Description
A light and fluffy coconut chiffon cake topped with a delicious whipped pineapple frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup coconut milk
- 6 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup heavy cream
- 1 cup crushed pineapple, drained
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, whisk together oil, coconut milk, egg yolks, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the batter.
- Fold in shredded coconut.
- Pour the batter into an ungreased tube pan and bake for 55-60 minutes.
- Let the cake cool upside down in the pan for 1 hour.
- For the topping, whip the heavy cream and powdered sugar until soft peaks form.
- Fold in the crushed pineapple.
- Once the cake is cool, remove it from the pan and top with the whipped pineapple mixture.
Notes
- Ensure the egg whites are at room temperature for better volume.
- Use fresh pineapple for the best flavor.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Coconut Chiffon Cake, Whipped Pineapple Topping, Dessert, Cake Recipe