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Authors: Joanne Chang
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directly to the bottom of the pan during baking.) Scrape all of the non-streusel batter into the prepared pan and smooth the top. Then top with the streusel batter, spreading it in an even layer and smoothing it out.
7. Bake for 40 to 50 minutes, or until the center of the cake springs back when you press it and the top is pale golden brown. Let cool in the pan on a wire rack for at least 3 hours, or until completely cool, then run a paring knife around the edge of the pan and carefully pop out the cake and the removable insert. Run the knife around the bottom of the pan and invert onto a wire rack or plate, gently shaking until the cake pops out; then top with a second wire rack or plate and flip so it is right-side up.
8. The cake can be stored in an airtight container at room temperature for up to 2 days. Or store in the freezer, tightly wrapped in plastic wrap, for up to 2 weeks; thaw overnight at room temperature.
COCONUT CHIFFON CAKE WITH COCONUT GLAZE
I adore a light, fluffy coconut cake, and in the first
Flour
cookbook I included one of my favorite recipes: Toasted Coconut Angel Food Cake. Angel food cakes by nature have a lot of sugar in them. They are made with all egg whites, which can make a cake tough (think egg white omelettes, which are often tough and dry), and the antidote to dryness in baking is often sugar. Add sugar to something and it not only makes it sweeter but also much moister.
To make a moist, delicious, and light coconut cake but without as much sugar, I decided to go the chiffon cake route. Chiffon cakes look and taste similar to angel food cakes, but they are made with egg yolks and have added oil mixed into the batter, which makes them rich and tender. I also use full-fat coconut milk; make sure to stir before measuring to combine the coconut cream into the coconut water. I was able to decrease the amount of sugar in this cake to 140 g/ 2 / 3 cup (versus 300 g/1 1 / 2 cups in my angel food cake recipe) and still create a remarkably tender cake full of sweet coconut flavor with a barely sweet coconut-y glaze. Youâll need a 10-in [25-cm] tube pan with a removable bottom for this recipe.
MAKES
ONE
10-IN [25-CM] CAKE
200 g/2 cups sifted cake flour (if measuring by volume, sift the flour first and then measure)
140 g/ 2 / 3 cup granulated sugar
1 Tbsp baking powder
1 tsp kosher salt
80 g/1 cup shredded unsweetened coconut
100 g/ 1 / 2 cup vegetable oil, such as canola
7 large eggs, separated
240 g/1 cup coconut milk
1 Tbsp vanilla extract
COCONUT GLAZE
70 g/ 1 / 2 cup confectionersâ sugar
2 Tbsp coconut milk
2 Tbsp shredded unsweetened coconut
Shredded unsweetened coconut for garnish
1. Place a rack in the center of the oven and preheat to 350°F [175°C].
2. In a large bowl, using a rubber spatula or wooden spoon, stir together the cake flour, 70 g/ 1 / 3 cup of the granulated sugar, the baking powder, salt, and coconut until combined. In a small bowl, whisk together the vegetable oil, the egg yolks, coconut milk, and vanilla. Set both bowls aside.
3. Using a stand mixer fitted with the whisk attachment (or with an electric hand mixer), whip the egg whites on medium speed for 1 to 2 minutes, or until they are frothy and the tines of the whisk leave a trail in the whites. Slowly add the remaining 70 g/ 1 / 3 cup granulated sugar and continue to whip for 2 to 3 minutes more, or until the whites get a bit glossy and hold a soft peak when you raise the whisk from the whites.
4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Using a rubber spatula, stir the two together to make a batter. When the two are well combined, take a few large spoonfuls of the beaten egg whites and using a rubber spatula, fold into the batter. Add the rest of the whites and fold gently until well combined.
5. With a rubber spatula, scrape the batter into a 9-in [23-cm] ungreased tube pan with a removable bottom. Bake for 35 to 45 minutes, or until the cake is pale
7. Bake for 40 to 50 minutes, or until the center of the cake springs back when you press it and the top is pale golden brown. Let cool in the pan on a wire rack for at least 3 hours, or until completely cool, then run a paring knife around the edge of the pan and carefully pop out the cake and the removable insert. Run the knife around the bottom of the pan and invert onto a wire rack or plate, gently shaking until the cake pops out; then top with a second wire rack or plate and flip so it is right-side up.
8. The cake can be stored in an airtight container at room temperature for up to 2 days. Or store in the freezer, tightly wrapped in plastic wrap, for up to 2 weeks; thaw overnight at room temperature.
COCONUT CHIFFON CAKE WITH COCONUT GLAZE
I adore a light, fluffy coconut cake, and in the first
Flour
cookbook I included one of my favorite recipes: Toasted Coconut Angel Food Cake. Angel food cakes by nature have a lot of sugar in them. They are made with all egg whites, which can make a cake tough (think egg white omelettes, which are often tough and dry), and the antidote to dryness in baking is often sugar. Add sugar to something and it not only makes it sweeter but also much moister.
To make a moist, delicious, and light coconut cake but without as much sugar, I decided to go the chiffon cake route. Chiffon cakes look and taste similar to angel food cakes, but they are made with egg yolks and have added oil mixed into the batter, which makes them rich and tender. I also use full-fat coconut milk; make sure to stir before measuring to combine the coconut cream into the coconut water. I was able to decrease the amount of sugar in this cake to 140 g/ 2 / 3 cup (versus 300 g/1 1 / 2 cups in my angel food cake recipe) and still create a remarkably tender cake full of sweet coconut flavor with a barely sweet coconut-y glaze. Youâll need a 10-in [25-cm] tube pan with a removable bottom for this recipe.
MAKES
ONE
10-IN [25-CM] CAKE
200 g/2 cups sifted cake flour (if measuring by volume, sift the flour first and then measure)
140 g/ 2 / 3 cup granulated sugar
1 Tbsp baking powder
1 tsp kosher salt
80 g/1 cup shredded unsweetened coconut
100 g/ 1 / 2 cup vegetable oil, such as canola
7 large eggs, separated
240 g/1 cup coconut milk
1 Tbsp vanilla extract
COCONUT GLAZE
70 g/ 1 / 2 cup confectionersâ sugar
2 Tbsp coconut milk
2 Tbsp shredded unsweetened coconut
Shredded unsweetened coconut for garnish
1. Place a rack in the center of the oven and preheat to 350°F [175°C].
2. In a large bowl, using a rubber spatula or wooden spoon, stir together the cake flour, 70 g/ 1 / 3 cup of the granulated sugar, the baking powder, salt, and coconut until combined. In a small bowl, whisk together the vegetable oil, the egg yolks, coconut milk, and vanilla. Set both bowls aside.
3. Using a stand mixer fitted with the whisk attachment (or with an electric hand mixer), whip the egg whites on medium speed for 1 to 2 minutes, or until they are frothy and the tines of the whisk leave a trail in the whites. Slowly add the remaining 70 g/ 1 / 3 cup granulated sugar and continue to whip for 2 to 3 minutes more, or until the whites get a bit glossy and hold a soft peak when you raise the whisk from the whites.
4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Using a rubber spatula, stir the two together to make a batter. When the two are well combined, take a few large spoonfuls of the beaten egg whites and using a rubber spatula, fold into the batter. Add the rest of the whites and fold gently until well combined.
5. With a rubber spatula, scrape the batter into a 9-in [23-cm] ungreased tube pan with a removable bottom. Bake for 35 to 45 minutes, or until the cake is pale
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