Coconut Lime Chiffon Cake Recipe

5 from 1 vote

Coconut Lime Chiffon Cake Recipe

Coconut Lime Chiffon Cake is light and fresh, made with real citrus and soft coconut. It's a simple summer dessert that holds up well even in warm weather.

Prep Time20

Cook Time45

Total Time1 5

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Dairy Free, Vegetarian

Servings: servings

Calories: 333kcal

Author: Andrea

Ingredients

1 3/4 cup all-purpose flour
1 1/2 cup sugar
1/3 cup unsweetened shredded coconut
1 tbsp baking powder
1/2 tsp kosher sea salt
7 large eggs separated
1/2 cup lime juice
1/2 cup coconut oil melted and slightly cooled*
1/4 cup water
3 tbsp lime zest
1 tsp vanilla extract
1/2 teaspoon cream of tartar

For the Glaze

2/3 cup powdered sugar sifted
2 tbsp full fat coconut milk**
2 tsp lime juice
1/2 tsp lime zest
pinch kosher sea salt

Optional Garnishes

unsweetened coconut flakes
lime zest
fresh berries
fresh mint or basil

Instructions

Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Line the bottom of a 10-inch tube pan with parchment paper (do not grease the sides); set aside.
In a large mixing bowl, whisk together the flour, sugar, coconut, baking powder, and salt.
In a medium mixing bowl, whisk together the egg yolks, lime juice, coconut oil, water, lime zest, and vanilla extract. Make a small well in the center of the dry ingredients and pour in the wet ingredients. Mix just until combined, taking care not to overmix.
In the bowl of a stand mixer fitted with the whisk attachment (or a hand mixer with the whisk attachment), combine the egg whites and cream of tartar. Beat on medium speed for 1 minute, then gradually increase to medium-high and beat for 3 to 4 minutes or until stiff peaks form. Use a large rubber spatula to gently fold the egg whites into the batter.
Pour the batter into the prepared pan, then gently tap the pan on the counter 3 times to remove air bubbles. Place in the oven and bake for 45 to 55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Invert the pan and let the cake cool for about 90 minutes. Once the cake has cooled, run a thin knife around the edge to loosen it and invert it onto a serving platter (a thin wire cake tester or offset spatula works well for this).

To Make the Glaze

Whisk all of the ingredients together in a small mixing bowl. Poke the top of the cake several times with a toothpick or cake tester, then drizzle the glaze over the cooled cake. Allow the glaze to set, about 10–15 minutes. Garnish before serving, if desired.

Notes

*Vegetable or canola oil can be used in place of coconut oil.

**Regular milk can be substituted for coconut milk.

STORE this Coconut Chiffon Cake at room temperature for up to 2 days in an airtight container or tightly covered. For longer storage, refrigerate for up to 5 days once fully cooled, and let it come to room temperature before serving for the best texture.

To FREEZE, wrap the unglazed cake in plastic wrap followed by foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then glaze and garnish before serving. Avoid freezing the cake with glaze, as it may affect the texture after thawing.

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