Coconut Lime Chiffon Cake
Coconut Lime Chiffon Cake takes about 1 hour and 5 minutes from beginning to end. One portion of this dish contains around 5g of protein, 17g of fat, and a total of 318 calories. This dairy free and lacto ovo vegetarian recipe serves 16 and costs 72 cents per serving. 35 people found this recipe to be yummy and satisfying. If you have unsweetened coconut flakes, lime zest, sea-salt, and a few other ingredients on hand, you can make it. It is brought to you by Life Made Simple. Taking all factors into account, this recipe earns a spoonacular score of 23%, which is not so spectacular. If you like this recipe, you might also like recipes such as Lime Chiffon Cake, Coconut Chiffon Cake, and Lime Chiffon Dessert.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
1 tbsp. baking powder
Fresh berries
½ cup coconut oil, melted and slightly cooled*
½ tsp cream of tartar
7 eggs, separated
1¾ c. all-purpose flour
Fresh herbs (mint or basil)
2 Tbsp full-fat or light coconut milk**
½ c. lime juice
2 tsp. lime juice
½ tsp. lime zest
3 tbsp. lime zest
Lime zest
⅔ c. powdered sugar, sifted
½ tsp. kosher sea salt
Pinch of kosher sea salt
1½ cups sugar
Unsweetened coconut flakes
1/3 c. unsweetened shredded coconut
1 tsp. vanilla extract
¼ c. water
Equipment:
baking paper
mixing bowl
whisk
oven
frying pan
stand mixer
hand mixer
spatula
bowl
toothpicks
knife
Cooking instruction summary:
Preheat oven to 325 degrees. Line the bottom of a 10-inch tube pan with parchment paper (do not grease the sides); set aside.In a large mixing bowl, whisk together the flour, sugar, coconut, baking powder, and salt.In a medium mixing bowl, whisk together the egg yolks, lime juice, coconut oil, water, lime zest, and vanilla extract. Make a small well in the center of the dry ingredients and pour the wet ingredients in. Mix just until combined, taking care not to over-mix.In the bowl of a stand mixer fitted with the whisk attachment (or with a hand mixer fitted with the whisk attachment), combine egg whites and cream of tartar. Beat on medium for 1 minute, then gradually increase the mixing speed to medium-high and beat for 3 to 4 minutes or until stiff peaks form. Use a large rubber spatula to gently fold the egg whites into batter.Pour the batter into the prepared pan, then gently tap the pan on the counter 3 times to remove air bubbles. Place in the oven and bake for 45 to 55 minutes, or until top is golden and a toothpick inserted in the center comes out clean.Invert pan and let cake cool for about 90 minutes. Once the cake has cooled, run a thin knife around the edge to loosen and invert onto a serving platter (I have a thin wire cake tester that I use for this).To make the glaze, whisk all of the ingredients together in a small mixing bowl. Poke the top of the cake several times with a toothpick or cake tester, then drizzle the glaze over cooled cake. Allow the glaze to set, about 10-15 minutes. Garnish before serving, if desired.
Step by step:
1. Preheat oven to 325 degrees. Line the bottom of a 10-inch tube pan with parchment paper (do not grease the sides); set aside.In a large mixing bowl, whisk together the flour, sugar, coconut, baking powder, and salt.In a medium mixing bowl, whisk together the egg yolks, lime juice, coconut oil, water, lime zest, and vanilla extract. Make a small well in the center of the dry ingredients and pour the wet ingredients in.
2. Mix just until combined, taking care not to over-mix.In the bowl of a stand mixer fitted with the whisk attachment (or with a hand mixer fitted with the whisk attachment), combine egg whites and cream of tartar. Beat on medium for 1 minute, then gradually increase the mixing speed to medium-high and beat for 3 to 4 minutes or until stiff peaks form. Use a large rubber spatula to gently fold the egg whites into batter.
3. Pour the batter into the prepared pan, then gently tap the pan on the counter 3 times to remove air bubbles.
4. Place in the oven and bake for 45 to 55 minutes, or until top is golden and a toothpick inserted in the center comes out clean.Invert pan and let cake cool for about 90 minutes. Once the cake has cooled, run a thin knife around the edge to loosen and invert onto a serving platter (I have a thin wire cake tester that I use for this).To make the glaze, whisk all of the ingredients together in a small mixing bowl. Poke the top of the cake several times with a toothpick or cake tester, then drizzle the glaze over cooled cake. Allow the glaze to set, about 10-15 minutes.
5. Garnish before serving, if desired.
Nutrition Information:
covered percent of daily need
