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Coconut Chiffon Cake
(Note: This is a very delicate cake. To measure flour accurately, sift the flour into a bowl, then spoon the sifted flour into a measuring cup and level flour before adding it to the batter.)
1 cup flaked coconut
1 cup toasted coconut
2 cups sugar, divided
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 paste
7 large egg yolks
7 large egg whites
1/4 teaspoon cream of tartar
1-1/2 cup frosting (see recipe here)
Preheat oven to 325-deg and position rack on the bottom of the oven.
Blend the coconut and 1/4 cup of the sugar in food processor, blending until coconut is finely chopped.
Whisk flour, 3/4 cup of sugar, baking powder, and salt in large bowl. Make a well in the center of the dry ingredients and add the coconut milk, oil, lemon juice and vanilla paste, then the egg yolks.
Using a flat whisk, beat batter until smooth. Then fold the coconut mixture into the yolk mixture.
In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the remaining sugar, beating until the peaks are stiff but not dry.
Using the whisk attachment from the electric mixer, fold large spoonfuls of the whipped egg whites into the yolk mixture in 3 additions.
Transfer batter to an angel food cake pan and bake the cake until golden on top and a toothpick inserted into the center comes out clean, about 65 minutes.
Place a narrowed-neck bottle against the center of tube pan. Invert the pan so the bottle is standing upright and the cake is upside down. Let the cake cool completely, then use a knife to loosen the cake edges from the pan and remove onto a serving platter.
Ice cake and sprinkle toasted coconut on top before serving.
Approximate Nutritional Values: http://www.food.com/recipe/coconut-chiffon-cake-245495