coconut chiffon cake

Name: coconut chiffon cake
Cuisine: American
Ingredients: 3/4 cup sugar; 3 tsp baking powder; 2 1/2 cup cake flour; 1 tsp salt; 1/2 cup oil(any oil will do); 7 eggs( separate the yolk and the whites); 3/4 cup cold water; 1 tsp vanilla extract; 1/2 tsp cream of tar tar; 3/4 cup sugar; 1 cup dessicated coconut

angie123aa1 @cook_3071137

coconut chiffon cake

angie123aa1 @cook_3071137

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Ingredients

3/4 cupsugar
3 tspbaking powder
2 1/2 cupcake flour
1 tspsalt
1/2 cupoil(any oil will do)
7eggs( separate the yolk and the whites)
3/4 cupcold water
1 tspvanilla extract
1/2 tspcream of tar tar
3/4 cupsugar
1 cupdessicated coconut

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Steps

1

preheat the oven to 350°F(180°C). prepare an ungreased tube pan.
2

sift together the flour, baking powder, sugar, and the salt in a bowl for at least 3 times.
3

make a well in the center and add the oil, egg yolk, dessicated coconut, water and vanilla extract. beat until smooth and no lumps. set aside.
4

using a stand or hand mixer, beat the egg whites together with the cream of tar tar and sugar together until stiff.
5

gently fold the egg yolk mixture to the meringue until well blended, ensuring that you scrape the bottom as you fold.
6

pour into the prepared ungreased tube pan, and give it a little tap on the bottom the get those bubbles off.
7

bake until golden brown and the middle springs back when touched for about 45 min.
8

invert onto the neck of the bottle.
9

cool completely upside down.