Coconut Glazed Lime Chiffon Cake

[Shoshanna]

Coconut Glazed Lime Chiffon Cake


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Coconut Glazed Lime Chiffon Cake

Use a 10 Inch tube cake pan



Ingredients

8 eggs at room temperature

2 cups of flour

1 & ½ cups of granulated sugar

½ teaspoon cream of tartar

1 teaspoon of salt

6- 8 lime zest (3 - 4 tablespoons)

¾ cups of fresh lime juice

¼ cup of water

½ cup of oil (or a light-tasting oil)

1 tablespoon of baking powder

1 teaspoon of coconut extract



Instructions:

Separate the egg whites from the yolk.


Whisk the egg whites with the cream of tartar until the first stiff peak then set aside for later.


Sieve (optional) the flour, baking powder, and salt in a separate bowl, add the sugar the whisk all the dry ingredients together.


Whisk the egg yolk, coconut extract, lime zest, lime juice, and water together. Add the flour to the mixture until smooth.


Combine ¼ of the egg whites into the egg yolk and fold gently until it's smooth.


Add the egg yolk to the rest of the egg white and gently fold and combine. Try to avoid over-mixing, use a spatula to mix.


Pour batter into ungreased 10 inch tube pan and bake.



Baking Instructions:


Bake at 325 degrees F (162.78 C) for 55 mins, then increase the heat to 350 degrees F (176.67 C) and continue baking for 10 mins.


Let the cake cool with the pan upside down on a rack. Glaze after the cake is fully cooled.



Coconut Glaze Ingredients

1 & ⅓ cups of powdered sugar

¼ cup unsweetened coconut milk

1 teaspoon coconut extract



Whisk the ingredients until are smooth and there are no more lumps.