coconut fragrant Qifeng cake

Coconut Chiffon Cake: A Step-by-Step Guide

Creating a light, airy coconut chiffon cake is simpler than you think! This tropical delight combines the richness of coconut with the delicate texture of chiffon. Here’s how to make it:

Ingredients:

- 6 eggs (separated)

- 80g cake flour

- 60g cornstarch

- 100g granulated sugar (divided)

- 100g vegetable oil

- 120g coconut milk (fresh or canned)

- 1 tsp vanilla extract

- ½ tsp cream of tartar

- Pinch of salt

Steps:

1. Prep: Preheat oven to 160°C (320°F). Grease and line a 20cm round cake pan. Sift flour and cornstarch together; set aside.

2. Yolks: In a bowl, whisk egg yolks, 30g sugar, oil, coconut milk, and vanilla until smooth. Gradually fold in the flour mixture until just combined.

3. Whites: In a clean bowl, beat egg whites with cream of tartar and salt until foamy. Add remaining sugar in 3 parts, beating until stiff peaks form.

4. Combine: Gently fold 1/3 of the egg whites into the yolk mixture to lighten it. Then fold in the remaining whites in two batches, using a spatula to maintain airiness.

5. Bake: Pour the batter into the pan, smoothing the top. Bake for 45-50 minutes until golden and a toothpick comes out clean.

6. Cool: Invert the cake immediately and let cool completely in the pan. Once cooled, release and serve dusted with powdered coconut or fresh coconut flakes.

Enjoy your homemade coconut chiffon cake—perfect with tea or as a dessert!