Coconut Chiffon Cake

• 1 cup egg white (6 - 7 large)
• 2 cups sifted cake flour (sift before measuring)
• 1 1/3 cups sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 6 egg yolks
• 2/3 cup water
• 2 tablespoons coconut extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• 1 1/3 cups flaked coconut

1. Preheat oven to 325.
2. Let egg whites warm to room temperature in large mixing bowl.
3. Sift and measure flour; mix with sugar, baking powder and salt into another large bowl. Make well in center.
4. Add, in order, oil, egg yolks, water, and the coconut and vanilla extracts; beat with a spoon or on low speed of mixer until smooth.
5. Stir in coconut.
6. Beat egg whites at high speed with cream of tartar until stiff high peaks form when beater is slowly raised.
7. With whisk or rubber spatula, using an under-and-over motion, gently fold egg yolk mixture and flaked coconut into egg whites just to blend.
8. Pour into an ungreased 10-inch tube pan.
9. Bake 50 - 60 minutes, or until cake springs back when gently pressed with fingertip.
10. Invert cake (over long neck bottle); let cool completely-about 1-1/2 hours.
11. Carefully loosen cake from pan and remove.
12. Serve plain or sprinkle lightly with confectioner's sugar.
13. Enjoy!

egg white, cake flour, sugar, baking powder, salt, vegetable oil, egg yolks, water, coconut, vanilla, cream of tartar, coconut

Taken from www.food.com/recipe/coconut-chiffon-cake-245495 (may not work)