Description
Indulge in the tropical flavors of this Coconut Lime Chiffon Cake! Light and airy, with a burst of citrus and coconut in every bite, this dessert is perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2¼ cups cake flour
- 1½ cups granulated sugar (divided)
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 7 large eggs (separated)
- ½ cup vegetable oil
- ¾ cup coconut milk
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- ½ teaspoon coconut extract (optional)
For Garnish:
- ¼ teaspoon cream of tartar
- 1 cup sweetened shredded coconut (toasted, for garnish)
- Whipped cream or coconut whipped cream for topping
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C).
- Mix Dry Ingredients: Sift together cake flour, 1 cup sugar, baking powder, and salt in a large bowl.
- Combine Wet Ingredients: In a separate bowl, whisk egg yolks, oil, coconut milk, lime juice, lime zest, and coconut extract.
- Combine Mixtures: Add wet mixture to dry ingredients and whisk until just combined.
- Beat Egg Whites: In a stand mixer, beat egg whites with cream of tartar and remaining ½ cup sugar until stiff peaks form.
- Fold In Egg Whites: Gently fold egg whites into batter in three parts.
- Bake: Pour batter into ungreased tube pan and bake for 50–55 minutes.
- Cool: Invert pan and let cake cool upside down, then release and top with whipped cream and toasted coconut.
Notes
- Make sure the pan is ungreased to help the cake rise properly.
- For extra flavor, add a splash of rum to the whipped topping.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
