The cake fairy made me do it. That’s my story and I’m sticking to it. After way too many hot and steamy, over–ninety degree days, I was in the mood for something a little tropical. I took a delectable recipe for orange chiffon cake (the one in my new cookbook
) and turned it into a coconut chiffon cake. A bit of tweaking here, a bit of swapping there and voila! A heavenly scented new cake was born. The coconut lovers in my life couldn’t wait to dig in. This cake is light and full of rich coconut flavor. I dressed it up with a creamy glaze that I drizzled over the top (recipe below). But you could also dust it with a little powdered sugar, or go wild with your favorite coconut frosting. The recipe uses coconut milk, so it’s naturally dairy-free, and the glaze can be made dairy-free by using Earth Balance in place of butter.
Like most chiffon cakes, it’s easy to make. I used an inexpensive angel food cake pan to bake it in. Just be sure you don’t use a non-stick pan or spray it with baking spray. Why? Because you’re going to have to turn the cake upside down while it’s still in the pan to cool (I stuck it through an empty wine bottle- of which there are always plenty in my house). You’ll find that this chiffon cake keeps well in the refrigerator when wrapped tightly in plastic wrap -- which is reallyRead More