King Arthur Flours Tropical Chiffon Cake Recipes

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

Ingredients

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

Ingredients

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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