Recipe

Coconut Chiffon Cake Recipe

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Ingredients

Directions

Step #1 Preheat oven to 325F degrees F (165 degrees C).
Step #2 Combine the flour, sugar, baking powder, & salt mixing well.
Step #3 Make a well in the center of the flour mixture & add the vegetable oil, water, vanilla extract, egg yolks, & almond extract.
Step #4 Beat until smooth.
Step #5 In a large bowl beat the egg whites & the cream of tartar until stiff peaks form.
Step #6 Pour the egg yolk mixture slowly over the beaten egg whites & fold until just mixed.
Step #7 Fold in the flaked coconut.
Step #8 Pour batter into an ungreased 10 inch tube pan.
Step #9 Bake at 325F degrees F (165 degrees C) for 55 mins.
Step #10 Increase oven temperature to 350 degrees F (175 degrees C) & bake for 10 to 15 mins longer.
Step #11 Top will spring back when touched lightly.
Step #12 Turn pan upside down until cake is cool before removing from pan.
Step #13 Remove cooled cake from pan & frost if desired.
Step #14 .
Enjoy the Coconut Chiffon Cake recipe

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