Coconut Chiffon Cake

This was my first ever attempt at a chiffon cake, and it came out perfectly! A few tips to help out-- 1: Follow the recipe, and do NOT grease the pan! The cake is supposed to stick (that's how it rises so high), and you simply loosen it from the pan using a knife run along the edges, center, and bottom when it's completely cooled. 2: Use cake flour and super fine sugar if you can. Sift your dry ingredients together twice. 3: Pulse the coconut shreds in a food processor a few times to get a finer consistency. This makes the cake a little more even in texture. 4: It took 8 egg whites for me to make 1 cup. I simply added the extra yolk to the other ingredients as directed (so I used a total of 8 egg yolks instead of 7). 5: I baked my cake for a total of 70-75 minutes at 325, and never raised the oven temp--still came out great! 6: Fold the egg whites into the egg yolk/flour mixture. I found this to work better, and kept more lift in the cake. ...I also used 2 tsps vanilla instead of vanilla/almond, and sweetened shredded coconut, so I reduced the total sugar amount to 1 1/4 cups. With these tips/modifications, I had a perfectly light, sweet, beautiful chiffon cake, that was enjoyed by everyone who tried it! I topped with a simple vanilla glaze and toasted coconut. Thank you for the recipe!

I used sugar in the raw instead of white sugar, used EVOO instead of vegetable oil... very moist and delicious... definitely will spray pan next time!!!!

Very easy to make. Came out great. Used coconut extract as other suggested.

My first time making a chiffon cake. Followed the recipe as written except I did lightly oil the sides of the tube pan (the cake still baked on well stuck!) and let the cake cool upside down in the pan over a cooling rack. The cake was spongy but not terribly light. Served the cake with some strawberry sauce to make it more refreshing and light tasting. This recipe would make a good strawberry (or pther fruit) and cream layer cake the next time I try this recipe!