Coconut Chiffon Cake Good Recipes

Wednesday, October 16, 2024

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Coconut Chiffon Cake

"A mild spongy cake with the taste and aroma of coconut."

Ingredients :

2 cups all-motive flour
1 half of cups white sugar
three teaspoons baking powder
1 teaspoon salt
half of cup vegetable oil
7 egg yolks
three/4 cup water
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup egg whites
half teaspoon cream of tartar
3/4 cup flaked coconut

Instructions :

Prep :	Cook : 14M	Ready in :

Preheat oven to 325 stages F (165 ranges C).
Combine the flour, sugar, baking powder, and salt mixing properly. Make a nicely within the center of the flour combination and add the vegetable oil, egg yolks, water, vanilla extract, and almond extract. Beat until easy.
In a huge bowl beat the egg whites and the cream of tartar till stiff peaks form. Pour the egg yolk combination progressively over the beaten egg whites and fold until simply blended. Fold within the flaked coconut. Pour batter into an ungreased 10 inch tube pan.
Bake at 325 ranges F (a hundred sixty five tiers C) for fifty five minutes. Increase oven temperature to 350 ranges F (a hundred seventy five ranges C) and bake for 10 to 15 mins longer. Top will spring again while touched gently. Turn pan the wrong way up until cake is cool earlier than putting off from pan. Remove cooled cake from pan and frost if preferred.

Notes :

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