Coconut Chiffon Cake

SUBMITTED BY: Carolyn Williams

"A light spongy cake with the taste and aroma of coconut."

RECIPE RATING:

Read Reviews (2)

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Original recipe yield 1 -10 inch tube cake

SERVINGS

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Servings
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INGREDIENTS (Nutrition)

2 cups all-purpose flour
1 1/2 cups white sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
3/4 cup water
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup egg whites
1/2 teaspoon cream of tartar
3/4 cup flaked coconut

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C).
Combine the flour, sugar, baking powder, and salt mixing well. Make a well in the center of the flour mixture and add the vegetable oil, egg yolks, water, vanilla extract, and almond extract. Beat until smooth.
In a large bowl beat the egg whites and the cream of tartar until stiff peaks form. Pour the egg yolk mixture gradually over the beaten egg whites and fold until just blended. Fold in the flaked coconut. Pour batter into an ungreased 10 inch tube pan.
Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and bake for 10 to 15 minutes longer. Top will spring back when touched lightly. Turn pan upside down until cake is cool before removing from pan. Remove cooled cake from pan and frost if desired.

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REVIEWS

Reviewed on Jul. 23, 2003 by GINAH1

This cake was very good-I frosted it with white frosting and sprinkled flaked coconut over it.... MORE

Reviewed on Apr. 1, 2008 by Doris E.

I made this cake for my husband's birthday yesterday. His birthday is today, April Fool's Day.... MORE

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Nutritional Information

Coconut Chiffon Cake

Servings Per Recipe: 14

Amount Per Serving

Calories: 278