Coconut Cake Video


Sunday, August 10, 2008

Coconut Chiffon Cake

A delicate light-textured cake. Try this amazing coconut cake chiffon with cranberry....

  • 1 cup flaked sweetened coconut (about 3 ounces)
  • 2 cups sugar
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup unsweetened coconut milk
  • 1/2 cup vegetable oil
  • 1 tablespoon fresh lemon juice
  • 2 1/2 teaspoons vanilla extract
  • 7 large egg yolks
  • 7 large egg whites
  • 1/4 teaspoon cream of tartar
  • Fresh cranberries (optional)
  • Fresh mint (optional)
  • Other necessary recipes:
  • Coconut-Cranberry Sorbet

Position rack in bottom third of oven and preheat to 325 degrees F. Blend coconut and 1/4 cup sugar in processor until coconut is finely chopped.Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend. Make well in center of dry ingredients. Add coconut milk, oil, lemon juice and vanilla to well; then yolks. Whisk all ingredients until very smooth. Fold coconut mixture from processor into yolk mixture.Transfer batter to 10x4-inch angel food cake pan. Bake cake until golden on top and tester (slender wooden skewer) comes out clean, about 1 hour 5 minutes. Place narrow-neck bottle into center tube of cake pan. Stand bottle upright so cake
hangs upside down. Cool cake completely. Cut around cake pan and center tube to loosen cake. Remove cake from pan; place on platter. (Can be prepared 1 day ahead. Cover and store at room temperature.)

Cut cake into wedges; place on plates. Spoon sorbet alongside. Garnish with fresh cranberries and mint, if desired. This amazing coconut cake is ready to serve.....

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