The Coconut Chiffon Cake Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Coconut is the doyenne of Southern layer cakes, a masterpiece of home cookery that has crowned dining room sideboards for more than a hundred years. Purists sing the praises of simple but divine, opting for coconut water-doused cake layers and dreamy swir
Ingredients
2 1/2 cups sifted cake flour
1 1/3 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon table salt
1/2 cup canola oil
5 large eggs, separated, at room temperature
1 tablespoon vanilla extract
1/2 teaspoon cream of tartar
Shortening
Instructions
Prepare Cake Layers: Preheat oven to 350 °. Stir together sifted cake flour and next 3 ingredients in bowl of an electric stand mixer. Make a well in center of flour mixture; add oil, egg yolks, vanilla extract, and 3/4 cup water. Beat at medium speed 1 to 2 minutes or until smooth.
Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Fold one-third of egg whites into batter; fold remaining whites into batter. Spoon batter into 4 greased (with shortening) and floured 8-inch round shiny cake pans (about 2 cups batter in each pan).
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