COCONUT CHIFFON CAKE
A light spongy cake with the taste and aroma of coconut.
Provided by Carolyn Williams
Categories Desserts Cakes Holiday Cake Recipes
Yield 14
Number Of Ingredients 12
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.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 37.9 g, Cholesterol 102.4 mg, Fat 11.4 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 2.9 g, Sodium 315.1 mg, Sugar 23.1 g
VANILLA BUTTERCREAM
Provided by Food Network
Categories dessert
Time 10m
Yield 2 1/3 cups (enough for 12 cupcakes)
Number Of Ingredients 5
Steps:
- Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the vanilla, increase the speed to medium-high and beat until light and fluffy. Beat in 2 tablespoons milk; adjust the consistency with extra milk as desired. Use immediately, or refrigerate in an airtight container for up to 3 days. Allow to come to room temperature and beat on medium-high until smooth.
COCONUT CHIFFON CAKE
Toasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 667 calories, Fat 26g fat (13g saturated fat), Cholesterol 125mg cholesterol, Sodium 357mg sodium, Carbohydrate 104g carbohydrate (82g sugars, Fiber 1g fiber), Protein 5g protein.
More about "coconut chiffon cake with double berry filling and vanilla buttercream recipes"
COCONUT CHIFFON CAKE WITH DOUBLE-BERRY FILLING AND …
From cookingchanneltv.com
Servings 10Total Time 3 hrs 25 minsCategory DessertCalories 392 per serving
COCONUT CAKE WITH RASPBERRY BUTTERCREAM FILLING
From recipegirl.com
COCONUT CHIFFON CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
VANILLA AND COCONUT CAKE - TRADITIONAL HOME BAKING
From traditionalhomebaking.com
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
COCONUT CHIFFON CAKE WITH DOUBLE-BERRY FILLING AND VANILLA …
From foodnetwork.cel29.sni.foodnetwork.com
COCONUT CHIFFON BUNDT CAKE WITH COCONUT FROSTING - FOOD & WINE
From foodandwine.com
CHIFFON CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
ANNA OLSON’S BEST-EVER CAKE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
LIGHT AND FLUFFY CHIFFON CAKE - DRIVE ME HUNGRY
From drivemehungry.com
COCONUT CAKE WITH LEMON CURD AND VANILLA BUTTERCREAM - SIMPLY …
From simplyrecipes.com
FRESH BERRY CHIFFON CAKE (LIGHT & FLUFFY) | MIMI JU'S KITCHEN
From mimijuskitchen.com
COCONUT CAKE WITH COCONUT MERINGUE BUTTERCREAM - BROWN EYED …
From browneyedbaker.com
COCONUT CHIFFON CAKE WITH DOUBLE-BERRY FILLING AND VANILLA …
From cookingchanneltv.cel29.sni.foodnetwork.com
COCONUT CHIFFON CAKE WITH DOUBLE-BERRY FILLING AND VANILLA …
From foodnetwork.cel30.sni.foodnetwork.com
COCONUT CAKE WITH COCONUT PASTRY CREAM FILLING AND VANILLA …
From bakerstable.net
COCONUT CHIFFON CAKE WITH DOUBLE BERRY FILLING AND VANILLA …
From wikifoodhub.com
COCONUT CHIFFON CAKE WITH DOUBLE-BERRY FILLING AND VANILLA …
From punchfork.com
COCONUT CHIFFON CAKE WITH DOUBLE-BERRY FILLING AND VANILLA …
From recipenet.org
You'll also love