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Coconut chiffon cake


- Egg Yolk Batter
- 3 Egg yolks
- 30 g Cooking oil
- 75 g Coconut milk
- 25 g Toasted desiccated coconut
- 10 g Caster Sugar
- 75 g Self-raising flour
- Egg White Batter
- 3 Egg whites
- 1/4 teaspoon Cream of tartar
- 40 g Caster Sugar


Step 1: To make egg yolk batter, combine egg yolks, cooking oil, coconut milk, desiccated coconut and sugar in a mixing bowl. Fold in the flour.

Step 2: To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks.

Step 3: Gradually add in sugar, beating at high speed until frothy and stiff peaks form.

Step 4: Gently fold beaten egg white foam into egg yolk batter until blended.

Step 5: Pour batter into a 7" tube pan. Bake in preheat oven at 170C for 35 minutes or until cooked.

Step 6: Remove from oven and invert the whole cake until completed cooled.

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