Wednesday, March 7, 2018

Coconut Chiffon Cake with Princess Frosting

I might have mentioned this a few times already but every other Friday I let my inner child out to, not only bake a cake, but play in the frosting, when I bake a cake for the local Legion cake raffle.  I've had a lot of fun making, baking and decorating cakes.
Coconut Chiffon Cake with Princess Frosting

I made this Coconut Chiffon Cake with Princess Frosting from the recipe in my old Good Housekeeping cookbook. First published in 1963 it contains a plethora of recipes using good old fashioned techniques. And I did switch it up a little.
Cause I could.
Not that old fashioned, it does mention using modern equipment like an electric mixer and a calibrated oven and stuff like that.
However, there are very few 'convenience' foods in here and the cake recipes are ones that have stood the test of time.
Coconut Chiffon Cake with Princess Frosting

Yield: 2 cakes

Coconut Chiffon Cake with Princess Frosting aka 7 Minute Frosting
Coconut Chiffon Cake with Princess Frosting

prep time: 15 MINScook time: 1 hour and 10 MINStotal time: 1 hours and 25 mins
This recipe will actually make two bundt cakes or 4 layer cakes.


7 large egg yolks,
7 egg whites, beaten til very stiff
2 1/4 cups cake flour
1 1/2 cups granulated sugar
3 teaspoons double acting baking powder
1 teaspoon salt
1/2 cup salad oil
2 teaspoons grated lemon zest
3/4 cup Pineapple juice
1/2 teaspoon cream of tartar
1 cup flaked coconut
1/2 cup toasted coconut


Preheat oven to 325 degrees and set out two tube or bundt pans.  
Using room temperature eggs, separate the yolks from the whites. 
Place the room temperature egg whites in a large bowl.  Beat the egg whites til very, very stiff.  They must hold very stiff peaks.
Into a large bowl sift the flour, sugar, baking powder and salt.  Make a well in the flour mixture and add the oil, egg yolks, juice and zest.  Mix until smooth.
Pour the egg yolk mixture over the egg whites, folding the mixture together very gently with a spatula.  Do not stir.  Continue the folding until the mixture is just blended. 
Turn half the batter into one of the ungreased tube pans and the other half into the second.  Bake at 325 degrees for 55 minutes, then turn the oven up to 350 degrees and bake an additional 10-15 minutes or until a toothpick or cake tester inserted into the pan comes out clean.  Cool for at least an hour or longer, on a raised cake rack. You must let the cooler air be able to circulate around the pans.  To remove the cooled cakes, use a spatula or my trick, a plastic knife and run it around the edges of the pan, gently cutting away the clinging cake, around the outside of the pan as well as the center.  Turn the cake over and lift off the pan.  You may need to push the spatula down around the outside to loosen the cake. 
Brush off any clinging crumbs and set aside.

Frost with 7 Minute Frosting which has been flavored with 1 teaspoon Vanilla, 1 teaspoon Almond Extract and 1/2 teaspoon Grand Marnier liqueur or 1/2 teaspoon Orange Extract. 
Sprinkle with some Toasted Coconut to finish it off. 
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof.  
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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Congratulations!
    Your post is featured on Full Plate Thursday this week and we have pinned it to our features board. Thanks so much for sharing with us and come back real soon!
    Miz Helen

    1. Thanks so much, I'll have to put the Red Plate on here this weekend.

  2. I pinned this. I have plans for your cake in my mini tube pans. Wish me luck. :)


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