Coconut Chiffon Bundt Cake with Coconut Frosting
Joanne Chang is an expert in all kinds of desserts, from elegant French to homespun American like this classic coconut Bundt cake.
Ingreadient :
Cake
- 1 3/4 cups cake flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 1/4 cups sugar
- 1 cup sweetened shredded coconut
- 7 large eggs, separated
- 3/4 cup unsweetened coconut milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
Frosting
- 1 1/4 cups confectioners' sugar
- 1/4 cup unsweetened coconut milk
- Toasted shredded coconut, for garnish
Direction :
Cake
- 1 3/4 cups cake flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 1/4 cups sugar
- 1 cup sweetened shredded coconut
- 7 large eggs, separated
- 3/4 cup unsweetened coconut milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
Frosting
- 1 1/4 cups confectioners' sugar
- 1/4 cup unsweetened coconut milk
- Toasted shredded coconut, for garnish
