Coconut Chiffon Bundt Cake with Coconut Frosting
- 1 3/4 cups cake flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 1/4 cups sugar
- 1 cup sweetened shredded coconut
- 7 large eggs, separated
- 3/4 cup unsweetened coconut milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 1/4 cups confectioners' sugar
- 1/4 cup unsweetened coconut milk
- Toasted shredded coconut, for garnish
- Make the cake Preheat the oven to 350.
- Lightly grease a 10-inch Bundt pan and dust with flour.
- In a large bowl, sift the 1 3/4 cups of cake flour with the baking powder, salt and 3/4 cup of the sugar.
- Stir in the shredded coconut.
- In another large bowl, whisk the egg yolks with the coconut milk, oil and vanilla.
- Make the cake In the bowl of a stand mixer fitted with the whisk, beat the egg whites until frothy, 1 to 2 minutes.
- With the mixer on, gradually add the remaining 1/2 cup of sugar and beat until the whites are glossy and soft peaks form, 1 to 2 minutes.
- Make the cake Make a well in the center of the dry ingredients.
- Mix in the coconut milk mixture until incorporated.
- Stir one-fourth of the beaten egg whites into the batter, then carefully fold in the remaining beaten whites until no streaks remain.
- Scrape the batter into the prepared pan.
- Make the cake Bake the cake for 45 to 50 minutes, until golden and the edges start to pull away from the pan.
- Transfer to a rack and let cool for 1 hour.
- Run a paring knife around the side of the cake to loosen it, then invert the cake onto a plate.
- Make the frosting In a medium bowl, whisk the confectioners' sugar with the coconut milk until smooth.
- Spoon the frosting over the cooled cake, allowing it to drip down the side.
- Garnish with toasted shredded coconut.
cake flour, baking powder, kosher salt, sugar, coconut, eggs, unsweetened coconut milk, vegetable oil, vanilla, sugar, unsweetened coconut milk, coconut
Taken from www.foodandwine.com/recipes/coconut-chiffon-bundt-cake-coconut-frosting (may not work)