Coconut Chiffon Loaf Cake Recipe

By LRay

Ingredients

• 1/2 Cup Egg whites
• 1 Cup Cake flour
• 2/3 Cup Sifted Sugar
• 1/4 Teaspoon Baking powder
• 1/2 Teaspoon Salt
• 1/2 Cup Salad oil
• 3 Egg yolks
• 2 Teaspoons Coconut extract
• 1/2 Teaspoon Vanilla extract
• 1/4 Teaspoon Cream of tartar
• 1/2 Cup Flaked coconut

Details

Servings 1
Adapted from ifood.tv

Preparation

Step 1

Let egg whites warm to room temperature in large bowl of electric mixer—about 1 hour.
Mean- while, preheat oven to 325F.
Sift flour with sugar, baking powder, and salt into another large bowl.
Make well in center.
Add, in order, oil, egg yolks, 1/3 cup water, coconut and vanilla extracts; beat, with spoon, until smooth.
In large bowl of electric mixer, at high speed, beat egg whites with cream of tartar until stiff peaks form when beater is slowly raised.
With wire whisk or rubber scraper, using an under-and-over motion, gently fold egg-yolk mix- ture, along with coconut, into egg whites just until blended.
Pour into ungreased 9-by-5-by-3-inch loaf pan; bake 50 minutes, or until cake springs back when gently pressed with fingertip.
Invert cake by hanging pan between 2 other pans; let cool completely—about 1 hour.