Nana's Golden Chiffon Cake

By cecelia26_

Ingredients

• For the cake:
• 2 1/4 cups sifted cake flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1/8 teaspoon kosher salt
• 1/2 cup canola oil
• 5 egg yolks
• 3/4 cup water
• 1 teaspoon vanilla
• 2 teaspoons grated lemon zest
• 1/2 teaspoon cream of tartar
• 1 cup (8) egg whites
• 2 cups coconut flakes
• For the frosting:
• 2 unbeaten egg whites
• 1 1/2 cups granulated sugar
• 1/2 teaspoon cream of tartar
• 1/3 cup cold water
• dash of salt
• 4-5 drops yellow food coloring
• 1 teaspoon vanilla

Details

Servings 10
Adapted from asweetpeachef.com

Preparation

Step 1

For the cake:
Preheat oven to 325 degrees.
Place coconut flakes evenly over a baking sheet lined with parchment paper in the oven for approximately 15-20 minutes. Every 5-7 minutes, check on the coconut and toss. Careful not to burn the flakes. Once evenly golden, remove from oven and set aside to cool.
In a large bowl, sift together first 4 ingredients into bowl; make well in center. Add in order next 5 ingredients. Beat until satin smooth.
Add cream of tartar to egg whites; beat till very stiff peaks form. Pour batter in thin stream over entire surface of egg whites; fold in gently. Bake in 2 un-greased spring-form cake pans at 325 degrees until a knife inserted into the center of the cake comes out clean, approximately 40-55 minutes. Cool on rack. Frost with Seven-Minute Frosting (recipe follows). Sprinkle sides and top with toasted coconut flakes.

For the frosting:
Place all ingredients except vanilla in top of double boiler. Beat for 1/2 minute on low with electric mixer to blend. Place over, not touching, boiling water. Cook, beating constantly, until frosting forms soft peaks, (about 7 minutes, careful not to overcook). Remove from boiling water. If desired, pour into mixing bowl. Add vanilla and beat till of spreading consistency, about 2 minutes.
Frost sides, layer and top of cake. Sprinkle generously with toasted coconut flakes to completely cover cake.