Coconut Chiffon Cake Taste Life Food

COCONUT CHIFFON CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes., Meanwhile, place ginger and 2 tablespoons sugar in a small food processor; cover and process until finely chopped., In a large bowl, combine the flour, 1-1/4 cups sugar, baking powder, salt and ginger mixture. In another bowl, whisk the egg yolks, eggs, oil, water and extract. Add to dry ingredients; beat until well blended., Add cream of tartar and remaining sugar to egg whites; beat with clean beaters until stiff peaks form. Fold into batter., Gently spoon into 3 ungreased 9-in. round baking pans. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 22-26 minutes or until cake springs back when lightly touched., Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy. Add the confectioners' sugar, milk, extract and salt; beat until smooth. , Place bottom cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Frost sides of cake with remaining frosting. Press coconut over top and sides of cake. Garnish with orange and lime peel if desired. Refrigerate until serving.

COCONUT CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine the flour, sugar, baking powder, and salt mixing well. Make a well in the center of the flour mixture and add the vegetable oil, egg yolks, water, vanilla extract, and almond extract. Beat until smooth.
• In a large bowl beat the egg whites and the cream of tartar until stiff peaks form. Pour the egg yolk mixture gradually over the beaten egg whites and fold until just blended. Fold in the flaked coconut. Pour batter into an ungreased 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and bake for 10 to 15 minutes longer. Top will spring back when touched lightly. Turn pan upside down until cake is cool before removing from pan. Remove cooled cake from pan and frost if desired.

COCONUT CHIFFON CAKE

Steps:

• Preheat oven to 325.
• Let egg whites warm to room temperature in large mixing bowl.
• Sift and measure flour; mix with sugar, baking powder and salt into another large bowl. Make well in center.
• 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.
• Stir in coconut.
• Beat egg whites at high speed with cream of tartar until stiff high peaks form when beater is slowly raised.
• 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.
• Pour into an ungreased 10-inch tube pan.
• Bake 50 - 60 minutes, or until cake springs back when gently pressed with fingertip.
• Invert cake (over long neck bottle); let cool completely-about 1-1/2 hours.
• Carefully loosen cake from pan and remove.
• Serve plain or sprinkle lightly with confectioner's sugar.
• Enjoy!

COCONUT PANDAN CHIFFON ICE CREAM

Steps:

• For the cake: In a saucepan, pour the coconut milk and set on medium heat. Cut the frozen pandan leaves into small chunks and place in the coconut milk to steep. Cook until the temperature reaches 180 degrees F, then turn off the heat and let sit for 15 to 20 minutes. Strain and reserve the coconut pandan milk.
• Preheat the oven to 350 degrees F. Oil a 9-inch springform pan and line with parchment paper.
• To a stand mixer, add the sugar, egg yolks, avocado oil, salt, pandan extract and reserved coconut pandan milk blend. Beat with the whisk attachment until foamy, then sift in the flour. Pour the batter into a separate mixing bowl.
• In the now empty mixer bowl, add the egg whites and beat until stiff, about 5 minutes.
• Gently fold the egg whites into the batter. Do not overmix or you will knock out the air in the egg whites and the cake will be flat.
• Pour the mixture into the prepared pan.
• Bake until a skewer inserted in the center comes out clean, 45 to 50 minutes. Transfer the cake in the pan to the freezer for 20 to 30 minutes. (Freezing your finished cake has many benefits in ice cream making; you can easily cut into chunks, the cake has more body and it doesn't tear apart when folding into ice cream. Because it is already cold, you also don't have to worry about ice crystals forming around the cake when it freezes.) Cut into hunks.
• For the ice cream: In a saucepan, pour the milk, cream and coconut cream together. Turn the heat to medium and slowly stir. Bring to 120 degrees F.
• Meanwhile, in a mixing bowl, combine the sugar, salt and egg yolks. Mix thoroughly with a whisk, but not to the point where it is foamy.
• When the milk blend reaches 120 degrees F, slowly add the egg mixture, whisking constantly. It's important to pay attention and not pour too quickly, or you could curdle the egg (super gross). Continue to slowly stir with a silicone spatula, making sure to constantly scrape the bottom. Keep an eye on the temperature of the custard; at 138 to 140 degrees it will start to slightly thicken. When temp reaches 145 degrees F, turn off the heat and remove the pan from the range.
• Pour the custard into a mixing bowl and float the mixing bowl in an ice bath to cool to 40 degrees F. (The colder the custard pre-churn, the creamier the result will be.)
• Pour the cold custard into an ice cream maker and turn on. Let churn until it has a soft serve-like consistency, 10 to 15 minutes. Scrape the finished ice cream into a mixing bowl and fold in hunks of pandan chiffon cake. Freeze to finish hardening, about 1 hour.
• Top scoops of the ice cream with some shredded coconut before serving.

COCONUT CHIFFON CAKE

Steps:

• Heat oven to 350 degrees; you'll need a 10-inch tube pan with removable core and bottom (not nonstick).
• For cake, beat egg whites and cream of tartar in large bowl with mixer on medium until soft peaks form when beaters are lifted.
• Gradually beat in sugar until incorporated.
• Continue to beat on high until stiff, shiny peaks form.
• In second large bowl (no need to wash beaters), beat remaining cake ingredients on medium speed until blended.
• Continue to beat on high until smooth, about 3 minutes.
• Add egg whites to top of batter and fold in with rubber spatula until combined.
• Scrape batter into ungreased pan; smooth top and tap pan on counter a few times to settle batter.
• Bake 1 hour or until pick inserted in center comes out clean.
• Invert pan onto its core on countertop and cook cake completely.
• Loosen cake around sides of pan and core with long thin-bladed knife; lift cake from pan sides by the tube.
• Cut away cake from pan bottom and invert onto rack, then immediately reinvert cake right side up on a serving plate.
• Frosting: Fold cream cheese and marshmallow creme together in a medium bowl until blended.
• Spread evenly over cake.
• Cover frosting with coconut, gently pressing to adhere.