Soaked Coconut Chiffon Cake

ingredients
all
3 cups cake flour
2 cups sugar
2 tbsp baking powder
1 tsp salt
1/2 cup unsweetened coconut
toasted
1/4 tsp nutmeg
1/2 lb butter
melted
10 whole egg yolks
large
1 cup water
10 whole egg whites
1/2 tsp cream of tartar
1/2 cup sugar
1 can unsweetened coconut milk
14 ounces
1 can sweetened condensed milk
14 ounces
1 can evaporated milk
1 tsp vanilla
salt
one pinch
4 whole mangos
peeled, cleaned, and sliced thin
sugar
for dusting
cookware
  • electric mixer
  • half sheet tray (9 inch by 12 inch casserole dish or baking dish)
  • fine mesh strainer
  • blowtorch
  • cooling racks
  • pan release spray
  • parchment paper
  • pastry brush
For the Cake
1
Preheat oven to 350°F. In a bowl, sift together the flour, 2 cups of the sugar, baking powder and salt.
2
Add the toasted coconut and nutmeg to the sifted ingredients.
3
In another bowl, whisk together the melted butter, egg yolks and water until homogenous. Fold the dry ingredients into the wet mixture.
4
With an electric mixer whip the egg whites until frothy, then add the cream of tartar. Continue whipping until peaks start to form, then add the sugar. Beat until glossy and stiff peaks form.
5
Fold whites into cake batter in three additions.
6
Grease and line a half sheet tray with parchment paper, then pour the batter into it. You can use a 9” by 12” casserole or baking pan as well. The batter should be no more than 1” deep once in the pan.
7
Bake for 20 minutes or until a knife inserted in the center of the cake comes out dry. Cool the cake on a wire rack until room temperature.
For the Coconut Cream
8
Stir together all ingredients until well combined.
to finish
9
Soak cake with yummy syrup. Top with mangoes and sugar.