Coconut Chiffon Cake

Coconut Chiffon Cake is very soft and smooth cake Fragrant coconut. The more you eat when the baking is finished, the more you enjoy.


Chiffon Cake Ingredients

  • 1/2 cup coconut water     
  • 2 tablespoons unsalted butter           
  • 1/4 cup vegetable oil                             
  • 100 grams of ufabet cake flour     
  • Cornstarch, 2 pieces on the table           
  • Egg yolk 9 eggs                             
  • Egg whites 9 eggs
  • 150 grams of white sugar     
  • 1/2 teaspoon cream of tartar
  • Pandan

Cake ingredients

  • 1 cup whipping cream
  • 1/3 cup ising sugar
  • 1/2 cup chopped young coconut meat
  • Dehydrated coconut for decoration

Coconut Chiffon Cake instructions

  1. Boil coconut water with butter. Use medium heat until the butter is melted, stir well, pour into a mixing bowl, add vegetable oil and whisk again to combine. Set aside to cool, add the yolks and stir to combine.
  2. Add cake flour and cornstarch. Into a bowl of coconut water Fold to combine. Set aside.
  3. Beat the egg whites with cream of tartar and sugar until the egg whites form peaks. Scoop the egg white into the egg yolk bowl. Gently fold and stir.
  4. Pour into the pan, tap lightly, remove air bubbles, put in the oven at 180 ° C for 15-20 minutes or until cooked, set aside to cool.
  5. Make the top of the cake by whipping cream and icing sugar to rise. With young coconut meat Fold to combine. Put in the refrigerator
  6. Put the pandan leaves on the cup for serving. Use a 3-4 inch circle mold to press the cake into a circle. Put it into the pandan leaves. Add the whipped coconut cream. Decorated with dried coconut.