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Coconut Chiffon


  • Author: Meagan

Description

We love chiffons for so many reasons, and a big plus is that they’re lactose-free.  Direct from Anna Olson, she takes hers to the next level with lemon curd and coconut cream frosting…but since we were working on a smashing summer lactose-free dessert, I served ours with Pineapple Whip and fresh berries!


Scale

Ingredients

2 1/4 c. pastry flour

1 1/2 c. sugar (2 T. will be removed from this measurement to beat into the egg whites)

1 c. toasted, unsweetened coconut

1 t. EACH baking powder AND salt

1/2 c. canola oil

7 eggs, separated PLUS 3 more egg whites

3/4 c. water

1 t. EACH vanilla AND coconut extract

1 T. cream of tartar


Instructions

Preheat the oven to 325 and do not grease your tube pan.  In a large bowl, whisk together the flour, all but 2 tablespoons of the sugar, the toasted coconut, baking powder and salt.  Make a well in the center and add, in order, the oil, 7 egg yolks, water, vanilla and coconut extract.  Beat using a hand mixer until the batter is smooth.

Using your electric mixer, beat the 10 egg whites until frothy, add in the cream of tartar, beat until soft peaks form, and then lastly add in the 2 remaining tablespoons of sugar and beat until stiff peaks form.

Using a sturdy spatula, gently fold one third of the egg whites into the batter, then fold in the remaining two thirds.  Scrape the batter into your tube pan, level off the top and bake for 60 to 65 minutes until the cake springs back to a light touch and the top has started to show cracks.

Invert the pan and leave to cool completely.  Using a bread knife, carefully trim the puffed out cake bits (if necessary), then carefully loosen any visible bit of cake from any visible bit of pan that it’s touching.  Using your thinnest spatula, the cake should then basically fall out of the pan with the bottom tray still attached. Use the same method to loosen it from the bottom tray and you should have a pretty good-looking cake.

I love to freeze chiffons – not only can you then have dessert all ready to go, but I’m convinced they come out of the freezer more moist than they went in!  Serve as you wish with frosting, ice cream or any garnish that you wish – enjoy!


Meagan

Meagan

From Meagan's Kitchen

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