Coconut Chiffon Cake Recipe - Allrecipes.com
Coconut Chiffon Cake Recipe

Coconut Chiffon Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 -10 inch tube cake Change Servings

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. 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 More Reviews

Most Helpful Positive Review
Jul 23, 2003

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.

 
Most Helpful Critical Review
Apr 06, 2009

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.

 

12 Ratings

Apr 01, 2008

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

 
Jul 01, 2011

AMAZING!! I didn't change a thing. Thank you for a great recipe.

 
Apr 25, 2011

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.

 
Jul 16, 2013

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.

 
Apr 19, 2012

A pretty good cake overall, although mine initially came out a little dry- disappointing, after all the fussing and labor this cake takes. I iced my cake, covered it, and left it in the fridge overnight, and the texture was greatly improved. Also, I added a splash of coconut-flavored syrup to the batter before baking to kick up the flavor.

 
Mar 07, 2011

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!

 

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Nutrition

  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 37.9 g
  • 12%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 11.4 g
  • 17%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 315 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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