Coconut Chiffon Cake 

8 egg yolks

80 g sugar

100 ml oil

100 ml coconut milk or cream

1 tsp vanilla

1 tsp coconut essence

1/4 tsp salt

200 g cake flour

1/3 cup desiccated coconut

For meringue

8 egg whites

100 g sugar

1/2 tsp cream of tartar 

For the Swiss meringue Buttercream procedure is here https://www.youtube.com/watch?v=6BsxJdr9ox8

 To ice and cover the cake I use 

140 g egg whites

280 g sugar

420 g  butter

1tbsp of coconut cream or coconut milk 

1 tsp coconut essence

1 cup of desiccated coconut for garnish

Preheat oven at 160 deg C

Prepare 2 round 8 inch cake pan line it with parchment paper but do not grease.

Combine oil and coconut cream mix and set aside.

Combine egg yolk and sugar whisk until light pale yellow. 

Add vanilla and coconut essence.

Add the oil coconut mixture.

Add desiccated coconut. 

Sift in cake flour and salt use spatula to fold mixture. Do not over mix. Set aside while moving to the meringue.

Using an electric mixer beat egg whites until frothy add cream of tartar  about a minute gradually add the sugar, once sugar is all in continue beating until the meringue reaches stiff peak stage.

Add the meringue into the egg yolk batter in 3 additions using the  folding methods of mixing. 

Divide the batter equally into the prepared pans.

Bake in a preheated oven at 160 deg C for about 30 -35 minutes or until when you insert skewer in the middle of the cake and the skewer comes out clean. 

Once bake immediately turn the cake pan upside-down and let it cool down before unmolding the cake.

While the cake is cooling down  in a stove with the heat setting at low toast the desiccated coconut until golden brown. 

For the Swiss meringue buttercream 

Whisk sugar and egg whites together in a bowl over simmering water, whisking constantly until temperature reaches 140 deg F or 60 Deg C or until you can no longer feel any granules of sugar thats a good indication that the mixture is ready. 

Whisk or beat the sugar-egg white mixture on a high speed until it come to room temperature, Add butter 1 cube at a time; mix until silky- smooth , it will first look weird but continue mixing until that silky stage.

 Finally add the coconut cream and coconut essence .

To assemble the cake:

Add cream in the middle of the cake cover the cake with the swiss meringue butter cream and decorate the side with the toasted coconut. Pipe swirl on the top side of the cake. 

Hope the written instruction is easy to follow. If not video is provided for your reference. 

Enjoy 

Love,

My Sweet Ambitions