Coconut Almond Chiffon Cake Recipe
Prep Time:
25 minutes
Cook Time:
45 minutes
Servings:
10 cake
Ingredients
  • 1¾ cups granulated sugar, divided
  • ¼ cup hot water
  • ½ ounce 56% cacao semisweet chocolate
  • ¼ teaspoon baking soda
  • 1¾ cake flour
  • ½ cup almond meal
  • ½ cup desiccated coconut
  • 1 tablespoon kosher salt
  • ¾ cup water
  • ½ cup coconut oil
  • 5 large egg yolks
  • 1½ teaspoons almond extract
  • ½ teaspoon vanilla extract
  • 8 large egg whites
  • ⅛ teaspoon cream of tartar
  • Chocolate ganache, to garnish (recipe follows)
  • Toasted almonds, to garnish
  • Toasted unsweetened coconut flakes, to garnish
  • 6 ounces 56% cacao semisweet chocolate, chopped
  • 3 tablespoons heavy whipping cream
  • 3 tablespoons unsalted butter
Directions
  1. Preheat oven to 350°F. Butter and flour the bottom of a 10-inch tube pan.
  2. In the top of a double boiler, stir together ¼ cup sugar, ¼ cup hot water, chocolate, and baking soda. Cook over simmering water until chocolate is melted. Remove from heat; let cool.
  3. In a large bowl, whisk together flour, almond meal, coconut, baking powder, salt, and remaining 1½ cups sugar. Make a well in center of flour mixture; add ¾ cup water, oil, egg yolks, and extracts, whisking until smooth.
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed until soft peaks form. Add cream of tartar, and beat until stiff peaks form. Fold one-third of egg whites into flour mixture. Fold in remaining egg whites. Transfer one-third of batter to a medium bowl; add cooled chocolate mixture, stirring until well combined. Alternate pouring yellow and chocolate batters into prepared pan. Using a knife, swirl batters together.
  5. Bake until golden brown and a wooden pick inserted near center comes out clean, about 45 minutes.
  6. Make the ganache: Place chocolate in a medium heatproof bowl. In a small saucepan, bring cream and butter to a simmer over medium-low heat. Pour hot cream mixture over chocolate. Let stand for 2 minutes; whisk until melted and smooth. Let cool until desired consistency is reached.
  7. When the cake is done, invert in pan over a glass bottle, and let cool completely. Using a knife, loosen cake from sides and center of pan. Gently remove from pan. Pour Chocolate Ganache over cooled cake. Garnish with almonds and coconut, if desired.