Coconut Chiffon Cake

Yes, this cake is a lot of work. But trust me, it is worth it. I have tried a number of coconut cake recipes over the years, and this is the one I return to time and time again. I make at least a dozen of these every Christmas and this is the cake that people always ask me to make come charity auction time.

Cake:

2 large eggs, separated

1 ½ cups sugar, divided

2 ¼ cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

3 cup vegetable oil

1 cup milk, divided

1 ½ teaspoons vanilla extract

Icing:

2 ¼ cups sugar

½ cup water

3 tablespoons light corn syrup

3 large egg whites

2 tablespoons powdered sugar

1 fresh coconut

To make the cake: Preheat the oven to 350 degrees. Grease and flour three 8-inch cake pans. Set aside. In a small bowl beat the egg whites with an electric mixer until soft peaks begin to form. Gradually add ½ cup of the sugar and continue to beat for 1 minute. In a medium bowl sift the remaining 1 cup sugar, flour, baking powder, and salt. Add the oil and ½ cup of the milk. Beat for 1 minute. Add the remaining ½ cup milk, egg yolks, and vanilla. Beat 1 more minute. Fold in the egg whites with a spatula.

Divide the batter among the 3 prepared cake pans. Bake for 20 minutes or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 10 minutes. Remove the cakes from the pans and place on waxed paper to continue to cool. Allow the cakes to cool completely before icing.

To make the icing: In a large saucepan mix the sugar, water, and light corn syrup together. Place over medium heat and cook until a soft ball forms, stirring occasionally until it reaches a temperature of 238 degrees. This should take 4 to 6 minutes.

While the sugar mixture cooks, add the egg whites to the bowl of a stand mixer and beat until soft peaks form. When the sugar mixture has reached the desired temperature, with the mixer running at medium speed, gradually add sugar mixture to the beaten egg whites. Continue to beat until all the syrup is incorporated into the egg whites. Continue to mix for 6 to 8 minutes until the icing is creamy and soft peaks form. Add the powdered sugar and mix for 1 additional minute.

Pierce the eye of the coconut with an ice pick and drain the coconut water into a small bowl. Crack the coconut shell, pry out the meat, and peel with a vegetable peeler. Grate the coconut meat with a fine grater.

To assemble the cake: Place one layer on the cake plate. Prick the layers with a fork and drizzle 3 of the coconut water over the layer. Place 3 of the icing on the first layer and frost the top and side. Sprinkle 3 of the grated coconut over the icing. Repeat the layers until finished. Cover and place in the refrigerator for at least 4 hours before serving.

Makes 1 cake or 12 to 14 servings.

NOTE: Keep refrigerated—if leftovers remain.