Lemon+Coconut Chiffon


This motherfucker right here. Look at it. Just look at it.

This has been my sister’s favourite cake ever since I made it for her birthday some years ago. I remember it being the very first layer cake I ever made that wasn’t chocolate, and the very first chiffon cake I ever made that I didn’t fuck up. It’s a special one to me, kids.


awwyiss, check out that toasty coconut, bitches

It’s so perfectly soft and fluffy with just enough sturdiness to hold up to the lemon curd. Normally it’s covered in coconut whipped cream but this weekend I forgot to buy cream…so I just made a sweet old-fashioned 7 minute frosting. Which is essentially a swiss meringue. I was going to torch it but then realized I needed the coconut to stick to it. SO NO TOASTED MARSHMALLOW FLAVOUR TODAY, FOLKS. But you totally could do that if you wanted and leave off the toasted coconut. Why the hell not, right?


typical top shot

I don’t have any pictures of the beautiful insides, as this was brought to a party and every single piece was devoured.

Make this beauty, please.

Lemon Coconut Chiffon Cake

Cake Layers

2 ¼ cup pastry flour, sifted
1 ½ cup sugar
1 cup toasted unsweetened coconut
1 tsp baking powder
1 tsp salt
½ cup canola or vegetable oil
7 large eggs, separated
¾ cup water
1 tsp vanilla extract
1 tsp coconut extract
3 egg whites
1 Tbsp cream of tartar

Lemon Curd

⅓ cup lemon juice (strained)
3 eggs
1 egg yolk
½ cup sugar
1 tablespoon corn starch
½ cup butter
1 tsp lemon zest

Coconut Cream Icing

4 Tbsp icing sugar
2 tsp cornstarch
1 cup whipping cream
½ tsp vanilla
½ tsp coconut extract
1 cup sweet flaked coconut

toasted coconut, for garnish

1. For cake, preheat oven to 325° F. In a large bowl, combine flour, all but 2 tbsp of sugar, coconut, baking powder and salt. Make a well in the centre and add oil, egg yolks, water, vanilla and coconut extract. Beat until smooth with hand mixer. In a stand mixer or with a hand mixer, beat the ten egg whites until frothy. Add cream of tartar and beat until soft peaks form. Beat in 2 Tbsp remaining sugar until stiff peaks form. Gently fold a third egg whites into batter, then fold in remaining two thirds. Pour batter into 2 ungreased springform pans, with parchment on the bottom. Run a knife through batter to burst any air bubbles and bake for 35-45 minutes or until cakes spring back when touched. Let these babies cool.

2. To prepare lemon curd, whisk together sugar and cornstarch, then add the lemon juice, eggs, yolk, and zest in a bowl over a pot of gently simmering water. Whisk until curd becomes thick, pale and creamy, about 10 to 15 minutes. Remove from heat, stir in the butter, and cover with plastic wrap resting directly on curd. Chill until ready to use.

3. To prepare coconut cream, combine icing sugar and cornstarch in a small saucepan and gradually stir in 1/4 cup of the whipping cream. Bring to a boil, stirring constantly, for a few seconds. Scrape into small bowl to cool to room temperature. Add vanilla and coconut extract. Whisk remaining whipping cream to soft peaks. Add cornstarch mixture in a steady stream, whisking constantly, until stiff peaks form. Fold in coconut.

4. Cut cakes into halves. Spread 1/3 of the lemon curd on the bottom layer and place a layer of cake on top. Repeat with remaining curd and cake, ending with cake. Using an offset spatula, spread coconut cream icing generously over entire cake. Garnished with a light sprinkling of toasted coconut.

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