This Snowy Coconut Chiffon Cake is a heavenly, light dessert perfect for your holiday table. Its delicate texture and rich coconut flavor make it an unforgettable cake for holidays. You’ll love how easy it is to create this show-stopping cake.
Key Ingredients & Substitutions
- Cake Flour: Essential for a light chiffon texture; do not substitute with all-purpose flour.
- Granulated Sugar: Provides sweetness and structure. You can use superfine sugar for an even finer crumb.
- Coconut Milk: Adds rich coconut flavor and moisture. Use full-fat coconut milk for best results.
- Egg Whites: Create the signature airy texture. Ensure no yolk gets into the whites.
- Shredded Coconut: Sweetened is ideal for the topping; unsweetened works too if you prefer less sweetness.
Ingredients
For the Cake:
- 1 ½ cups cake flour, sifted
- 1 ½ cups granulated sugar, divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 6 large egg yolks
- ¾ cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 8 large egg whites, at room temperature
- ½ teaspoon cream of tartar
For the Coconut Cream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup coconut milk
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- Pinch of salt
- 1 ½ cups sweetened shredded coconut, for garnish
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Servings: 12-16
- Tools Needed: 10-inch tube pan (angel food cake pan), stand mixer or hand mixer, whisk, rubber spatula.
Step-by-Step Instructions
1. Prepare Your Pan and Dry Ingredients
Do not grease your tube pan; chiffon cake needs to climb the sides. Sift together the cake flour, 1 cup of granulated sugar, baking powder, and salt into a large bowl. Whisk these dry ingredients until well combined.
2. Mix the Wet Ingredients
In a separate medium bowl, whisk together the vegetable oil, egg yolks, coconut milk, vanilla extract, and coconut extract until smooth. Pour this wet mixture into the dry ingredients and whisk until just combined. Do not overmix.
3. Whip the Egg Whites
In a very clean stand mixer bowl, beat the egg whites with the cream of tartar on medium speed until foamy. Gradually add the remaining ½ cup of granulated sugar, increasing the speed to high. Continue beating until you achieve stiff, glossy peaks.
4. Gently Fold in Egg Whites
Add about one-third of the whipped egg whites to your cake batter and gently fold to lighten the mixture. Then, carefully fold in the remaining egg whites in two additions. Be gentle to maintain the airiness; this is key for a light cake for holidays.
5. Bake the Cake
Pour the batter into your ungreased 10-inch tube pan. Bake at 325°F (160°C) for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
6. Cool the Cake Upside Down
Immediately invert the pan onto its “feet” (if your pan has them) or over the neck of a bottle. Let the cake cool completely upside down for at least 1 ½ to 2 hours. This prevents the cake from collapsing and keeps it tall and airy.
7. Make the Coconut Cream Frosting
In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with coconut milk, until smooth and fluffy. Stir in the vanilla extract, coconut extract, and a pinch of salt. Beat until light and airy.
8. Frost and Garnish Your Cake
Once the cake is completely cool, carefully run a thin knife around the edges and center tube to release it from the pan. Transfer the cake to a serving plate. Generously frost the cake with the coconut cream frosting and press shredded coconut all over the top and sides. Your beautiful cake for holidays is ready!
Variation Ideas
- Add a layer of passion fruit curd between cake layers for a tropical twist.
- Toast the shredded coconut before garnishing for an enhanced nutty flavor.
- Dust with powdered sugar instead of frosting for a simpler look.
Storage Instructions
Store leftover Snowy Coconut Chiffon Cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, slice and freeze individual pieces in an airtight container for up to 1 month. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Q: Why can’t I grease my chiffon cake pan?
A: Chiffon cake batter needs to “climb” the sides of the pan to get its characteristic height and airy texture. Greasing the pan would make the sides too slippery.
Q: Can I use all-purpose flour instead of cake flour?
A: Cake flour has a lower protein content, which results in a tender, fine crumb. All-purpose flour will make the cake denser.
Q: My egg whites didn’t whip to stiff peaks. What went wrong?
A: Ensure your bowl and beaters are impeccably clean and free of any grease. Even a tiny bit of yolk can prevent egg whites from whipping properly.
Q: Can I make this cake ahead of time for holidays?
A: Yes, you can bake the cake a day in advance. Store it unfrosted, tightly wrapped, at room temperature. Frost on the day of serving.
Q: What if I don’t have cream of tartar?
A: While cream of tartar helps stabilize egg whites, you can substitute it with an equal amount of lemon juice or white vinegar.
Q: Is this cake suitable for a large gathering?
A: Absolutely! This recipe yields a generous cake, perfect for sharing with family and friends during holidays.