Coconut Chiffon Cake

A great summer dessert, this light-textured cake is delicious served with one of our DLM Sorbettos. From

1 cup flaked sweetened coconut (about 3 oz)
2 cups sugar, divided
2 cups sifted all-purpose flour
2 tsp baking powder
1 tsp salt
3/4 cup unsweetened coconut milk
1/2 cup canola oil
1 Tbsp fresh lemon juice
2½ tsp vanilla extract
7 large egg yolks
7 large egg whites
1/4 tsp cream of tartar

Position rack in bottom third of oven and preheat oven to 325°F. Blend coconut and 1/4 cup sugar in a food processor until coconut is finely chopped.

Whisk flour, 3/4 cup sugar, baking powder, and salt in a large bowl to blend. Make a well in the dry ingredients. Add coconut milk, oil, lemon juice, and vanilla to well; then the yolks. Whisk all ingredients until very smooth. Fold coconut mixture from processor into yolk mixture. Using an electric mixer; beat egg whites and cream of tartar in another large bowl until soft peaks form. Gradually beat in remaining 1 cup sugar. Beat until whites

are stiff but not dry. Fold large spoonfuls of whites into yolk mixture to lighten. Fold in remaining whites in three additions.

Transfer batter to a 10 x 4-inch angel food cake pan. Bake cake until golden on top and tester comes out clean, about 1 hour 5 minutes. Place narrow-neck bottle into center tube of cake pan. Stand bottle upright so cake hangs upside down. Cool cake completely. Cut around cake pan and center tube to loosen cake. Remove cake from pan; place on platter (Can be prepared one day ahead. Cover and store at room temperature).

Makes 14–16 servings
Prep Time: 20 Minutes
Cook Time: 65 Minutes

Per serving: 319 calories; 14g total fat; 5g saturated fat; 99mg cholesterol; 268mg sodium; 43g total carbohydrates; 1g dietary fiber; 5g protein;

Allergy Warning: Contains eggs and wheat and other nuts