Low-Sugar Coconut Chiffon Cake with Coconut Glaze

By ltrodrigu

*** Special Equipment Required: a 10-inch tube pan with a removable bottom ***

Ingredients

• For the Cake:
• 2 cups sifted cake flour
• 2/3 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup shredded unsweetened coconut
• 1 cup full-fat coconut milk
• 1/2 cup vegetable oil
• 7 large eggs, separated
• 1 tablespoon vanilla extract
• For the Glaze:
• 1/2 cup confectioners’ sugar
• 2 tablespoons coconut milk
• 2 tablespoons shredded unsweetened coconut, plus more for garnish

Details

Servings 1
Adapted from wsj.com

Preparation

Step 1

Place rack in center of oven. Preheat oven to 350 degrees. In a large bowl, stir together cake flour, ⅓ cup granulated sugar, baking powder, salt and coconut until combined.

Give coconut milk a good stir. In a bowl, whisk together coconut milk with vegetable oil, egg yolks and vanilla.

Using an electric mixer fitted with whisk attachment, beat egg whites on medium speed until frothy, 1-2 minutes. Slowly add remaining sugar to egg whites. Continue to whisk until egg whites are a bit glossy and hold a soft peak when you raise whisk, 2-3 minutes more.

Make a well in center of dry ingredients, then pour coconut-milk mixture into well. Use a rubber spatula to stir until well combined. Add a few large spoonfuls of beaten egg whites to batter and fold in using a rubber spatula. Add remaining egg whites and fold in gently until well combined.

Use a rubber spatula to scrape batter into a 10-inch ungreased tube pan with a removable bottom. Bake cake until it is pale golden and springs back when you poke it at the center, 35-45 minutes. Remove from oven and let cool in pan, upside down, on a wire rack supported by the inner tube. When cake is cool, run a knife around sides to slip off pan, then along tube and bottom to loosen cake. Quickly invert onto a plate an then flip it right-side up onto a serving plate

Make Glaze:
In a bowl, whisk together sugar, coconut milk and coconut until somewhat thick but still easy to pour.

Spoon glaze over top and sides of cake, allowing extra to drip off. Sprinkle with coconut.