Golden Chiffon Cake with Toasted Coconut and Seven-Minute Frosting
For the cake:
2 1/4 cups sifted cake flour1 1/2 cups sugar3 teaspoons baking powder1 teaspoon kosher salt1/2 cup canola oil5 egg yolks3/4 cup water1 teaspoon vanilla2 teaspoons grated lemon zest1/2 teaspoon cream of tartar1 cup (8) egg whites2 cups coconut flakes
Preheat oven to 325 degrees.
Place coconut flakes evenly over a baking sheet lined with parchment paper in the oven for approximately 15-20 minutes. Every 5-7 minutes, check on the coconut and toss. Careful not to burn the flakes. Once evenly golden, remove from oven and set aside to cool.
In a large bowl, sift together first 4 ingredients into bowl; make well in center. Add in order next 5 ingredients. Beat until satin smooth.
Add cream of tartar to egg whites; beat till very stiff peaks form. Pour batter in thin stream over entire surface of egg whites; fold in gently. Bake in 2 un-greased spring-form cake pans at 325 degrees until a knife inserted into the center of the cake comes out clean, approximately 40-55 minutes. Cool on rack. Frost with Seven-Minute Frosting (recipe follows). Sprinkle sides and top with toasted coconut flakes.
For the frosting:
2 unbeaten egg whites1 1/2 cups granulated sugar1/2 teaspoon cream of tartar1/3 cup cold waterdash of salt4-5 drops yellow food coloring1 teaspoon vanilla
Place all ingredients except vanilla in top of double boiler. Beat for 1/2 minute on low with electric mixer to blend. Place over, not touching, boiling water. Cook, beating constantly, until frosting forms soft peaks, (about 7 minutes, careful not to overcook). Remove from boiling water. If desired, pour into mixing bowl. Add vanilla and beat till of spreading consistency, about 2 minutes.
Frost sides, layer and top of cake. Sprinkle generously with toasted coconut flakes to completely cover cake.
Enjoy!

Golden Chiffon Cake with Toasted Coconut and Seven-Minute Frosting

For the cake:

2 1/4 cups sifted cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup canola oil
5 egg yolks
3/4 cup water
1 teaspoon vanilla
2 teaspoons grated lemon zest
1/2 teaspoon cream of tartar
1 cup (8) egg whites
2 cups coconut flakes

Preheat oven to 325 degrees.

Place coconut flakes evenly over a baking sheet lined with parchment paper in the oven for approximately 15-20 minutes. Every 5-7 minutes, check on the coconut and toss. Careful not to burn the flakes. Once evenly golden, remove from oven and set aside to cool.

In a large bowl, sift together first 4 ingredients into bowl; make well in center. Add in order next 5 ingredients. Beat until satin smooth.

Add cream of tartar to egg whites; beat till very stiff peaks form. Pour batter in thin stream over entire surface of egg whites; fold in gently. Bake in 2 un-greased spring-form cake pans at 325 degrees until a knife inserted into the center of the cake comes out clean, approximately 40-55 minutes. Cool on rack. Frost with Seven-Minute Frosting (recipe follows). Sprinkle sides and top with toasted coconut flakes.

For the frosting:

2 unbeaten egg whites
1 1/2 cups granulated sugar
1/2 teaspoon cream of tartar
1/3 cup cold water
dash of salt
4-5 drops yellow food coloring
1 teaspoon vanilla

Place all ingredients except vanilla in top of double boiler. Beat for 1/2 minute on low with electric mixer to blend. Place over, not touching, boiling water. Cook, beating constantly, until frosting forms soft peaks, (about 7 minutes, careful not to overcook). Remove from boiling water. If desired, pour into mixing bowl. Add vanilla and beat till of spreading consistency, about 2 minutes.

Frost sides, layer and top of cake. Sprinkle generously with toasted coconut flakes to completely cover cake.

Enjoy!


  1. xbarneystinsonx reblogged this from prettygirlfood
  2. izumi-curtises reblogged this from edenanarchy
  3. insomniaticxnightmares reblogged this from prettygirlfood
  4. soycreame reblogged this from kp-seoul
  5. velleitieverily reblogged this from prettygirlfood
  6. alltheomnoms reblogged this from prettygirlfoodrecipes
  7. thepsilon reblogged this from marinoswal
  8. marinoswal reblogged this from bandoras
  9. sircumforme reblogged this from prettygirlfood
  10. freshdandelion reblogged this from prettygirlfoodrecipes
  11. konflikshon reblogged this from prettygirlfoodrecipes
  12. hungrysleepyhappy reblogged this from prettygirlfoodrecipes
  13. linhnay reblogged this from prettygirlfoodrecipes
  14. graceofgardenia reblogged this from prettygirlfood
  15. ihumalot03 reblogged this from prettygirlfoodrecipes
  16. prettygirlfoodrecipes reblogged this from prettygirlfood and added:
    Golden Chiffon Cake with Toasted Coconut and Seven-Minute Frosting [[MORE]] For the cake: 2 1/4 cups sifted cake flour 1...
  17. 0verth1nk reblogged this from prettygirlfood
  18. rainbowstripperr reblogged this from psychonaut-astronaut321
  19. psychonaut-astronaut321 reblogged this from vegetasvajayjay
  20. vegetasvajayjay reblogged this from edenanarchy
  21. fraenergy reblogged this from agirlnamedfrangipane
  22. edenanarchy reblogged this from clouetvis
  23. clouetvis reblogged this from prettygirlfood
  24. agirlnamedfrangipane reblogged this from prettygirlfood
  25. girlseatout reblogged this from prettygirlfood
  26. itssonotcoolguys reblogged this from prettygirlfood