For an extra layer of flavor, try toasting the flaked coconut before folding it into the batter. Ensure that your egg whites are at room temperature for optimal volume when whipping. Do not grease the tube pan! The cake needs to cling to the sides of the pan as it rises. Be patient and allow the cake to cool completely upside down. This step is crucial for maintaining the cake's airy texture.
Coconut Chiffon Cake
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PREP TIME20 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 25 mins
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SERVING14 People
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VIEWS63
Indulge in the ethereal delight of Coconut Chiffon Cake, a cloud-like confection infused with the tropical essence of coconut. Its delicate crumb and airy texture make it a truly unforgettable dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol102 mg
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Fiber1 g
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Protein5 g
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Saturated Fat3 g
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Sodium315 mg
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Sugar23 g
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Fat11 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 325°F (165°C). (5 minutes)
02 Step
Recipe View 2 mins In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Create a well in the center. (2 minutes)
03 Step
Recipe View 5 mins Add the egg yolks, water, vegetable oil, vanilla extract, and almond extract to the well. Using a whisk, gradually incorporate the dry ingredients until the batter is smooth and free of lumps. (5 minutes)
04 Step
Recipe View 7 mins In a separate, impeccably clean bowl, beat the egg whites with the cream of tartar using an electric mixer until stiff, glossy peaks form. Be careful not to overbeat. (7 minutes)
05 Step
Recipe View 5 mins Gently fold the egg yolk mixture into the beaten egg whites in three additions, being careful not to deflate the whites. Fold until just combined, being sure not to overmix. (5 minutes)
06 Step
Recipe View 3 mins Gently fold in the flaked coconut until evenly distributed throughout the batter. (3 minutes)
07 Step
Recipe View 2 mins Pour the batter into an ungreased 10-inch tube pan. (2 minutes)
08 Step
Recipe View 1 hrs 10 mins Bake in the preheated oven for 55 minutes. Then, increase the oven temperature to 350°F (175°C) and bake for an additional 10-15 minutes, or until a toothpick inserted into the center comes out clean. (65-70 minutes)
09 Step
Recipe View 1 hrs 30 mins Remove the cake from the oven and immediately invert the pan onto a wire rack. Allow the cake to cool completely upside down before removing it from the pan. This prevents the cake from collapsing. (60-90 minutes)
10 Step
Recipe View 5 mins Once completely cooled, carefully run a thin knife or spatula around the edges of the pan to loosen the cake. Invert the cake onto a serving plate. (5 minutes)
11 Step
Recipe View 5 mins Dust with powdered sugar or frost as desired. Serve and enjoy this heavenly Coconut Chiffon Cake! (5 minutes)
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RECIPE REVIEWS
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Please Rate
Sheldon Murazik
Jun 30, 2025This recipe is a game-changer! The cake was so light and fluffy, it practically melted in my mouth.
Isabella Flatley
Mar 31, 2025I was a bit intimidated by the number of steps, but it was totally worth it. My family devoured it!
Shanie Barton
Jan 27, 2025The coconut flavor is subtle but definitely present. It's not too sweet, which I appreciate.
Emile Frami
Dec 11, 2024The tip about toasting the coconut is brilliant! It adds so much depth of flavor.