Tropical Coconut Chiffon Cake
Source of Recipe
Mai
Recipe Introduction
This light and airy cake isn�t super-sweet, thus making it the perfect foil for its luscious whipped cream and sweet fruit filling. Mangoes are pretty much available year-round now, as is fresh pineapple; in fact, both of these fruits have been on sale lately at our local markets here.
Though this confection contains coconut in three different guises�milk, flavoring and the actual fruit�some taste-testers thought the coconut flavor could be even more pronounced. If you�re a real coconut lover, increase the coconut flavoring a bit.
Chiffon cakes should be baked in either a tube or angel food pan and, like angel food cake, they should be cooled upside-down (inverted atop a long-necked bottle is the usual method), in order to retain their full height. Chiffon cakes freeze well, and are a good base for Baked Alaska, or for filled cakes that need to be served cold. Unlike butter- or shortening-based cakes, an oil-based chiffon cake will retain its soft texture in the fridge.
List of Ingredients
CAKE
14-ounce can coconut milk (not low-fat)
6 eggs, separated
1/2 teaspoon cream of tartar or 1 teaspoon lemon juice
1 1/2 cups (11 3/4 ounces) Baker�s Special sugar or granulated sugar, divided
2 1/2 cups (12 ounces) Queen Guinevere Cake Flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup (2 ounces) vegetable oil
2 teaspoons vanilla
1/8 teaspoon coconut flavor oil or 1 1/2 teaspoons coconut extract*
1/2 cup (2 ounces) toasted or unsweetened coconut** (plus 2 tablespoons to prepare the pan)
*The coconut flavor oil we sell in our Baker�s Catalogue is much stronger than a typical supermarket-type coconut flavor or extract, thus the great range in amounts between the two.
**We prefer to use toasted here, as the flavor is much richer.
FILLING
1/4 cup (2 ounces) water (or 1/4 cup juice from the drained pineapple)
1 teaspoon vanilla
1 drop coconut flavor oil or 1/4 teaspoon coconut extract
1 package (a scant 1 tablespoon, 1/4 ounce) unflavored gelatin
1 pint (16 ounces) heavy cream
1/4 cup Baker�s Special sugar or granulated sugar
3 cups (about 1 1/2 pounds to start) peeled fruit, diced medium to fine; papayas, mangoes, peaches, pineapple (or a 15-ounce can of crushed pineapple) are all good choices.*
*If you use canned pineapple, drain it and reserve 1/4 cup of the liquid.
Recipe
CAKE: Place the coconut milk in a small saucepan. Bring it to a simmer, and cook until it�s reduced by about one-third, to yield 1 cup. This will take about 20 minutes. Remove it from the heat, and set it aside to cool.
Prepare a 10-inch tube or angel food pan by greasing it lightly and sprinkling it with 2 tablespoons of coconut.
Separate the eggs carefully; even a small amount of yolk in the whites may prevent them from beating up properly. In a large mixing bowl, beat the egg whites with the cream of tartar or lemon juice until foamy. Gradually add 3/4 cup of the sugar, and continue beating until stiff and glossy. Set the whites aside.
In a medium-sized bowl, whisk together the flour, baking powder and salt. Set the mixture aside. In a larger bowl, beat the remaining 3/4 cup sugar with the egg yolks, oil and flavorings until pale yellow. Fold in the dry ingredients alternately with the thickened, cooled coconut milk and beat until well blended (about 2 minutes at medium speed on a stand mixer, or longer with a hand mixer). Gently fold in about half the whipped egg whites, using a wire whip or rubber spatula. Be sure to scrape the bottom of the bowl so everything is well combined. Fold in the remaining egg whites, and the 1/2 cup coconut. Pour the batter into the prepared pan.
BAKING: Bake the cake in a preheated 325�F oven for 40 minutes, then increase the heat to 350�F and bake for an additional 10 to 15 minutes, for a total baking time of 50 to 55 minutes. The cake will be done when a finger gently pressed into the top doesn't leave a print; you�ll be able to hear a crackling sound, if you listen carefully. Cool the cake upside down (by up-ending it on a long-necked bottle) for 30 minutes. Use a thin, flexible knife to loosen the sides and middle of the cake, and remove it from the pan.
FILLING: Place the water (or juice) and flavorings in a small heatproof cup. Sprinkle with the gelatin, and let the gelatin soften for about 5 minutes. Use a microwave to melt the gelatin (or transfer the contents of the cup to a small saucepan, and heat over low heat). Stir to be sure the mixture is smooth, and set it aside to cool for about 10 minutes, until it�s at room temperature.
Beat the heavy cream and sugar just until the mixture begins to thicken, but doesn�t yet hold a peak. Add the gelatin mixture while beating on slow speed. Beat just until the whipped cream will hold a peak, then fold in the diced fruit. (We used a combination of mangoes and peaches, which was very tasty.)
ASSEMBLY: Cut the cake into three horizontal 1-inch layers. Spread one-third of the filling atop each layer, stacking the layers; yes, there�ll be a layer of filling on the top, upon which it�s nice to sprinkle some extra coconut. Refrigerate the cake for 1 hour or so before serving, then use a serrated edge knife for easiest slicing.
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