King Arthur Flours Tropical Chiffon Cake Recipes

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CHOCOLATE COCONUT CAKE FROM KING ARTHUR FLOUR®



Chocolate Coconut Cake from King Arthur Flour® image

Without embellishment, this dense, moist, gluten-free cake is a perfect snack to serve with coffee. With the addition of whipped cream, chocolate sauce, and/or raspberry jam, it becomes a decadent dessert for any occasion.

Provided by King Arthur Flour

Categories     Trusted Brands: Recipes and Tips     King Arthur Flour

Time 1h34m

Yield 16

Number Of Ingredients 8

½ cup King Arthur Coconut Flour
1 teaspoon baking powder
6 tablespoons butter
½ cup Dutch-process cocoa powder
¾ cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
6 large eggs

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan or an 8-inch square cake pan.
  • Sift together the coconut flour and baking powder, mixing to combine; set aside.
  • In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
  • Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
  • Pour the batter into the prepared pan. Let it rest for 10 minutes.
  • Bake the loaf or cake until set, and a cake tester inserted into the middle comes out clean. This will take 35 to 45 minutes for the loaf pan, or 30 to 35 minutes for the square pan.
  • Cool the cake in the pan for 30 minutes before turning it out onto a rack to cool completely. The cake is easiest to slice when it's completely cool.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 13.1 g, Cholesterol 81.2 mg, Fat 7.3 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 4.3 g, Sodium 164.4 mg, Sugar 9.6 g

KING ARTHUR FLOUR'S TROPICAL CHIFFON CAKE



King Arthur Flour's Tropical Chiffon Cake image

Provided by Andrea Zimmermann

Categories     dessert

Time 1h10m

Number Of Ingredients 12

2 cups King Arthur unbleached all-purpose flour
1/4 cup cornstarch
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
3/4 cup (8) egg yolks
1 cup (8) egg whites
3/4 cup orange juice
Rind of one orange, grated
1/2 teaspoon cream of tartar
1 1/2 cups sweetened flaked coconut

Steps:

  • Sift together flour, cornstarch, sugar, baking powder and salt. Make a well and add oil, egg yolks, orange rind and orange juice. Beat until satiny smooth.
  • Beat egg whites and cream of tartar until very stiff peaks form.
  • Pour batter over egg whites and fold in gently. Add coconut and fold in.
  • Bake at 325 degrees for 55 to 60 minutes in a 10-inch ungreased tube pan. When baked, cool completely, with pan upside-down over a large soda bottle.
  • Gently loosen cake from tube and sides of pan with a spatula or knife. Sift confectioner's sugar over cake.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 12 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 210 milligrams, Sugar 23 grams, TransFat 0 grams

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