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Coconut Chiffon Cake Recipe

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This recipe for Coconut Chiffon Cake is from Mama's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Level measurements throughout-

Sift together in mixing bowl:

2 cups sifted Gold Metal Wondra four
1 1/2 cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
3/4 cups cold water
1 tsp. vanilla
1 tsp. almond extract
1 tsp. cream of tartar
1 can angle flake coconut (equal to small bag??)
Directions:
Directions:
Combine sifted flour,sugar, baking powder and salt. Make a well in mixture and pour in oil,unbeaten egg yolks and water, beating until smooth. Add coconut and stir in. Add extracts.

Beat egg whites and cream of tartar until very stiff. Pour egg yolk mixture over egg whites and fold gently until mixed.

Bake in tube pan at 325º for 50 -60 minutes.
Cool and frost with Betty Crocker toasted coconut frosting mix.

 

 

 

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