- Coconut chiffon cake
Coconut chiffon cake
OtherNumber of serving:
7 servingsPreparation time:
10 minutesCook time:
35 minutesReady in:
- 3 Egg yolks
- 30 g Cooking oil
- 75 g Coconut
- 25 g Toasted desiccated coconut
- 10 g Caster Sugar
- 75 g Self-raising flour
- Egg White Batter
- 3 Egg whites
- 1/4 teaspoon Cream
- 40 g Caster Sugar
To make egg yolk batter, combine egg yolks, cooking oil, coconut milk, desiccated coconut and sugar in a mixing bowl. Fold in the flour.
To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks.
Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
Gently fold beaten egg white foam into egg yolk batter until blended.
Pour batter into a 7" tube pan. Bake in preheat oven at 170C for 35 minutes or until cooked.
Remove from oven and invert the whole cake until completed cooled.
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