Coconut Chiffon Cake Recipe

Coconut Chiffon Cake is the perfect combination of tropical flavor and irresistible lightness. This recipe delivers a cloud-like crumb, a subtle coconut aroma, and a gently sweet finish—ideal for any occasion, from afternoon tea to birthday celebrations.

Unlike denser cakes, chiffon gets its signature lift from whipped egg whites and a splash of coconut milk, giving it an airy, almost melt-in-your-mouth texture.

Whether you’re new to chiffon cakes or a seasoned baker, these foolproof instructions, expert tips, and creative serving suggestions will help you achieve a showstopping result every time.

Ingredients Checklist

A short ingredient list creates a cake that’s light, flavorful, and elegant. Before you begin, gather the following:

For the Cake:

• 2¼ cups (270g) cake flour (or all-purpose flour, sifted)

• 1½ cups (300g) granulated sugar, divided

• 2 teaspoons baking powder

• ½ teaspoon salt

• 7 large eggs, separated (room temperature)

• ¾ cup (180ml) coconut milk, well-shaken (full-fat or light)

• ½ cup (120ml) neutral oil (vegetable, canola, or light olive oil)

• 1 teaspoon pure vanilla extract

• 1 teaspoon coconut extract

• ½ teaspoon cream of tartar

• 1 cup (70g) unsweetened shredded coconut (or sweetened if preferred)

For Coconut Cream Cheese Frosting (Optional):

• 4 oz (113g) full-fat cream cheese, softened

• 2 tablespoons (30g) unsalted butter, softened

• 1 cup (120g) powdered sugar, sifted

• 1–2 tablespoons coconut milk

• ¼ teaspoon coconut extract

• Pinch of salt

Garnish:

• ½ cup toasted coconut flakes or shreds (see Tips for Perfect Results)

Equipment:

• 10-inch tube (angel food/chiffon) pan (uncoated, NOT nonstick)

• Electric mixer (stand or hand)

• Mixing bowls (one must be grease-free for egg whites)

• Rubber spatula

• Wire rack

• Thin knife or offset spatula for unmolding

Substitutions & Variations:

• Dairy-Free: Omit frosting or use a vegan alternative.

• Gluten-Free: Substitute a 1:1 gluten-free blend for cake flour.

• Egg-Free: Chiffon cakes need eggs for structure; egg substitutes are not recommended for classic texture.

• Flavor Variations: Add finely grated lime or lemon zest for a citrus note.

Step-by-Step Instructions

Baking a chiffon cake is straightforward if you follow the steps with care. Here’s your roadmap to coconut chiffon cake success:

1. Preheat and Prep Pan
Preheat oven to 325°F (163°C). Do NOT grease the tube pan—this helps the cake climb and set properly.

2. Sift and Mix Dry Ingredients
In a large bowl, sift cake flour, 1¼ cups sugar, baking powder, and salt. Whisk to blend evenly.

3. Whisk Wet Ingredients
In a medium bowl, whisk together egg yolks, coconut milk, oil, vanilla, and coconut extract until smooth. Pour over the dry ingredients and mix gently until fully combined. Fold in shredded coconut.

4. Whip Egg Whites
In a clean, grease-free bowl, use an electric mixer to beat egg whites and cream of tartar on medium-high until foamy. Gradually add the remaining ¼ cup sugar, beating until stiff, glossy peaks form (do not overbeat).

5. Combine Mixtures
Add one-third of the whipped egg whites to the yolk batter and gently stir to lighten. Carefully fold in the remaining egg whites in two additions, using a rubber spatula, just until no white streaks remain. Be gentle to keep the batter light and airy.

6. Bake
Transfer the batter to the ungreased tube pan. Smooth the top, then tap the pan lightly to remove large air bubbles.
Bake for 55–65 minutes, or until a skewer inserted in the center comes out clean and the top springs back when pressed.

7. Invert and Cool
Immediately invert the pan onto its feet or over a bottle (if your pan doesn’t have feet). Cool completely—at least 1 hour—before unmolding. This prevents the cake from collapsing.

8. Unmold
Run a thin knife around the edges and center tube to loosen. Carefully remove the cake and peel away the bottom.

Optional Frosting:
Beat cream cheese and butter until smooth. Gradually add powdered sugar, coconut milk, coconut extract, and salt, beating until fluffy. Spread over the cooled cake or serve on the side.

Tips for Perfect Results

Perfect chiffon cakes are all about gentle technique and the right tools. Here’s how to ensure great results:

• Egg Whites: Make sure no yolk gets into your whites; any fat prevents them from whipping. Use a grease-free bowl.

• Fold, Don’t Stir: Use gentle folding motions to keep the batter airy and avoid deflating the whipped whites.

• Don’t Grease the Pan: This allows the cake to cling and rise tall. Greased pans = flat cakes.

• Test for Doneness: The cake should spring back when touched and pull away slightly from the pan sides.

• Toasted Coconut: Spread coconut flakes on a baking sheet and toast at 325°F (163°C) for 4–6 minutes, stirring once. Watch closely—it toasts quickly!

• Frosting Tips: If you want a lighter finish, dust with powdered sugar or top with just whipped cream instead of frosting.

Troubleshooting:

• Cake sinks? Pan was greased, egg whites were over/underbeaten, or cake was underbaked.

• Dense cake? Batter overmixed after adding whites.

• Won’t unmold? Use a thin, flexible knife to carefully release all edges.

Serving Suggestions

Make your Coconut Chiffon Cake a showstopper with these serving ideas:

• Classic: Serve plain or dusted with powdered sugar for a feather-light dessert.

• Tropical: Top with whipped cream, fresh pineapple, or mango slices for a sunny twist.

• Celebration: Frost with coconut cream cheese frosting, then press toasted coconut onto the outside for a bakery-style finish.

• Elegant: Slice and serve with a dollop of whipped cream and a sprinkle of lime zest.

Final Thoughts

Coconut Chiffon Cake is proof that a few simple ingredients, handled with care, can create a dessert that’s light, fragrant, and simply unforgettable.

With its delicate crumb and bright coconut flavor, this cake is ideal for any celebration—or just when you need a taste of the tropics at home.

Remember to follow the tips for folding and cooling, and your chiffon cake will be as tall and airy as any bakery’s. Enjoy it fresh or with your favorite toppings, and let this cake become a go-to classic in your kitchen.