Step-by-Step Guide to Make Speedy Fluffy and Moist♪ How to make Coconut Chiffon Cake

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Favorite Fluffy and Moist♪ How to make Coconut Chiffon Cake. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Fluffy and Moist♪ How to make Coconut Chiffon Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fluffy and Moist♪ How to make Coconut Chiffon Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fluffy and Moist♪ How to make Coconut Chiffon Cake is 17 cm (6.7 inch) round tube pan. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Fluffy and Moist♪ How to make Coconut Chiffon Cake using 15 ingredients and 17 steps. Here is how you cook it.

Fluffy and Moist Coconut Chiffon Cake (the cake with coconut milk)! ''Baking powder'' is not used, but the cake rises well and is springy.

Ingredients and spices that need to be Take to make Fluffy and Moist♪ How to make Coconut Chiffon Cake:

1. 4 eggs (240g or 8.4 oz)
2. 1 Tbsp granulated sugar, for egg yolk
3. 50 g (1.8 oz) granulated sugar, for egg white
4. 45 g (1.6 oz) vegetable oil
5. 1 Tbsp soy milk (or milk)
6. 60 g (2.1 oz) coconut milk
7. 10 g (0.4 oz) finely shredded coconut
8. 50 g (1.8 oz) cake flour
9. 20 g (0.7 oz) bread flour
10. Topping
11. powdered sugar + water a little
12. finely shredded coconut for dusting
13. Baking temperature and time
14. 180 ℃ / 356 F for 32 minutes
15. Preheating; 210℃ / 410 F

Instructions to make to make Fluffy and Moist♪ How to make Coconut Chiffon Cake

1. My You tube Recipe Channel→ Fumie's Recipe https://youtu.be/ncHgFfbwggI
2. Preheat an oven to 210℃ / 410 F. Separate the egg yolk from the egg white. Put the egg yolks in a large bowl. Put the egg whites in another large bowl and chill in a fridge. Put coconut milk and milk in a small bowl. Place the small bowl in around 50℃ / 122 F hot water to warm; set aside. If you mix water and boiling water in the same ratio, it reaches about 50℃ / 122 F.
3. Add 1 Tbsp granulated sugar to the egg yolk. Use a whisk to beat for 1 minute.
4. With stirring, drizzle oil little by little over. After adding all, stir for another 1 minute.
5. With stirring, drizzle the warm coconut milk mixture little by little over. After adding all, stir for another 1 minute.
6. Sift cake flour and bread flour over. Stir it until smooth, and then beat speedy 30 times. Add finely shredded coconut and stir. Set aside.
7. Take the egg white out from the fridge. Use an electric hand mixer to beat on high speed. When it turns white, add half the granulated sugar. Beat for another a minute until heavy, and add the other half of sugar and beat.
8. Beat it until stiff peaks form. The tip should hang down lightly. Beat slowly on low speed for a min to smooth it.
9. Add the meringue to the egg yolk batter in 3 parts. 1st addition, use a whisk to stir well until smooth.
10. 2nd and 3rd addition, use a spatula to fold it into the cake batter while scooping carefully and gently until you don’t see the big chunk of meringue left.
11. Next, use a whisk to scoop it up and let it slip through your whisk. Repeat until smooth 30-50 times.
12. Finally, use a clean spatula to scrape off the batter from the edge or bottom and fold it 10 times. The batter should be smooth and glossy.
13. Pour the batter into an ungreased tube pan. Stir it with a bamboo skewer to flatten. Hold down the top of the tube and drop it lightly 2-3 times to remove large bubbles. Lower the oven to 180℃ / 356 F and bake for 32 minutes.
14. Upside it down immediately. Let it sit as it is for 4 hours or more to cool completely. (If possible, wrap it with a plastic bag to seal it, and put it in a fridge overnight. You can remove the cake from the pan cleanly.)
15. Remove the cake from the pan. Use your hands to press gently the edge and center (around the tube) to press down the cake until half the height.
16. Upside down, hold down the bottom plate, and lift the side to push the cake out. Next, gently press the outside of the cake to peel it off from the bottom plate.
17. [For Topping] Mix water and powdered sugar until smooth. Drizzle the powdered sugar glaze to the top. Sprinkle finely shredded coconut over the top to stick it to the cake. It's all done! Fluffy and super moist, it tastes good.

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