Coconut Chiffon Cake

Since my previous successful attempt with Pandan Chiffon Cake, I was tempted to bake another chiffon cake. I also wanted to use up my coconut milk from that bake too! So I decided on an easier recipe.

That will be Coconut Chiffon Cake, from Kevin Chai's "Chiffon is Done" again! As it turned out, the chiffon was light, and has a crunchy bite because of the desiccated coconut. Hope you like this as much as I did!


Recipe for Coconut Chiffon Cake, modified from "Chiffon is Done".

Ingredients:
Egg Yolk Batter
3 Egg yolks
30g Cooking oil
75g Coconut milk
25g Toasted desiccated coconut
10g Caster Sugar
75g Self-raising flour

Egg White Batter
3 Egg whites
1/4 tsp Cream of tartar
40g Caster Sugar

Method:
1. To make egg yolk batter, combine egg yolks, cooking oil, coconut milk, desiccated coconut and sugar in a mixing bowl. Fold in the flour.
2. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks.
3. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
4. Gently fold beaten egg white foam into egg yolk batter until blended.
5. Pour batter into a 7" tube pan. Bake in preheat oven at 170C for 35mins or until cooked.
6. Remove from oven and invert the whole cake until completed cooled.

19 comments:

ReeseKitchen said...
May 24, 2010 at 11:28 PM

yum yum! I'll try yours very soon, heehee..;) I've actually crazy with chiffon lately, like what you said, after my sucessful attempt I just feel like baking it again & again with other flavours..;p And I actually just baked a pandan one..haha! (already hald gone!)

thecoffeesnob said...
May 25, 2010 at 1:32 AM

Hi Jane. It always amazes me how you manage to get all the crust off the pan so beautifully. Mine always sticks to the pan as I unmould it!

MaryMoh said...
May 25, 2010 at 5:05 AM

Mmmm....my favourite. Looks perfect! Chiffon cakes always amaze me for its beautiful light texture. I never seem to get full eating this cake. I wish there's no calories to it :D

Passionate About Baking said...
May 25, 2010 at 8:08 AM

Hi Reese,
Ah yes, I noticed you're into chiffons now! Haha...I used too also. Lately, also have been trying to practice my chiffons too! And this will be your nixt flavour? :p

Passionate About Baking said...
May 25, 2010 at 8:10 AM

Hi Laureen,
I was just lucky with this recipe that I can get the "browns" out too! Otherwise, usually I got quite a bald chiffon too! :p

Passionate About Baking said...
May 25, 2010 at 8:11 AM

Hi MaryMoh,
I share the same sentiments too! I'll never get sick of chiffons! It's so light you just eat a few slices without noticing it, isn't it?

Jess @ Bakericious said...
May 25, 2010 at 9:58 AM

I still have bake pandan chiffon yet, hope I can squeeze out my time to do the baking. your coconut chiffon looks so yummy, I bet I will like this as well!

Beachlover's Kitchen said...
May 25, 2010 at 11:19 AM

great idea using coconut !! I must try this recipe soon!! thanks for sharing!

Passionate About Baking said...
May 25, 2010 at 1:11 PM

Hi Jess,
Thanks! Do try the pandan chiffon, it's really good. This texture is quite different from Pandan chiffon. I still like the Pandan chiffon.

Passionate About Baking said...
May 25, 2010 at 1:12 PM

Hi Beachlover's Kitchen,
Yes, this is one way to use up whatever coconut you have! Do let me know if you like it!

Kitchen Corner said...
May 25, 2010 at 1:39 PM

Nicely baked chiffon cake, Jane! It looks very soft and I'm sure the coconut had given the chiffon some extra texture. Nice one!

Passionate About Baking said...
May 25, 2010 at 3:41 PM

Hi Grace,
Thanks. Ya, you can literally chew the desiccated coconuts! Do try it!

Malathi said...
May 6, 2011 at 9:49 AM

Hi dear.

Yesterday after reading this blog, I was determined to try it out when I reached home. Last night I did bake it. It was sooo nice. The last time I baked a chiffon cake was during my home econs class about 30 yrs ago and it was a disaster. Since then I was wary about baking it. But the cake I baked turned out soo well that once it cooled down me and hubby finished almost 3/4 of it. Thanks for sharing the simple and fuss free recipe. Now I'm inspired to bake more often.

Passionate About Baking said...
May 6, 2011 at 9:57 AM

Hi Malathi,
I'm so glad you started to pick up baking again! However, I'm quite surprised that you would start with a chiffon cake as I thought this is one of the more difficult cake to start with! I'm truly happy that it turns out well for you! The sense of satisfaction is there right? Hope you will continue to produce wonderful bakes! :)

Malathi said...
May 9, 2011 at 11:11 AM

Yes its so nice to have the sense of satisfaction of a self baked caked that the family members enjoy. I did 2 more of the same cake for mothers' day for my mum and mum-in-law. This time round I mixed half the coconut with pink and the other half in green. It looked so nice when it was cut. Next I'm gonna try your yummy orange cake.

Malathi said...
May 19, 2011 at 5:51 PM

Yes its so nice to have the sense of satisfaction of a self baked caked that the family members enjoy. I did 2 more of the same cake for mothers' day for my mum and mum-in-law. This time round I mixed half the coconut with pink and the other half in green. It looked so nice when it was cut. Next I'm gonna try your yummy orange cake.

thecoffeesnob said...
May 19, 2011 at 5:51 PM

Hi Jane. It always amazes me how you manage to get all the crust off the pan so beautifully. Mine always sticks to the pan as I unmould it!

Anonymous said...
September 12, 2014 at 10:02 AM

May I know if I can use fresh coconut milk and fresh grated coconut?

Passionate About Baking said...
September 13, 2014 at 9:57 AM

Hi,
Yes, you can replace them equally. Shouldn't be a problem.

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