Coconut Chiffon Cake

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1/2 cup sugar
• 2 large eggs, separated
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut milk
• 1/2 cup flaked coconut
• For the icing:
• 1/4 cup butter, softened
• 1/4 cup coconut milk
• 1/2 teaspoon vanilla extract
• 3 cups powdered sugar
• 1/2 cup flaked coconut

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the coconut milk. Fold in the coconut flakes.
3. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the batter. Pour batter into the prepared pan.
4. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
5. To make the icing, cream together the butter, coconut milk, and vanilla. Gradually beat in the powdered sugar until the desired consistency is reached. Spread over the cooled cake, and sprinkle with the remaining flaked coconut.

Interesting Facts

• Chiffon cakes are made with vegetable oil instead of butter.
• Chiffon cakes are usually made in round pans to help prevent the cake from collapsing.
• Coconut is a popular flavor in many desserts, especially in the American South.