Dessert

Coconut chiffon cake with meringue icing

Name: Coconut chiffon cake with meringue icing
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Ingredients: 2 cups (300g) plain flour, sifted; 600.00g caster sugar; 3 tsp baking powder; 1/2 cup (125ml) sunflower oil; 3 tsp coconut essence; 1 cup (250ml) orange juice; 5 eggs, separated, plus 3 extra eggwhites; 1 tsp cream of tartar; Toasted coconut shavings, to decorate; 4 eggwhites; 1 1/2 tbs glucose syrup; 2 tsp coconut essence

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Coconut chiffon cake with meringue icing

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by delicious. team

delicious. team

Oct 02, 2015

Need to wow a crowd? This meringue covered coconut chiffon cake has got you covered.

2 cups (300g) plain flour, sifted
300g caster sugar
3 tsp baking powder
1/2 cup (125ml) sunflower oil
3 tsp coconut essence
1 cup (250ml) orange juice
5 eggs, separated, plus 3 extra eggwhites
1 tsp cream of tartar
Toasted coconut shavings, to decorate

Coconut Icing

4 eggwhites
300g caster sugar
1 1/2 tbs glucose syrup
2 tsp coconut essence

Method

1.

Preheat the oven to 160°C. Grease and line the base, but not the sides, of two 20cm springform cake pans with baking paper (do not grease the sides of pans).
2.

Combine flour, sugar, baking powder and 1 tsp salt. Make a well in the centre and add oil, coconut essence, orange juice and egg yolks, and whisk until smooth. Using an electric mixer, whisk eggwhites and cream of tartar until stiff peaks form. Stir one-quarter eggwhite mixture through flour mixture to loosen, then fold through remaining eggwhite. Divide mixture evenly between pans and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool completely in pans. Run a sharp knife around inside edge of pans to release cake from sides. Invert onto a wire rack.
3.

For the icing, combine all ingredients, except coconut essence, with 1/3 cup (80ml) water in a heatproof bowl set over a saucepan of simmering water. Beat with electric beaters for 7 minutes or until thick, glossy and doubled in volume. Transfer to an electric mixer and whisk on high speed for 5 minutes or until cooled. Add coconut essence, and whisk to combine.
4.

Place one cake on a cake stand. Top with a little icing, then top with remaining cake and spread with remaining icing. Sprinkle over toasted coconut to serve.