Recipe by Carolyn Williams
"A light spongy cake with the taste and aroma of coconut."
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1 1/2 cups
cream of tartar
This cake was very good-I frosted it with white frosting and sprinkled flaked coconut over it. However, next time I will lightly grease the pan and remove the cake after cooling for 10 minutes.
Since the recipe looks like a chiffon-like type of cake, suggest that you use cake flour instead of all purpose flour. The coconut can also be mixed into the egg yolk batter.
I made this cake for my husband's birthday yesterday. His birthday is today, April Fool's Day. The cake is sensational and looks just beautiful. I e-mailed pictures of it to my kids in Texas and they thought it looked great. Thanks for such a wonderful recipe. It deserves six stars!! Doris
This cake came out not only beautiful but great tasting and moist. I only added more coconut flavor changed nothing esle. Well worth the time.
Its only time conconsuming beating the egg whites the rest is easy, will certainly make it again.
AMAZING!! I didn't change a thing. Thank you for a great recipe.
I made this for Easter and it was a big hit. I added some coconut extract to the batter, baked it and froze the cake. After defrosting, I added a vanilla buttercream and sprinkled it all with coconut.
Came out really good, but could have used more of a coconut flavor. I felt like the shredded coconut was not enough. Maybe adding a dash of coconut extract would suffice. The texture was really nice. I will make it again!
We are making this now as cupcakes. I will update once they come out of the oven.
we baked them at 325* for 45mins. I also subbed coconut extract instead of almond. Looks and smells good!
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Chiffon Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
** Calories: 273
** Calories from Fat: 102
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