Coconut Chiffon Cake with Coconut-Cranberry Sorbet

  • Active Time 20m
  • Total Time 1h 25m
  • Rating ****

Makes 10 servings

A delicate light-textured cake. To measure the flour accurately, sift some flour into a bowl. Spoon the sifted flour into a 1 cup measure so cup is overflowing. Stand the edge of a ruler on top of cup and sweep away the extra flour; do this twice.


  • 1 cup flaked sweetened coconut (about 3 ounces)
  • 2 cups sugar
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup unsweetened coconut milk
  • 1/2 cup vegetable oil
  • 1 tablespoon fresh lemon juice
  • 2 1/2 teaspoons vanilla extract
  • 7 large egg yolks
  • 7 large egg whites
  • 1/4 teaspoon cream of tartar
  • Fresh cranberries (optional)
  • Fresh mint (optional)

Companion recipe: Coconut-Cranberry Sorbet


Position rack in bottom third of oven and preheat to 325 degrees F. Blend coconut and 1/4 cup sugar in processor until coconut is finely chopped.

Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend. Make well in center of dry ingredients. Add coconut milk, oil, lemon juice and vanilla to well; then yolks. Whisk all ingredients until very smooth. Fold coconut mixture from processor into yolk mixture.

Using electric mixer, beat whites and cream of tartar in another large bowl until soft peaks form. Gradually beat in remaining 1 cup sugar; beat until whites are stiff but not dry. Fold large spoonful of whites into yolk mixture to lighten. Fold in remaining whites in 3 additions.

Transfer batter to 10x4-inch angel food cake pan. Bake cake until golden on top and tester (slender wooden skewer) comes out clean, about 1 hour 5 minutes. Place narrow-neck bottle into center tube of cake pan. Stand bottle upright so cake hangs upside down. Cool cake completely. Cut around cake pan and center tube to loosen cake. Remove cake from pan; place on platter. (Can be prepared 1 day ahead. Cover and store at room temperature.)

Cut cake into wedges; place on plates. Spoon sorbet alongside. Garnish with fresh cranberries and mint, if desired.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6179

nutrition information per serving

481 calories; 22g total fat; 149mg cholesterol; 348mg sodium; 65g carbohydrates; 1g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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