Martha Stewart Coconut Chiffon Cake

This Martha Stewart Coconut Chiffon Cake is a light and airy dessert, which uses coconut milk and toasted coconut for tropical flavor. It’s a stunning, classic cake finished with chocolate glaze and perfect for Passover or spring celebrations.

Martha Stewart Coconut Chiffon Cake Ingredients

• 2/3 cup matzo cake meal
• 2/3 cup potato starch
• 1/2 teaspoon kosher salt
• 8 large eggs, separated, room temperature
• 1 1/2 cups superfine sugar
• 1 vanilla bean, split and seeds scraped
• 6 tablespoons unrefined virgin coconut oil, melted
• 1/2 cup coconut milk
• 4 ounces bittersweet chocolate, chopped (3/4 cup)
• 3/4 cup unsweetened coconut flakes, toasted

How To Make Martha Stewart Coconut Chiffon Cake

1. Prep oven and dry ingredients: Preheat oven to 350°F. Whisk together matzo cake meal, potato starch, and salt.
2. Beat egg whites: In a large bowl, beat egg whites on medium-high to soft peaks. Gradually add 3/4 cup sugar; beat until stiff but not dry.
3. Make yolk mixture: In another bowl, beat yolks with remaining 3/4 cup sugar and vanilla seeds until pale and doubled in volume, about 5 minutes.
4. Add oil and coconut milk: Beat in 3 tablespoons oil, then coconut milk just until combined. Mix in dry ingredients.
5. Fold in egg whites: Stir in one-third of beaten whites, then gently fold in remaining whites in two additions until no streaks remain.
6. Bake the cake: Pour batter into an ungreased 10-inch tube pan. Smooth top. Bake for 40–45 minutes, until golden and a toothpick comes out clean.
7. Cool inverted: Invert pan to cool completely. If pan has no feet, invert over a bottle.
8. Release cake from pan: Once cooled, run a knife around edges and center tube. Lift out, then run knife along bottom and invert cake onto a plate.
9. Make glaze: Melt remaining oil with chocolate over a double boiler. Stir until smooth. Place over an ice-water bath, stirring until thickened but pourable, 1–2 minutes.
10. Finish and serve: Pour glaze over cake and sprinkle with toasted coconut. Slice and serve.

Recipe Tips

• Can I make this for Passover? Yes, this cake is kosher for Passover since it uses matzo cake meal and potato starch.
• Why use ungreased pan? It helps the chiffon cake rise properly and cling to the pan during baking.
• Can I substitute vanilla extract? Yes, use 2 teaspoons vanilla extract if you don’t have a vanilla bean.
• How to toast coconut flakes: Bake at 325°F for 5–7 minutes, stirring halfway.
• Why cool upside down? Inverting prevents the cake from collapsing and maintains volume.

What To Serve With Coconut Chiffon Cake

This airy cake pairs well with:

• Fresh berries
• Passion fruit coulis
• Lightly sweetened whipped cream
• Herbal or citrus tea

How To Store Coconut Chiffon Cake

Room Temperature: Store covered for up to 2 days.

Refrigerate: Keep in the fridge up to 4 days. Let sit out before serving.

Freeze: Freeze unfrosted slices tightly wrapped for up to 1 month. Thaw and glaze before serving.

Coconut Chiffon Cake Nutrition Facts

• Calories: 380 per slice
• Fat: 16g
• Saturated Fat: 10g
• Carbohydrates: 50g
• Sugar: 35g
• Protein: 6g
• Sodium: 115mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use regular cake flour instead of matzo meal?
No, this recipe is specifically formulated for Passover, which excludes standard flour.

How do I know the cake is done?
The top should be golden and a skewer inserted comes out clean.

Can I skip the chocolate glaze?
Yes, the cake is delicious even without it. Try dusting with powdered sugar instead.

What’s the best pan for chiffon cake?
A 10-inch ungreased tube pan with removable bottom works best.

Try More Recipes:

• Martha Stewart Coconut Cake
• Martha Stewart Coconut Bundt Cake
• Martha Stewart Classic Yellow Cake