Coconut Chiffon Cake with Coconut-Cranberry Sorbet

A delicate light-textured cake. To measure the flour accurately, sift some flour into a bowl. Spoon the sifted flour into a 1 cup measure so the cup is overflowing. Stand the edge of a ruler on top of the cup and sweep away the extra flour; do this twice.


  • 1 cup flaked sweetened coconut (about 3 ounces)
  • 2 cups of sugar
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup unsweetened coconut milk
  • 1/2 cup vegetable oil
  • 1 tablespoon fresh lemon juice
  • 2 1/2 teaspoons vanilla extract
  • 7 large egg yolks
  • 7 large egg whites
  • 1/4 teaspoon cream of tartar
  • Fresh cranberries (optional)
  • Fresh mint (optional)


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

Whisk flour, 3/4 cup sugar, baking powder, and salt in large bowl to blend. Make well in the center of dry ingredients. Add coconut milk, oil, lemon juice, and vanilla to well; then yolks. Whisk all ingredients until very smooth. Fold coconut mixture from the processor into the yolk mixture.

Using an electric mixer, beat 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 a large spoonful of whites into yolk mixture to lighten. Fold in remaining whites in 3 additions.

Transfer batter to 10×4-inch angel food cake pan. Bake cake until golden on top and tester (slender wooden skewer) comes out clean, about 1 hour 5 minutes. Place a narrow-neck bottle into the center tube of the cake pan. Stand the 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 a platter. (Can be prepared 1 day ahead. Cover and store at room temperature.)

Cut cake into wedges; place on plates. Spoon sorbet alongside. Garnish with fresh cranberries and mint, if desired.

nutrition information per serving

481 calories; 22g total fat; 149mg cholesterol; 348mg sodium; 65g carbohydrates; 1g fiber; 8g protein

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