Coconut Chiffon Cake With Chocolate Frosting Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine the flour, sugar, baking powder, and salt mixing well. Make a well in the center of the flour mixture and add the vegetable oil, egg yolks, water, vanilla extract, and almond extract. Beat until smooth.
• In a large bowl beat the egg whites and the cream of tartar until stiff peaks form. Pour the egg yolk mixture gradually over the beaten egg whites and fold until just blended. Fold in the flaked coconut. Pour batter into an ungreased 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and bake for 10 to 15 minutes longer. Top will spring back when touched lightly. Turn pan upside down until cake is cool before removing from pan. Remove cooled cake from pan and frost if desired.

Steps:

• Preheat oven to 350 degrees. In a small bowl, whisk together matzo meal, potato starch, and salt. In a large bowl, beat egg whites on medium-high to soft peaks. Gradually add 3/4 cup sugar and beat until stiff (but not dry) peaks form. In another large bowl, beat egg yolks with remaining 3/4 cup sugar and vanilla seeds until pale and doubled in volume, about 5 minutes. Gradually beat in 3 tablespoons oil, then coconut milk, just until combined. Add matzo mixture; beat just until combined. Stir in one-third of egg whites, then gently fold in remaining whites in two additions, just until combined and no streaks remain (do not overmix). Transfer to an ungreased 10-inch tube pan (preferably footed) with a removable bottom; smooth top with an offset spatula.
• Bake cake until golden on top and a tester inserted in center comes out clean, 40 to 45 minutes. Invert pan and let cool completely. If pan is not footed, invert center of tube onto the neck of a bottle to allow air circulation.
• Turn cake right-side up. Run a thin, sharp knife around sides of pan and center tube. Lift cake by center tube; remove ring. Run knife around bottom of pan to loosen; invert cake to remove. Place on a plate or stand. Combine remaining oil and chocolate in a bowl. Place over (but not in) a pot of simmering water; stir until melted. Remove from heat and place over an ice-water bath, stirring constantly, until thickened slightly but still pourable, 1 to 2 minutes. Pour frosting evenly over top and sprinkle with coconut. Cut into wedges; serve.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes., Meanwhile, place ginger and 2 tablespoons sugar in a small food processor; cover and process until finely chopped., In a large bowl, combine the flour, 1-1/4 cups sugar, baking powder, salt and ginger mixture. In another bowl, whisk the egg yolks, eggs, oil, water and extract. Add to dry ingredients; beat until well blended., Add cream of tartar and remaining sugar to egg whites; beat with clean beaters until stiff peaks form. Fold into batter., Gently spoon into 3 ungreased 9-in. round baking pans. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 22-26 minutes or until cake springs back when lightly touched., Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy. Add the confectioners' sugar, milk, extract and salt; beat until smooth. , Place bottom cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Frost sides of cake with remaining frosting. Press coconut over top and sides of cake. Garnish with orange and lime peel if desired. Refrigerate until serving.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Sift cake flour, 3/4 cup sugar, cocoa powder, baking powder, salt, and baking soda together in a large bowl.
• Whisk together egg yolks, water, oil, and vanilla extract in a large bowl. Make a well in the center of the flour mixture and add the egg mixture. Whisk until smooth, scraping down the sides of the bowl if necessary.
• Combine egg whites and cream of tartar together in a bowl and beat with an electric mixer with a whisk attachment until soft peaks form. Gradually add remaining 3/4 cup sugar and beat until well combined. Gently fold egg white mixture into the batter in 3 portions, until just combined.
• Pour batter into an ungreased 10-inch, 2-part tube pan and smooth the top.
• Bake in the preheated oven until a skewer inserted in the center comes out clean, 55 to 60 minutes.
• Meanwhile, place a metal bowl and wire whisk in the freezer for at least 15 minutes.
• Remove cake from the oven. Invert pan onto an upside-down mug to cool completely, about 1 hour. Run a knife around the edges of the cooled cake to loosen it from the pan and carefully transfer it to a cutting board. Use a sharp knife to cut the cake in half horizontally.
• Combine sugar, cocoa powder, and vanilla extract in the chilled metal bowl and whisk to combine. Add 2 tablespoons cream and stir. Add remaining cream and beat using the chilled whisk until peaks form.
• Bring a saucepan of water to a boil. Combine chocolate, butter, and corn syrup in a metal bowl and place over the saucepan of simmering water. Stir until chocolate is melted, about 3 minutes. Remove glaze from heat and let cool slightly.
• Place the bottom half of the cake on a cake plate and top evenly with about 1 cup of frosting reserving the rest for decorating. Carefully place top layer over filling. Pour glaze over the cake and use a spatula to coat the sides of the cake with glaze. Fill remaining frosting into a piping bag and decorate cake to your liking.

Steps:

• Heat oven to 350 degrees; you'll need a 10-inch tube pan with removable core and bottom (not nonstick).
• For cake, beat egg whites and cream of tartar in large bowl with mixer on medium until soft peaks form when beaters are lifted.
• Gradually beat in sugar until incorporated.
• Continue to beat on high until stiff, shiny peaks form.
• In second large bowl (no need to wash beaters), beat remaining cake ingredients on medium speed until blended.
• Continue to beat on high until smooth, about 3 minutes.
• Add egg whites to top of batter and fold in with rubber spatula until combined.
• Scrape batter into ungreased pan; smooth top and tap pan on counter a few times to settle batter.
• Bake 1 hour or until pick inserted in center comes out clean.
• Invert pan onto its core on countertop and cook cake completely.
• Loosen cake around sides of pan and core with long thin-bladed knife; lift cake from pan sides by the tube.
• Cut away cake from pan bottom and invert onto rack, then immediately reinvert cake right side up on a serving plate.
• Frosting: Fold cream cheese and marshmallow creme together in a medium bowl until blended.
• Spread evenly over cake.
• Cover frosting with coconut, gently pressing to adhere.

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!

Steps:

• Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, combine cake mix, coconut milk, eggs and melted butter; beat on low speed 30 seconds. Beat on medium 1-1/2 minutes. Transfer to prepared pans. Bake and cool as package directs., For frosting, in a small saucepan, combine butter, chocolate and coconut milk; heat and stir over medium heat until blended. Remove from heat; gradually stir in confectioners' sugar until smooth. Transfer to a bowl., Place bowl in an ice-water bath. Using a hand mixer, beat frosting on high speed 6-8 minutes or until spreadable. Spread between layers and over top and sides of cake. Cover with coconut.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Reserve 1/3 cup coconut milk for frosting.
• In large bowl, beat cake mix, remaining coconut milk (1 1/3 cups), the water and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the coconut until well combined. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Cool completely; about 1 hour.
• Meanwhile, in 2-quart bowl, microwave vanilla baking chips uncovered on High about 30 seconds or until melted. Stir; if chips are not completely melted, microwave 15 seconds longer, then stir until all chips are melted. Stir in powdered sugar, butter, reserved 1/3 cup coconut milk and the vanilla. Cover; refrigerate 30 to 60 minutes. (If frosting becomes too firm to spread, microwave uncovered on High 10 to 15 seconds to soften; stir until smooth.)
• Spread frosting over cake. Immediately sprinkle top with 1/4 cup coconut. Store loosely covered.