Easy Food Recipes and Cooking - Coconut Chiffon Cake
Serves 10-12
250g softened unsalted butter, chopped
3 cups (660g) caster sugar
4 eggs
3 cups (450g) self raising flour, sifted
1 cup (250m1) coconut milk
2 tsp vanilla extract
1 1/4 cups (300g) sour cream
1/4 cup (60ml) milk
3 cups (210g) shredded coconut
Frosting
1 1/2 cups (225g) icing sugar, sifted
1 tsp cream of tartar
1 tbs glucose syrup
2 eggwhites
1 1/2 tsp vanilla extract
Edible flowersa(optional), to decorate
Preheat the oven to 170°C. Grease and line the base and sides of two 22cm loose-bottomed cake pans. Beat the butter and 2 cups (440g) sugar with electric beaters until thick and pale. Add the eggs, 1 at a time, beating well after each addition. Add the flour, coconut milk and vanilla, then fold in with a metal spoon until well combined. Divide the batter evenly between the pans and bake for 25-30 minutes until golden and a skewer inserted in the centre comes out clean. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
To make the filling, place the sour cream, milk and remaining 1 cup (220g) sugar in a bowl and stir to combine. Carefully slice each cake in half horizontally. Place one cake layer on a serving plate and spread with one-third of the filling. Repeat 2 more times, then top with the remaining cake layer.
For the frosting, place the icing sugar, cream of tartar, glucose syrup and eggwhites in a bowl set over a pan of simmering water. Whisk for 3-4 minutes until thick and doubled in volume. Transfer to an electric mixer, then add vanilla and whisk on high speed for 5 minutes or until very thick and increased in volume. Using a palate knife, spread the frosting over the top and sides of the cake. Press the coconut into the frosting and decorate with the edible flowers, if using, then serve.