Coconut Chiffon Cake

By Dianne_H

Ingredients

• 2 cups flour
• 1 1/2 cups sugar
• 3 tsp baking powder
• 1 tsp salt
• 1/2 cup oil
• 7 eggs separated
• 3/4 cup cold water
• 1 tsp vanilla
• 1 tsp almond extract
• 1/2 tsp cream of tartar
• 3/4 cup shredded coconut

Preparation

Step 1

Sift together flour, sugar, baking powder and slat into a mixing bowl. Make a well and add in order the oil, unbeaten egg yolks, cold water, vanilla and almond extract. Beat until smooth.

In a separate bowl, combine the egg whites and cream of tartar. Whip until stiff. Do not underbeat.

Pour egg yolk mixture over the egg whites folding gently until streaks are gone. Do not stir. Fold in shredded coconut.

Bake in a 10 inch tube tin at 350 degrees for 1 hour.