Zutaten für Coconut Chiffon Cake
- 1 cup egg whites
- 1/2 teaspoon cream of tartar
- 1 1/2 cups granulated sugar
- White Cake Mix
- 1/2 cup light coconut milk
- 1/2 cup oil
- 2 teaspoons coconut extract
- 2 drops yellow food coloring
- Cream Cheese Frosting
- 1 cup marshmallow creme
- 1/2 cup sweetened flaked coconut
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 egg yolks
- 8 ounces cream cheese
- 1/2 cup butter
- 3 cups powdered sugar
- 2 tablespoons coconut milk
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Zubereitung von Coconut Chiffon Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- In a large bowl, whisk together the cake flour, baking powder, and salt.
- In a separate bowl, whisk together the egg yolks, sugar, and coconut extract until pale and thick.
- Gradually add the oil to the yolk mixture, whisking until combined.
- In another bowl, beat the egg whites until stiff peaks form. Gradually add the cream of tartar and continue beating until glossy.
- Gently fold the dry ingredients into the yolk mixture until just combined.
- Gently fold in one-third of the beaten egg whites to lighten the batter.
- Gently fold in the remaining egg whites until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Inverter the cake immediately onto a wire rack and let it cool completely.
- Once completely cooled, frost with your favorite coconut frosting.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
242g
Fat
30g
Carbs
25g
