This Coconut Chiffon Cake with Chocolate Frosting is a light and airy recipe, which is made with coconut milk and bittersweet chocolate. It’s a great choice for Passover, ready in about an hour plus cooling time.
Coconut Chiffon Cake with Chocolate Frosting Ingredients
- ⅔ cup matzo cake meal
- ⅔ cup potato starch
- ½ teaspoon kosher salt
- 8 large eggs, separated, room temperature
- 1 ½ cups superfine sugar
- 1 vanilla bean, split and seeds scraped
- 6 tablespoons unrefined virgin coconut oil, melted
- ½ cup coconut milk
- 4 ounces bittersweet chocolate, chopped (¾ cup)
- ¾ cup unsweetened coconut flakes, toasted
How To Make Coconut Chiffon Cake with Chocolate Frosting
- Prep oven and dry ingredients: Preheat the oven to 350°F. In a small bowl, whisk together the matzo cake meal, potato starch, and salt.
- Whip the egg whites: In a large bowl, beat the egg whites on medium-high speed until soft peaks form. Gradually add ¾ cup of the sugar and continue to beat until stiff, glossy peaks form.
- Make the yolk batter: In another large bowl, beat the egg yolks with the remaining ¾ cup of sugar and the vanilla seeds for about 5 minutes, until pale and doubled in volume. Gradually beat in 3 tablespoons of the melted coconut oil, then the coconut milk, until just combined. Add the matzo meal mixture and beat until just combined.
- Combine and bake: Gently stir one-third of the beaten egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions until no streaks remain. Pour the batter into an ungreased 10-inch tube pan with a removable bottom and smooth the top. Bake for 40 to 45 minutes, until a tester inserted into the center comes out clean.
- Cool the cake: Immediately invert the pan to cool completely. If the pan doesn’t have “feet,” invert the center tube onto the neck of a bottle to allow air to circulate underneath.
- Frost and serve: Once cool, turn the cake right-side up and run a knife around the edges to release it from the pan. For the frosting, melt the remaining 3 tablespoons of coconut oil and the chopped chocolate together in a bowl over simmering water. Let it cool and thicken slightly, then pour it over the top of the cake and sprinkle with toasted coconut.
Recipe Tips
- How to get a light and airy cake? The key is to be very gentle when folding the stiffly beaten egg whites into the yolk batter. Use a large spatula and a figure-of-eight motion to keep as much air in the mixture as possible.
- Why is the cake cooled upside down? This is a crucial step for chiffon and angel food cakes. Cooling it upside down uses gravity to prevent the light, airy structure from collapsing on itself while it sets.
- Can I make this with regular flour? This recipe is specifically designed to be kosher for Passover using matzo meal and potato starch. While you could experiment with cake flour, this version is intended to be gluten-free.
- How to toast coconut flakes? Spread the flakes on a dry baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until fragrant and lightly golden. Watch them carefully as they can burn quickly.
What To Serve With Coconut Chiffon Cake
This light and airy cake is a wonderful dessert on its own.
- A side of fresh berries, like raspberries or strawberries
- A cup of black coffee or espresso
- A dollop of coconut cream
How To Store Coconut Chiffon Cake
- Room Temperature: Store the cake loosely covered at room temperature for up to 3 days.
Coconut Chiffon Cake Nutrition Facts
- Serving Size: 1 slice
- Calories: 380 kcal
- Fat: 20g
- Carbohydrates: 45g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is the cake pan ungreased?
Chiffon cakes need to “climb” up the sides of the pan as they bake to get their signature height and airy texture. Greasing the pan would cause the batter to slip back down.
What is matzo cake meal?
Matzo cake meal is finely ground matzo, which is an unleavened flatbread. It’s used in baking during Passover when regular flour is not permitted.
My frosting is too thick/thin. How do I fix it?
The frosting is a simple ganache. If it gets too thick as it cools, you can gently re-warm it for a few seconds. If it’s too thin, let it cool for another minute or two over an ice bath, stirring constantly, until it reaches a pourable consistency.
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Coconut Chiffon Cake with Chocolate Frosting Recipe
Description
A wonderfully light and airy chiffon cake with a delicate coconut flavor, made with matzo meal for Passover and topped with a simple chocolate-coconut glaze.
Ingredients
Instructions
- Preheat oven to 350°F. Whisk together matzo meal, potato starch, and salt.
- Beat egg whites with half the sugar until stiff peaks form.
- In a separate bowl, beat egg yolks with the remaining sugar and vanilla seeds until pale and thick. Beat in 3 tbsp of the coconut oil, then the coconut milk, then the matzo mixture.
- Gently fold the egg whites into the yolk mixture in three additions.
- Pour batter into an ungreased 10-inch tube pan and bake for 40-45 minutes.
- Invert the pan immediately and let the cake cool completely upside down.
- Once cool, release the cake from the pan. Melt the remaining 3 tbsp of coconut oil with the chocolate to make the frosting.
- Pour the frosting over the cake and sprinkle with toasted coconut.
Notes
- Do not grease the tube pan; the batter needs to cling to the sides to rise properly.
- Cooling the cake upside down is an essential step to prevent it from collapsing.
- Be very gentle when folding the egg whites to maintain the light, airy texture of the cake.
- This cake is naturally gluten-free and perfect for a Passover celebration.
Coconut Chiffon Cake with Chocolate Frosting Recipe