Recipe of Ultimate coconut chiffon cake
coconut chiffon cake Recipe
Hello, I'm Caroline. Today, I'm gonna show you how to prepare coconut chiffon cake recipe. Never miss today's recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it's super satisfying.
coconut chiffon cake Recipe
coconut chiffon cake is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It's enjoyed by millions daily. coconut chiffon cake is something that I've loved my whole life. They are fine and they look wonderful.
coconut chiffon cake is one of the most popular of recent trending foods in the world. It's easy, it is quick, it tastes yummy. It's enjoyed by millions daily. coconut chiffon cake is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook coconut chiffon cake using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make coconut chiffon cake:
- Take 3/4 cup of sugar.
- Prepare 3 tsp of baking powder.
- Make ready 2 1/2 cup of cake flour.
- Make ready 1 tsp of salt.
- Prepare 1/2 cup of oil(any oil will do).
- Prepare 7 of eggs( separate the yolk and the whites).
- Make ready 3/4 cup of cold water.
- Prepare 1 tsp of vanilla extract.
- Make ready 1/2 tsp of cream of tar tar.
- Take 3/4 cup of sugar.
- Make ready 1 cup of dessicated coconut.
Instructions to make coconut chiffon cake:
- preheat the oven to 350°F(180°C). prepare an ungreased tube pan..
- sift together the flour, baking powder, sugar, and the salt in a bowl for at least 3 times..
- make a well in the center and add the oil, egg yolk, dessicated coconut, water and vanilla extract. beat until smooth and no lumps. set aside..
- using a stand or hand mixer, beat the egg whites together with the cream of tar tar and sugar together until stiff..
- gently fold the egg yolk mixture to the meringue until well blended, ensuring that you scrape the bottom as you fold..
- pour into the prepared ungreased tube pan, and give it a little tap on the bottom the get those bubbles off..
- bake until golden brown and the middle springs back when touched for about 45 min..
- invert onto the neck of the bottle..
- cool completely upside down..
So that is going to wrap it up for this special dish coconut chiffon cake recipe. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let's cook!
