the cakes out onto a rack to cool completely.
When cakes are cool, make the icing by whipping the butter, icing sugar and cream until smooth.
Layer the cakes, adding icing between each cake layer. Use remaining icing to cover the outside and top of the cake. Press coconut flakes into the icing to decorate.
