COCONUT CHIFFON CAKE
This is an old recipe from my mother's collection. If you love coconut, you'll love this cake! It's delicious! I just entered it (Aug. '07) in our county fair, and I got a 2nd place ribbon!
Provided by MustangMom
Categories Dessert
Time 1h20m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325.
- Let egg whites warm to room temperature in large mixing bowl.
- Sift and measure flour; mix with sugar, baking powder and salt into another large bowl. Make well in center.
- 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.
- Stir in coconut.
- Beat egg whites at high speed with cream of tartar until stiff high peaks form when beater is slowly raised.
- 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.
- Pour into an ungreased 10-inch tube pan.
- Bake 50 - 60 minutes, or until cake springs back when gently pressed with fingertip.
- Invert cake (over long neck bottle); let cool completely-about 1-1/2 hours.
- Carefully loosen cake from pan and remove.
- Serve plain or sprinkle lightly with confectioner's sugar.
- Enjoy!
Nutrition Facts : Calories 495, Fat 21, SaturatedFat 6.4, Cholesterol 141.6, Sodium 493, Carbohydrate 67.2, Fiber 1.1, Sugar 39.1, Protein 8.3
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