Coconut Chiffon Loaf Cake

By LRay

Ingredients

• 1/2 Cup EGG WHITES (3-4)
• 1 Cup Sifted CAKE FLOUR
• 2/3 Cup SUGAR
• 1 1/4 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1/4 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 6
Preparation time 30mins
Cooking time 80mins

Preparation

Step 1

Preheat Oven to 325 degrees.

Sift ingredients before measuring.

1. Let EGG WHITES warm to room temperature in a large bowl of electric mixer for about 1 hour.
2. Sift FLOUR with SUGAR, BAKING POWDER and SALT in to large bowl. make well in center.
3. Add , in order, OIL, EGG YOLKS, 1/3 Cup WATER, COCONUT and VANILLA EXTRACTS; beat with spoon until smooth.
4. 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.
5. With wire whisk or rubber scraper, using an under-and-over motion, gently fold EGG YOLK Mixure, along with COCONUT, into EGG WHITES just until blended.
6. Pour into ungreased 9 X 5 X 3 inch loaf pan. Bake 50 minutes or until cake springs back when gently pressed with finger tip.