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Coconut Chiffon Cake

Embrace the exotic allure of our Metric Coconut Chiffon Cake. Delicately infused with coconut and a hint of crystallized ginger, this airy masterpiece is a journey to tropical paradise. Prepare to be transported by the flavors of this light and moist cake, crowned with a luscious coconut frosting and a sprinkle of toasted sweetened coconut. Tropical dreams do come true.

Total Time
2 hours 30 min
Simple & Professional Tasty Recipes

Ingredients for 12 Servings

  • For the Cake:
    5 large eggs, separated
    3 teaspoons finely chopped crystallized ginger
    300g sugar, divided
    270g cake flour
    10g baking powder
    2.5g salt
    2 large eggs
    120ml canola oil
    60ml water
    10ml coconut extract
    5g cream of tartar

    For the Frosting:
    225g butter, softened
    1kg icing sugar
    120ml evaporated milk
    10ml coconut extract
    2.5g salt
    225g sweetened coconut, toasted

    candied orange and lime peel for garnish

Total Time

  • Preparation Time
    30 min
  • Cooking Time
    45 min – 55 min
  1. 1. Prepare the Cake:
    Preheat your oven to 170°C (340°F). Ensure the rack is positioned in the middle of the oven.
    In a large mixing bowl, sift together the cake flour, 200g of sugar, baking powder, and salt.

    2. Create the Cake Batter:
    In a separate bowl, whisk together the egg yolks, canola oil, water, and coconut extract until well combined.
    Gradually add the wet mixture to the dry ingredients, stirring until a smooth batter forms.
    Gently fold in the finely chopped crystallized ginger.

    3. Whip the Egg Whites:
    In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form.
    Gradually add the remaining 100g of sugar, beating until stiff, glossy peaks form.

    4. Combine Batter and Egg Whites:
    Carefully fold the whipped egg whites into the cake batter in three parts, ensuring it’s well incorporated without deflating the mixture.

    5. Bake the Cake:
    Pour the batter into 3 greased 10-inch (25 cm) tube or chiffon cake pan.
    Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
    Let the cake layers cool down for at least 10min. This is still a part oh the baking process.
    Invert the pans, one by one, onto a wire rack and let it cool completely.

    6. Prepare the Frosting:
    In a mixing bowl, beat the softened butter until creamy.
    Gradually add the icing sugar, evaporated milk, coconut extract, and salt. Beat until smooth and fluffy.

    7. Frost and Decorate:
    Once the cake layers have cooled, frost them generously with the coconut frosting while packing one layer on top of the other.
    Coat the layered cake completely and evenly with the frosting.
    Sprinkle the toasted sweetened coconut over the frosting.
    Optionally, garnish with candied orange and lime peel for an extra burst of flavor.


This Coconut Chiffon Cake is a slice of paradise on a plate, perfect for any occasion. Enjoy the tropical flavors and the delightfully light texture of this exquisite dessert.

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