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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

CHIFFON CAKE WITH TOASTED COCONUT Recipe

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This recipe for CHIFFON CAKE WITH TOASTED COCONUT is from MOM'S COOKBOOK, 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:  
2 C all purpose flour
1 1/2 C granulated sugar
1 T baking powder
1/2 tsp. nutmeg
1/2 tsp. salt
5 egg yolks
3/4 C cream of coconut
1/2 C cooking oil
2 tsp. vanilla
8 egg whites
1/2 tsp. cream of tartar
1 3 oz pkg cream cheese
1/4 C butter
2 C sifted powdered sugar
1 C coconut, toasted
Directions:
Directions:
Sift together 1st 5 ingredients. Make a well in center. Add yolks, cream of coconut, oil and 1 tsp. of the vanilla. Beat at low speed of mixer till combined; beat at high speed 5 minutes. Wash beaters. Beat egg whites and cream of tartar to stiff peaks (tips stand straight). Stir in a small amount of egg whites into batter to lighten. Fold in remaining egg whites. Turn into greased 10 inch tube pan. Bake in 325º oven for 70 minutes or till done. Invert pan; cool thoroughly. Loosen cake and remove. Beat cream cheese, butter, and the remaining 1 tsp. vanilla till light and fluffy. Gradually add powdered sugar, beating till smooth. Frost top and sides of cooled cake. Press toasted coconut onto sides of cake.
To toast coconut: Thinly spread 1 C coconut in shallow baking pan. Toast in 350º oven 10-12 minutes, or till lightly browned. Stir coconut or shake pan often to toast evenly.

Makes 12 servings
Number Of Servings:
Number Of Servings:
12 Servings

 

 

 

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