Coconut Chiffon Cake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 cup egg (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

Recipe

• 1 preheat oven to 325.
• 2 let egg whites warm to room temperature in large mixing bowl.
• 3 sift and measure flour; mix with sugar, baking powder and salt into another large bowl. make well in center.
• 4 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.
• 5 stir in coconut.
• 6 beat egg whites at high speed with cream of tartar until stiff high peaks form when beater is slowly raised.
• 7 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.
• 8 pour into an ungreased 10-inch tube pan.
• 9 bake 50 – 60 minutes, or until cake springs back when gently pressed with fingertip.
• 10 invert cake (over long neck bottle); let cool completely—about 1-1/2 hours.
• 11 carefully loosen cake from pan and remove.
• 12 serve plain or sprinkle lightly with confectioner’s sugar.
• 13 enjoy!