Coconut Chiffon Cake

 

It's March in northern Vermont, which means that it's still cold as hell, there is snow and ice everywhere... and I am dreaming of escaping to a tropical paradise. Which of course, will remain a dream, as getting to a tropical paradise during a global pandemic is not easy. 

What is easy is baking this cake which will make you FEEL like you are on a tropical island. Light, airy, just the right amount of sweet, and just the slightest hint of coconut... pair it with a frozen rum drink of your choice, close your eyes, and trust me, you will BE in a tropical paradise. 

You're welcome.

Coconut Chiffon Cake (Gluten and Dairy Free)

adapted from "Gluten-Free Flavor Flours" by Alice Medrich

The cookbook I took this from has been a treasure trove of gluten-free goodness for me. I highly recommend anyone who wants to bake gluten-free to buy it! Alice Medrich is a world-class pastry chef and every recipe in this book is wonderful. When I'm substituting gluten-free flours for all-purpose flour in another cake cookbook, I usually refer to Alice's recipes in "Gluten-Free Flavor Flours" first to see if my flour choice, and ingredient ratios, are correct. 

Also I purposeful did not give volume measurements here. If you don't have one, go buy a $15 electric scale at your local kitchen store, it will make your baking SO much accurate, and ergo SO much better. You're welcome.

140 g sugar

2 large egg yolks, at room temperature

3/8 cup coconut water* or light/low-fat Asian coconut milk

1/4 cup vegetable oil

1 tsp vanilla

35 g unsweetened dried shredded coconut

100 g white rice flour

1 1/2 tsp baking powder

1/4 tsp salt

4 large egg whites, at room temperature

1/4 tsp cream of tartar

Line an 8x3 or 9x2** cake pan with parchment or a silicone cake liner. Do not grease the sides of the pan! Preheat the oven to 325.

Weigh the sugar out in a large mixing bowl and then take out two tablespoons' worth and set aside (to use later when whipping the egg whites.) Add in the egg yolks, coconut water or milk, vegetable oil, vanilla, dried coconut, rice flour, baking powder and salt. Whisk together until thoroughly combined.

In a standing mixer fitted with the whisk attachment, whisk the egg whites and cream of tartar on medium-high speed until very soft peaks form when you lift the whisk. Slowly add in the reserved 2 tablespoons of sugar, and beat until the whites are very stiff, but not dry. If you don't know what dry beaten egg whites look like then aim for under-beating them, then take the bowl and hold it over your head. You know they've been beaten enough if they stay completely in place (and don't fall on your head)!*** 

Fold 1/4 of the beaten egg whites into the yolk mixture until thoroughly incorporated. Then gently fold in the rest of the egg whites, folding until just combined. Scrap mixture into prepared pan and bake in the center of the oven. If using an 8x3 pan bake for 40-45 minutes at 300, if using a 9x2 pan bake for 28-33 minutes at 325, or until a toothpick inserted into the center comes out clean, or the top springs back just slightly when pressed with your fingertip. 

Let the cake cool completely in the pan, then use a knife to loosen the cake from the edges of the pan, then invert onto a cake platter and peel off the parchment or silicone liner. Enjoy plain, or with a splash of rum. Or Alice suggests it goes splendidly with grilled pineapple slices. 

*use a brand like Goya that has a real punchy coconut flavor

** I had much more success using an 8x3, but if you don't have that size a 9x2 will be fine.

*** This is a trick I've seen bakers do on the Great British Baking Show. I've whipped so many egg whites in my life that I don't need to do this, but I still do it anyway because it's fun!