Coconut Mango Chiffon Cake
Recipe Published: June 26, 2021 | Updated: Aug 7, 2022
Written by: Jasma
Quick Recipe Breakdown
Difficulty: Pretty simple | Time note: Leave at least 30 mins for the cake to cool before decorating! | Oven preheating needed : 325°F / 160°C | Serving: 11x3.5” cake
INGREDIENTS
Whipped Cream Cheese Frosting:
115 g (1/2 cup) cream cheese
50 g (1/4 cup) white granulated sugar
300 g (1 1/3 cups) whipping cream
1/2 tsp pure vanilla extract
Additional Ingredients:
1 mango
fresh mint leaves
Coconut Chiffon Cake:
6 large eggs
20 g + 80 g (1/2 cup total) white granulated sugar
150 g (1 1/4 cups) all-purpose flour
100 g (1/2 cup) coconut milk
30 g (1/3 cup) desiccated coconut
1/2 tsp salt
1/2 tsp baking powder
70 g (1/3 cup) flavourless oil
SPECIAL EQUIPMENT
Stand mixer
11x11'“ Square cake pan
Piping bag
Here's the video tutorial! For more go check out my Youtube channel!
LET’S BEGIN!
Cake
1. Preheat your oven to 325°F / 160°C.
2. Separate the egg whites from egg yolks.
3. Combine the white granulated sugar (20 g) with the egg yolks.
4. Also, whisk in the oil and coconut milk.
5. In a separate bowl, combine the all-purpose flour, desiccated coconut, baking powder, and salt.
6. Mix the dry ingredients with the wet ingredients until smooth.
7. Beat the egg whites using an electric mixer until fluffy. Gradually add the white granulated sugar (80 g) and continue beating until stiff peaks form.
8. Fold the meringue with the cake batter gradually. (reference the video for technique)
9. Pour and spread the batter into a lined baking tray. Do not grease your cake pan!
10. Gently tap the baking tray on your counter to release any large air pockets.
Bake & Trim
11. Bake the cake in the preheated oven for 30 minutes until golden brown on top and a toothpick inserted into the center comes out clean.
12. Allow the cake to cool on a cooling rack.
13. Trim all four edges of the cake and trip off the top with a cake leveller for a flat surface.
14. Divide the cake into 3 pieces so that they can be stacked.
Assembly
15. Dice mango into small cubes to use in the filling.
16. To make the frosting, beat some cold cream cheese with white granulated sugar and vanilla extract.
17. Whip until the sugar granules are dissolved. Scrape the sides of the bowl occasionally.
18. Gradually pour in the cold whipping cream and continue whipping the frosting until stiff peaks form.
19. Stack the cake with frosting, mango, frosting, and cake. Repeat until you have all three layers complete.
20. Decorate the cake to your liking. Enjoy!