COCONUT CHIFFON CAKE -LARGE CAKE
Step 1 Measure and sift together into a big mixing bowl:
2 cups all purpose flour
1 1/2 cups granulated sugar.
3 teaspoon baking powder
1 teaspoon salt
Make a well and add in order:
1/2 cup cooking oil (I use Wesson)
7 unbeaten egg yolks (medium sized eggs)
3/4 cup cold water
1 teaspoon vanilla
1 teaspoon almond extract
Beat with a spoon until smooth (I use electric mixer)
Step 2
Measure into large mixing bowl:
1 cup egg whites (7 or 8)
1/2 teaspoon cream of tartar
Beat by hand until whites form very stiff peaks. Do not underbeat.
Step 3
Pour egg yolk mixture gradually over beaten egg whites -gently folding
with rubber scraper just until blended. Do not stir.
Fold in
3/4 cup shredded coconut
Pour into ungreased pan immediately and bake at 350 degress, 45-50 min.
I generally use my 10 cup bundt pan.
