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How to Make Coconut Chiffon Cake

This particular coconut chiffon cake recipe is an interesting mixture of coconut, cream cheese and marshmallow crème. The preparation itself for baking or the “active time” requires only 15 minutes.


  • 6 large egg whites
  • ¼ cup sugar
  • ½ teaspoon cream of tartar
  • 1 box of white cake mix
  • 1 tablespoon oil
  • 1 can lite unsweetened coconut milk
  • 1 teaspoon coconut extract
  • 18 drops of yellow food coloring

For the Coconut frosting

  • ¾ cup marshmallow crème
  • ¾ cream cheese frosting
  • 1 ½ cups sweetened flaked coconut


  1. Preheat the oven to 325 degrees and ready a 10-inch baking tube pan with a removable bottom.
  2. You will first make the cake. Beat egg whites and cream of tartar in a mixing bowl using an electric mixer at medium speed. Continue with the beating until it become frothy and soft peaks form.
  3. Slowly add in the sugar while beating more slowly. Continue this until the mixture becomes glossy and stiff.
  4. In another container, combine the white cake mix, oil, coconut milk, coconut extract and yellow food coloring. The yellow food coloring is added to capture the rich color of coconut shells.
  5. Fold in the egg white and sugar mixture into the baking mix an combine until everything is blended in.
  6. Pour the mixture into the ungreased pan, waiting for it to settle.
  7. Bake for 1 hour until ready (use cake testers to see if the middle is well-done).
  8. Mix the marshmallow creme and cream cheese frosting and spread evenly on the top of the cake.
  9. Sprinkle the flaked coconut on top.
  10. Chill and serve.

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