Coconut Chiffon Cake Recipe

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Coconut Chiffon Cake
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Ingredients:

Directions:

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Combine the flour, sugar, baking powder, and salt mixing well. Make a well in the center of the flour mixture and add the vegetable oil, egg yolks, water, vanilla extract, and almond extract. Beat until smooth.
  3. In a large bowl beat the egg whites and the cream of tartar until stiff peaks form. Pour the egg yolk mixture gradually over the beaten egg whites and fold until just blended. Fold in the flaked coconut. Pour batter into an ungreased 10 inch tube pan.
  4. Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and bake for 10 to 15 minutes longer. Top will spring back when touched lightly. Turn pan upside down until cake is cool before removing from pan. Remove cooled cake from pan and frost if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3422.93 Kcal (14331 kJ)
Calories from fat 1447.02 Kcal
% Daily Value*
Total Fat 160.78g 247%
Cholesterol 1145.76mg 382%
Sodium 3204.58mg 134%
Potassium 3048.54mg 65%
Total Carbs 407.71g 136%
Sugars 179.38g 718%
Dietary Fiber 10.69g 43%
Protein 93.5g 187%
Iron 11.1mg 62%
Calcium 906.5mg 91%
Amount Per 100 g
Calories 250.91 Kcal (1051 kJ)
Calories from fat 106.07 Kcal
% Daily Value*
Total Fat 11.79g 247%
Cholesterol 83.99mg 382%
Sodium 234.91mg 134%
Potassium 223.47mg 65%
Total Carbs 29.89g 136%
Sugars 13.15g 718%
Dietary Fiber 0.78g 43%
Protein 6.85g 187%
Iron 0.8mg 62%
Calcium 66.4mg 91%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 81.1
    Points
  • 93
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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