Royal Pineapple Coconut Chiffon Cake

Course : Cakes
Serves: 12
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2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
7 large egg yolks
3/4 cup pineapple juice
1 teaspoon coconut extract
1 cup egg whites
1/2 teaspoon cream of tartar
1 cup grated coconut
1/2 cup butter
4 tablespoons flour
1/4 teaspoon salt
1/2 cup pineapple juice
3 cups powdered sugar
1/2 teaspoon coconut extract

Preparation / Directions:

Sift flour 3-4 times. Then sift flour with sugar, baking powder, and salt into a mixing bowl. Make a well in the dry ingredients and add in this order: salad oil, egg yolks, pineapple juice, and coconut extract. Beat until smooth. Combine egg whites and cream of tartar, beat until it forms stiff peaks. Pour egg yolk batter in a thin stream over entire surface of egg whites, gently cutting and folding until just blended. Folk in grated coconut. Bake in an ungreased 10" tube pan at 325~F for at least 60 min. Invert over a bottle to cool before icing. ICING: Melt butter in a pan, stir in flour and salt. Slowly stir in pineapple juice, boil 1 min. Remove from heat and add powdered sugar and coconut extract. Beat until it has a spreadable consistency.


Nutritional Information:

507 Calories (kcal); 20g Total Fat; (35% calories from fat); 6g Protein; 77g Carbohydrate; 145mg Cholesterol; 461mg Sodium

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