Coconut Chiffon Cake with Coconut-Cranberry Sorbet

By mariannefeldman

Active Time: 20 Minutes
Total Time: 1 Hour 25 Minutes Makes 10 servings


A delicate light-textured cake. To measure the flour accurately, sift some flour into a bowl. Spoon the sifted flour into a 1 cup measure so cup is overflowing. Stand the edge of a ruler on top of

INGREDIENTS


Recipe created exclusively for Cooking.com by Selma Elaine Brown.

Recipe reprinted by permission of . All rights reserved.
Nutrition Information
Makes 10 servings - Facts Per Serving:
Calories: 481 Fat. Total: 22g Carbohydrates, Total: 65g
Cholesterol: 149mg Sodium: 348mg Protein: 8g
Fiber: 1g % Cal. from Fat: 41% Fat, Saturated: 0g

Ingredients

• 1 cup flaked sweetened coconut (about 3 ounces)
• 2 cups sugar
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup unsweetened coconut milk
• 1/2 cup vegetable oil
• 1 tablespoon fresh lemon juice
• 2 1/2 teaspoons vanilla extract
• 7 large egg yolks
• 7 large egg whites
• 1/4 teaspoon cream of tartar
• Fresh cranberries (optional)
• Fresh mint (optional)
• Other necessary recipes: Coconut-Cranberry Sorbet

Details

Adapted from cooking.com

Preparation

Step 1

Position rack in bottom third of oven and preheat to 325 degrees F. Blend coconut and 1/4 cup sugar in processor until coconut is finely chopped.

Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend. Make well in center of dry ingredients. Add coconut milk, oil, lemon juice and vanilla to well; then yolks. Whisk all ingredients until very smooth. Fold coconut mixture from processor into yolk mixture. Using electric mixer, beat whites and cream of tartar in another large bowl until soft peaks form. Gradually beat in remaining 1 cup sugar; beat until whites are stiff but not dry. Fold large spoonful of whites into yolk mixture to lighten. Fold in remaining whites in 3 additions.

Transfer batter to 10x4-inch angel food cake pan. Bake cake until golden on top and tester (slender wooden skewer) comes out clean, about 1 hour 5 minutes. Place narrow-neck bottle into center tube of cake pan. Stand bottle upright so cake hangs upside down. Cool cake completely. Cut around cake pan and center tube to loosen cake. Remove cake from pan; place on platter. (Can be prepared 1 day ahead. Cover and store at room temperature.)

Cut cake into wedges; place on plates. Spoon sorbet alongside. Garnish with fresh cranberries and mint, if desired.