Gluten-Free Coconut Chiffon Cake

• Gluten-Free Coconut Chiffon Cake
• 2 cups plus 2 tablespoons Brown Rice Flour Mix
• 1 tablespoon baking powder
• 1/2 teaspoon guar gum or xanthan gum if guar gum is unavailable
• 1/2 teaspoon salt
• 6 large eggs, separated, plus 1 large egg white, at room temperature
• 1 1/2 cups granulated sugar, divided
• 1/2 cup canola oil
• 3/4 cup pure unsweetened coconut milk (not low-fat or lite)
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon coconut extract
• 1 cup shredded unsweetened coconut
• Coconut Glaze (recipe follows) or Confectioners' Sugar
• Shredded sweetened coconut, optional to sprinkle over glaze
• Coconut Glaze
• 3 tablespoons unsalted butter (or Earth Balance for dairy free version)
• 3 tablespoons unsweetened coconut milk
• 1 cup confectioners' sugar
• 1/8 teaspoon coconut extract

1. Preheat oven to 350u0b0F. Position rack in center of oven. Have ready a clean angel food cake pan or 10-inch tube pan with a removable bottom. (It is best not to use a non-stick angel food pan for this cake). Do NOT grease the pan.
2. Combine flour, baking powder, guar gum, and salt together in small bowl. Set aside.
3. Beat egg whites in large bowl of electric mixer. Start mixer at medium speed and beat until whites are foamy. Gradually increase speed to high. Add 1/2 cup of the sugar, 2 tablespoons at a time, beating until sugar dissolves and whites form stiff and glossy peaks. Do not scrape bowl while beating. Set aside.
4. Beat egg yolks in large bowl of electric mixer until lemon colored. Gradually add remaining 1 cup of sugar, 2 tablespoons at a time, and continue to beat until pale yellow and thick. Add oil and mix until well incorporated. Add coconut milk, vanilla extract, coconut extract and beat until just combined at medium speed about 30 seconds. Add flour mixture and mix until smooth on medium speed about 1 minute. Mix in shredded coconut.
5. Fold 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites. Pour batter into cake pan and place in center of preheated oven. Bake 45 - 50 minutes until cake springs back when lightly touched.
6. Invert cake in pan on a metal funnel or narrow-necked bottle (an empty wine bottle is perfect); cool completely while it is upside down. Loosen cake with sharp knife and remove from pan onto a serving plate. Drizzle Coconut Glaze (recipe below) over the top of the cake or sprinkle with confectioners' sugar.
7. Cooks notes: Serve slightly chilled or at room temperature. Cut cake using a serrated knife with a sawing motion. Can be made a day ahead. Store cake in refrigerator. Cake can also be covered with plastic wrap and then with foil and stored in freezer for up to three weeks. Best when eaten within three days of baking. rnrnSeparate eggs when they are cold, and then let them warm to room temperature.
8. Cooks Note: Brown Rice Flour Mix: combine 2 Cups finely ground brown rice flour (I recommend Authentic Foods, but Bob's Red Mill would be fine), 2/3 cup potato starch and 1/3 cup tapioca starch
9. Melt butter in a small, heavy saucepan and then remove from heat. Stir in coconut milk and coconut extract. Add confectioners' sugar in two additions and whisk until very smooth. Cool to lukewarm before drizzling over cake (cool glaze until it has thickened but is still pourable).

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Taken from food52.com/recipes/36784-gluten-free-coconut-chiffon-cake (may not work)