Coconut Chiffon Cake

• portioner: One cake to serve 8-10

Ingredienser

Cake

2 cups/200 g sifted cake flour (if measuring by volume, sift flour first and then measure)

2/3 cup/135 g sugar, divided

1 tbsp baking powder

1 tsp kosher salt

1 cup/80 g shredded unsweetened coconut

1/2 cup/100 g vegetable oil, such as canola

7 large eggs, separated

1 cup/240 g coconut milk (stir before using to combine coconut cream into coconut water)

1 tbsp vanilla extract

Coconut Glaze

1/2 cup/70 g confectioners sugar

2 tbsp coconut milk

2 tbsp shredded unsweetened coconut

Vejledning

Preheat oven to 350 degrees, and place rack in center of oven.

In a large bowl, stir together cake flour, 1/3 cup/70 g sugar, baking powder, salt, and one cup coconut. Mix until combined and set aside dry ingredients. In a small bowl, whisk together vegetable oil, seven egg yolks, coconut milk, and vanilla extract. Set aside wet ingredients.

Using a stand mixer or hand mixer, whip the egg whites on medium speed until they are frothy and the tines of the whisk leave a trail in the whites, about one to two minutes. Slowly add the remaining 1/3 cup/70 g sugar and continue to whip until the whites get a bit glossy and they hold a soft peak when you raise the whisk from the whites, about two to three more minutes.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a rubber spatula to stir the two together. When well mixed, take a few large spoonfuls of the beaten egg whites and fold into the batter. Add the rest of the whites and fold gently until well combined.

Scrape batter into an ungreased tube pan with a removable bottom, and bake for about 35 to 45 minutes, or until the cake is pale golden brown and springs back when you poke it in the middle. Remove from oven and let cool upside down. When cake is cool, run a knife around the sides and bottom of the pan to depan the cake.

Whisk together the confectioners sugar, coconut milk, and remaining coconut until well mixed and somewhat thick but still easy to pour, and glaze the top and sides of the cake, allowing extra glaze to drip off the cake. Serve immediately. Chiffon cake may be stored in an airtight container at room temperature for up to two days.