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:

Quickview
250k Calories
4g Protein
10g Total Fat
36g Carbs
1% Health Score
Limit These
Calories
250k
13%

Fat
10g
16%

  Saturated Fat
8g
51%

Carbohydrates
36g
12%

  Sugar
24g
27%

Cholesterol
71mg
24%

Sodium
106mg
5%

Get Enough Of These
Protein
4g
8%

Selenium
11µg
16%

Phosphorus
111mg
11%

Vitamin B2
0.16mg
10%

Folate
35µg
9%

Manganese
0.18mg
9%

Vitamin B1
0.12mg
8%

Iron
1mg
6%

Calcium
48mg
5%

Potassium
159mg
5%

Vitamin B3
0.86mg
4%

Vitamin K
4µg
4%

Vitamin B5
0.39mg
4%

Vitamin C
3mg
4%

Fiber
0.88g
4%

Copper
0.06mg
3%

Vitamin B12
0.17µg
3%

Zinc
0.42mg
3%

Vitamin A
129IU
3%

Vitamin D
0.39µg
3%

Vitamin B6
0.05mg
3%

Magnesium
8mg
2%

Vitamin E
0.25mg
2%

covered percent of daily need
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