Coconut chiffon cake

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If you have one coconut in an hour you'll have to drink tea with a cake.)) And yet, this cake, like all chiffon, it turns out a little moist, not completely dry and you can eat just like that, without the cream and impregnation.

Ingredients for Coconut chiffon cake

Step by step instruction of cooking Coconut chiffon cake

Шаг 1

Pour over the coconut water to clean the dust and dirt. One of the three holes in the coconut is soft. Browse it and using a thin knife open a hole. Shook out the water or insert a straw and drink it. Tap a few times with a hammer on the Meridian of coconut and it is easy to crack.

Шаг 2

Separate the whites from the yolks, whites put in the refrigerator. In a bowl mix sifted flour, brown sugar, baking powder and a pinch of salt.

Шаг 3

Now, add liquid ingredients, ice water, vegetable oil and egg yolks. Turn on the mixer and briefly mix all to combine. Stir in chips and mix again briefly.

Шаг 4

Turn on the oven on 180C. In proteins add a pinch of salt or citric acid and whisk them until fluffy stable foam.

Шаг 5

Lubricate the form of butter or cover with parchment paper and pour the batter. Put in preheated oven. Bake for 30-40 minutes until dry kindling.

Шаг 6

I have left a small piece of coconut, which I use peelers cut into thin slices. This will be the decoration for our cake.

Шаг 7

Cool the cake without removing it from the mold, then gently remove it. In principle, it is possible to eat. If you bake the biscuit in a rectangular shape, you can cut it into squares, sprinkle with powdered sugar and serve.

Шаг 8

Cream can make any. I just whipped 150 ml heavy cream and, adding to them 150 g boiled condensed milk, again beat.
2/3 of the cream I smeared on the bottom crust and the rest of the cream poured on top. Sprinkled with coconut chips.
All! Tasty, fast and beautiful! For unexpected guests - a great option.