Recipe: Coconut Chiffon Cake

COCONUT CHIFFON CAKE

1 cup egg whites (6 or 7)
2 cups sifted cake flour
1 1/3 cups sugar
2 1/2 tsp baking powder
1 tsp salt
1/2 cup salad oil
6 egg yolks
2 tbsp coconut extract
1 tsp vanilla extract
1/2 tsp cream of tartar
1 (3 1/2 oz) can flaked coconut

Let egg white warm to room temperature in large bowl of electric mixer - about 1 hour.

Meanwhile, preheat oven to 325 degrees F.

Sift flour with sugar, baking powder and salt into another large bowl. Make well in center. Add, in order, oil, egg yolks, 2/3 cup water and the coconut and vanilla extracts; beat with spoon until smooth; set aside.

Beat egg whites at high speed with cream of tartar until stiff peaks form when beater is slowly raised.

With whisk or rubber scraper, 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 neck of bottle; let cool completely - about 1 1/2 hours.

Carefully loosen cake from pan; remove. Serve plain or sprinkle lightly with powdered sugar.

Source: Magazine Clipping