The Coconut Chiffon Cake

• CAKE LAYERS:
• 2 1/2 cups sifted cake flour
• 1 1/3 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon table salt
• 1/2 cup canola oil
• 5 large eggs, separated, at room temperature
• 1 tablespoon vanilla extract
• 1/2 teaspoon cream of tartar
• Shortening
• COCONUT-MASCARPONE FILLING:
• 1 (8-oz.) container mascarpone cheese
• 1/2 cup powdered sugar
• 1 tablespoon vanilla extract
• 3/4 cup whipping cream
• 1 (6-oz.) package frozen grated coconut, thawed
• WHITE CHOCOLATE BUTTERCREAM FROSTING:
• 1 1/2 (4-oz.) white chocolate baking bars, chopped
• 2 tablespoons whipping cream
• 1 cup butter, softened
• 3 cups sifted powdered sugar, divided
• 2 teaspoons vanilla extract
• 3 cups sweetened flaked coconut

1. Prepare Cake Layers: Preheat oven to 350u0b0. Stir together sifted cake flour and next 3 ingredients in bowl of an electric stand mixer. Make a well in center of flour mixture; add oil, egg yolks, vanilla extract, and 3/4 cup water. Beat at medium speed 1 to 2 minutes or until smooth.
2. Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Fold one-third of egg whites into batter; fold remaining whites into batter. Spoon batter into 4 greased (with shortening) and floured 8-inch round shiny cake pans (about 2 cups batter in each pan).
3. Bake at 350u0b0 for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. (Do not overbake--cakes will be a very pale golden color.) Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).
4. Prepare Filling: Stir together mascarpone cheese, 1/2 cup powdered sugar, and 1 Tbsp. vanilla in a large bowl just until blended.
5. Beat 3/4 cup cream at low speed with an electric mixer until foamy; increase speed to medium-high, and beat until soft peaks form. Fold whipped cream into mascarpone mixture until well blended. Add thawed grated coconut, and stir just until blended. Spread mixture between cake layers (about 1 1/3 cups per layer). Cover with plastic wrap, and chill 12 hours.
6. Prepare White Chocolate Buttercream Frosting: Microwave chopped white chocolate and 2 Tbsp. whipping cream in a microwave-safe bowl at MEDIUM (50% power) 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Cool completely (about 20 minutes).
7. Beat 1 cup softened butter and 2 cups powdered sugar at low speed with an electric mixer until blended. Add white chocolate mixture, 2 tsp. vanilla, and remaining 1 cup powdered sugar, and beat at high speed 2 to 3 minutes or until fluffy. Spread frosting on top and sides of cake. Cover top and sides of cake with 3 cups flaked coconut, gently pressing coconut into frosting.
8. Test Kitchen Tip: Be sure to measure flour after sifting. (If you measure before sifting, you'll end up with too much flour and a dry cake.) Check for doneness at the minimum bake time--even 1 or 2 minutes of extra baking can also create a dry cake.
9. We tested with Birds Eye Tropic Isle Fresh Frozen Flake Grated Coconut and Mounds Sweetened Coconut Flakes.

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