Coconut Chiffon Cake Recipes

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COCONUT CHIFFON CAKE



Coconut Chiffon Cake image

Toasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

5 large eggs, separated
3 tablespoons crystallized ginger
1-1/2 cups sugar, divided
2-1/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup canola oil
1/4 cup water
2 teaspoons coconut extract
1 teaspoon cream of tartar
FROSTING:
1 cup butter, softened
8 cups confectioners' sugar
1/2 cup evaporated milk
2 teaspoons coconut extract
1/2 teaspoon salt
2-1/2 cups sweetened shredded coconut, toasted
Optional: Candied orange and lime peel

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes., Meanwhile, place ginger and 2 tablespoons sugar in a small food processor; cover and process until finely chopped., In a large bowl, combine the flour, 1-1/4 cups sugar, baking powder, salt and ginger mixture. In another bowl, whisk the egg yolks, eggs, oil, water and extract. Add to dry ingredients; beat until well blended., Add cream of tartar and remaining sugar to egg whites; beat with clean beaters until stiff peaks form. Fold into batter., Gently spoon into 3 ungreased 9-in. round baking pans. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 22-26 minutes or until cake springs back when lightly touched., Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy. Add the confectioners' sugar, milk, extract and salt; beat until smooth. , Place bottom cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Frost sides of cake with remaining frosting. Press coconut over top and sides of cake. Garnish with orange and lime peel if desired. Refrigerate until serving.

Nutrition Facts : Calories 667 calories, Fat 26g fat (13g saturated fat), Cholesterol 125mg cholesterol, Sodium 357mg sodium, Carbohydrate 104g carbohydrate (82g sugars, Fiber 1g fiber), Protein 5g protein.

COCONUT CHIFFON CAKE WITH DOUBLE-BERRY FILLING AND VANILLA BUTTERCREAM



Coconut Chiffon Cake with Double-Berry Filling and Vanilla Buttercream image

Provided by Food Network

Categories     dessert

Time 3h25m

Yield 10 servings

Number Of Ingredients 19

2 1/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 1/2 cups granulated sugar
3/4 cup milk
1/3 cup vegetable oil
1 tablespoon vanilla extract
1/2 teaspoon coconut extract
7 large eggs, separated, plus 2 large egg whites, at room temperature
16 ounces strawberries
6 ounces raspberries
1/2 cup granulated sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
4 sticks (2 cups) unsalted butter
8 ounces vegetable shortening
2 1/2 pounds confectioners' sugar
1 1/2 teaspoons vanilla extract
1 to 2 tablespoons heavy cream

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Sift together the cake flour, baking powder, salt and 3/4 cup of the granulated sugar in a medium bowl. Whisk together the milk, vegetable oil, vanilla extract, coconut extract and 7 egg yolks in a large bowl until well combined. Add the dry ingredients to the wet ingredients and whisk until well combined and smooth. With an electric mixer, beat the 9 egg whites and the remaining 3/4 cup granulated sugar in another medium bowl until they reach stiff peaks. Fold the egg whites into the batter until combined and the batter is a uniform color.
  • Pour the batter into two ungreased 8-inch round pans. Bake until the top springs back when lightly pressed, 25 to 40 minutes. Remove the cakes from the pan and cool on a cooling rack for 1 to 2 hours.
  • For the filling: Combine the strawberries, raspberries, granulated sugar and lemon juice in a large saucepan over medium heat and bring to a simmer. Cook about 10 minutes. Add the cornstarch, whisking constantly to avoid lumps; cook, stirring, until thickened, 3 to 5 minutes. Cool completely. Transfer to a blender and puree.
  • For the buttercream: Cream the butter and shortening with an electric mixer until smooth. Beat in the confectioners' sugar until completely incorporated. Stir in the vanilla and 1 tablespoon heavy cream and beat until smooth. Add the remaining tablespoon heavy cream if needed to reach a spreadable consistency.
  • To assemble the cake: Once the cakes are cooled, level each with a bread knife or cake leveler. Using a pastry brush, generously apply double-berry filling to the top of one cake. Then combine 1/4 cup filling with 1 1/2 cups buttercream; mix thoroughly and spread this over the first filling layer. Place the second cake, leveled-side down, on top. Frost as desired with the remaining buttercream.

COCONUT CHIFFON CAKE



Coconut Chiffon Cake image

A light spongy cake with the taste and aroma of coconut.

Provided by Carolyn Williams

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 14

Number Of Ingredients 12

2 cups all-purpose flour
1 ½ cups white sugar
3 teaspoons baking powder
1 teaspoon salt
½ cup vegetable oil
7 egg yolks
¾ cup water
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup egg whites
½ teaspoon cream of tartar
¾ cup flaked coconut

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine the flour, sugar, baking powder, and salt mixing well. Make a well in the center of the flour mixture and add the vegetable oil, egg yolks, water, vanilla extract, and almond extract. Beat until smooth.
  • In a large bowl beat the egg whites and the cream of tartar until stiff peaks form. Pour the egg yolk mixture gradually over the beaten egg whites and fold until just blended. Fold in the flaked coconut. Pour batter into an ungreased 10 inch tube pan.
  • Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and bake for 10 to 15 minutes longer. Top will spring back when touched lightly. Turn pan upside down until cake is cool before removing from pan. Remove cooled cake from pan and frost if desired.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 37.9 g, Cholesterol 102.4 mg, Fat 11.4 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 2.9 g, Sodium 315.1 mg, Sugar 23.1 g

COCONUT CHIFFON CAKE



Coconut Chiffon Cake image

This is an old recipe from my mother's collection. If you love coconut, you'll love this cake! It's delicious! I just entered it (Aug. '07) in our county fair, and I got a 2nd place ribbon!

Provided by MustangMom

Categories     Dessert

Time 1h20m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 12

1 cup egg white (6 - 7 large)
2 cups sifted cake flour (sift before measuring)
1 1/3 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
6 egg yolks
2/3 cup water
2 tablespoons coconut extract
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1 1/3 cups flaked coconut

Steps:

  • Preheat oven to 325.
  • Let egg whites warm to room temperature in large mixing bowl.
  • Sift and measure flour; mix with sugar, baking powder and salt into another large bowl. Make well in center.
  • Add, in order, oil, egg yolks, water, and the coconut and vanilla extracts; beat with a spoon or on low speed of mixer until smooth.
  • Stir in coconut.
  • Beat egg whites at high speed with cream of tartar until stiff high peaks form when beater is slowly raised.
  • With whisk or rubber spatula, using an under-and-over motion, gently fold egg yolk mixture and flaked coconut into egg whites just to blend.
  • Pour into an ungreased 10-inch tube pan.
  • Bake 50 - 60 minutes, or until cake springs back when gently pressed with fingertip.
  • Invert cake (over long neck bottle); let cool completely-about 1-1/2 hours.
  • Carefully loosen cake from pan and remove.
  • Serve plain or sprinkle lightly with confectioner's sugar.
  • Enjoy!

Nutrition Facts : Calories 495, Fat 21, SaturatedFat 6.4, Cholesterol 141.6, Sodium 493, Carbohydrate 67.2, Fiber 1.1, Sugar 39.1, Protein 8.3

COCONUT CHIFFON CAKE



Coconut Chiffon Cake image

A wonderful cake to impress any dinner guests. Plan ahead: You can bake and frost cake up to 2 days before serving. Store, covered, at room temperature. Recipe is from Woman's Day.

Provided by CookingONTheSide

Categories     Dessert

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 11

6 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/4 cup sugar
1 (18 1/4 ounce) box white cake mix
1 (14 ounce) can light coconut milk
1 tablespoon oil
2 teaspoons coconut extract
18 drops liquid yellow food coloring
3/4 cup cream cheese frosting (from a 12 ounce tub)
3/4 cup marshmallow creme (Fluff)
1 1/2 cups sweetened flaked coconut

Steps:

  • Heat oven to 350 degrees; you'll need a 10-inch tube pan with removable core and bottom (not nonstick).
  • For cake, beat egg whites and cream of tartar in large bowl with mixer on medium until soft peaks form when beaters are lifted.
  • Gradually beat in sugar until incorporated.
  • Continue to beat on high until stiff, shiny peaks form.
  • In second large bowl (no need to wash beaters), beat remaining cake ingredients on medium speed until blended.
  • Continue to beat on high until smooth, about 3 minutes.
  • Add egg whites to top of batter and fold in with rubber spatula until combined.
  • Scrape batter into ungreased pan; smooth top and tap pan on counter a few times to settle batter.
  • Bake 1 hour or until pick inserted in center comes out clean.
  • Invert pan onto its core on countertop and cook cake completely.
  • Loosen cake around sides of pan and core with long thin-bladed knife; lift cake from pan sides by the tube.
  • Cut away cake from pan bottom and invert onto rack, then immediately reinvert cake right side up on a serving plate.
  • Frosting: Fold cream cheese and marshmallow creme together in a medium bowl until blended.
  • Spread evenly over cake.
  • Cover frosting with coconut, gently pressing to adhere.

COCONUT CHIFFON CAKE WITH CHOCOLATE FROSTING



Coconut Chiffon Cake with Chocolate Frosting image

Celebrate Passover with a chiffon cake so tender and airy, you'll be tempted to make it year-round (even if you don't observe the Jewish holiday). To keep it kosher, whipped egg whites act as the only leavener, and coconut oil replaces butter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h25m

Yield Makes one 10-inch cake

Number Of Ingredients 10

2/3 cup matzo cake meal
2/3 cup potato starch
1/2 teaspoon kosher salt
8 large eggs, separated, room temperature
1 1/2 cups superfine sugar
1 vanilla bean, split and seeds scraped
6 tablespoons unrefined virgin coconut oil, melted
1/2 cup coconut milk
4 ounces bittersweet chocolate, chopped (3/4 cup)
3/4 cup unsweetened coconut flakes, toasted

Steps:

  • Preheat oven to 350 degrees. In a small bowl, whisk together matzo meal, potato starch, and salt. In a large bowl, beat egg whites on medium-high to soft peaks. Gradually add 3/4 cup sugar and beat until stiff (but not dry) peaks form. In another large bowl, beat egg yolks with remaining 3/4 cup sugar and vanilla seeds until pale and doubled in volume, about 5 minutes. Gradually beat in 3 tablespoons oil, then coconut milk, just until combined. Add matzo mixture; beat just until combined. Stir in one-third of egg whites, then gently fold in remaining whites in two additions, just until combined and no streaks remain (do not overmix). Transfer to an ungreased 10-inch tube pan (preferably footed) with a removable bottom; smooth top with an offset spatula.
  • Bake cake until golden on top and a tester inserted in center comes out clean, 40 to 45 minutes. Invert pan and let cool completely. If pan is not footed, invert center of tube onto the neck of a bottle to allow air circulation.
  • Turn cake right-side up. Run a thin, sharp knife around sides of pan and center tube. Lift cake by center tube; remove ring. Run knife around bottom of pan to loosen; invert cake to remove. Place on a plate or stand. Combine remaining oil and chocolate in a bowl. Place over (but not in) a pot of simmering water; stir until melted. Remove from heat and place over an ice-water bath, stirring constantly, until thickened slightly but still pourable, 1 to 2 minutes. Pour frosting evenly over top and sprinkle with coconut. Cut into wedges; serve.

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