Ingredients

Method

• 280 g cake flour
• 300 g sugar
• 1 T baking powder
• 1 t salt
• ½ cup sunflower oil
• 1 T coconut essence
• 5 free-range egg yolks
• 7 free-range egg whites
• ½ t cream of tartar
• 160 g coconut shavings, toasted, to decorate
For the coconut icing:
• 4 free-range egg whites
• 300 g sugar
• 5 T water
• 1½ t glucose
• 1 T coconut essence

Method

Ingredients

1. Preheat the oven to 160°C. Sift the flour, sugar, baking powder and salt into a large mixing bowl.
2. Make a well in the centre and add the oil, coconut essence and egg yolks. Beat well with a whisk until smooth.
3. Using an electric mixer, beat the egg whites with the cream of tartar until very stiff.
4. Pour the yolk mixture over the egg whites, then gently fold until well incorporated. Do not stir!
5. Pour into an ungreased 25 cm x 11 cm chiffon cake tin and bake for 45 minutes, or until the cake springs back when pressed gently. Allow to cool, upside down, in the tin, then remove from the tin and ice liberally with the coconut icing. Decorate with toasted coconut.
6. To make the coconut icing, combine all the ingredients, except the coconut essence, in a glass bowl and whisk briefly. Place the glass bowl over a saucepan of boiling water, making sure the bottom of the bowl does not touch the water, and beat with an electric hand-beater for exactly 7 minutes until the mixture is aerated, thick and glossy.
7. Remove from the heat and add the coconut essence, then whisk briefly again until incorporated

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