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Recipe Detail Page
Coconut Chiffon Cake
Spring 2016
An airy chiffon cake with a hint of orange provides a perfect tea-time treat, or a light after-dinner dessert. Pair it with fresh tropical fruit and cream—or not; this cake can certainly stand on its own. Coconut oil, and in particular “virgin” coconut oil, enhances the flavour, though you could substitute regular vegetable oil. Coconut oil will be solid at room temperature, so melt it gently over low heat just before using. For the lightest texture, be sure to sift the flour before you measure it.
Serves 12
Cake
2 cups (500 mL) sifted cake flour
1⅓ cups (300 mL) sugar
2 tsp (10 mL) baking powder
¼ tsp (1 mL) kosher salt
¼ cup (60 mL) coconut oil
¼ cup (60 mL) lukewarm water
¼ cup (60 mL) coconut milk
6 eggs, separated
¼ tsp (1 mL) vanilla extract
Finely grated rind of 1 medium orange
¾ cup (175 mL) finely shredded, sweetened coconut
¼ tsp (1 mL) cream of tartar
Glaze
¾ cup (175 mL) icing sugar
1 tbsp (15 mL) fresh orange juice
1 tbsp (15 mL) coconut milk
½ cup (125 mL) flaked or shredded coconut for garnish
1 Preheat the oven to 350°F (180°C).
2 Sift the flour, ⅔ cup (150 mL) sugar, the baking powder and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed just to combine.
3 Place the coconut oil in a small saucepan and place over low heat just to liquefy. Combine the oil with the ¼ cup (60 mL) of lukewarm water.
4 Pour the coconut oil-water mixture, and the coconut milk, into the dry ingredients and mix on low speed to combine. Add the egg yolks, vanilla extract and orange rind; mix at low speed only until smooth, stopping once or twice to scrape the sides and bottom of the bowl. The mixture will be yellow and thick. Remove the bowl from the mixer and stir in the shredded coconut.
5 In another bowl, stir together the remaining ⅔ cup (150 mL) sugar and the cream of tartar. In a clean bowl, with the whisk attachment, whip the egg whites at high speed until frothy. With the mixer running, add the sugar and cream of tartar mixture in a slow stream and continue whipping to form soft peaks.
6 With a large rubber spatula, fold one‑quarter of the egg-white mixture into the yolk mixture, then fold in the remaining egg whites until completely combined. The batter should be smooth with no streaks. Pour into a 10 x 4-inch (25 x 10-cm) ungreased chiffon cake pan. Bake until the top is golden brown and springs back when touched lightly, about 45 minutes.
7 Remove cake from oven and turn pan upside down, allowing the cake to cool completely in the pan. To unmold, turn the pan upright. Run a thin knife around the edge of the pan, then use a skewer to loosen the cake from the centre tube. Turn the cake out onto a serving plate.
8 For the glaze, sift the icing sugar into a bowl. Add the orange juice and coconut milk and whisk to combine. Pour the glaze over the top of the cake and spread just to the edges. Top with flaked or shredded coconut. You can dust the sides of the cake with sifted icing sugar if you wish. The cake will keep for up to 2 days if wrapped well with plastic wrap, and stored at room temperature.
Serves 12
