Eggless Coconut Chiffon Cake

This eggless coconut chiffon cake offers a light and fluffy texture with a tropical coconut flavor, making it a delightful dessert for any occasion. This recipe uses yogurt as an egg substitute, ensuring the cake remains airy and moist.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup coconut milk
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional for enhanced flavor)
• 1/2 cup unsweetened shredded coconut

For the Frosting:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Toasted shredded coconut, for garnish

Instructions:

1. Preheat the Oven and Prepare the Pan:
   • Preheat your oven to 325°F (165°C).
   • Lightly grease a 10-inch tube pan and dust it with flour, tapping out any excess.
2. Mix Dry Ingredients:
   • In a large bowl, sift together the flour, baking powder, salt, and sugar. Stir in the shredded coconut.
3. Combine Wet Ingredients:
   • In another bowl, whisk together the vegetable oil, coconut milk, yogurt, vanilla extract, and coconut extract until well combined.
4. Make the Batter:
   • Gradually add the wet ingredients to the dry ingredients, stirring just until the batter is smooth and free of lumps.
5. Bake the Cake:
   • Pour the batter into the prepared tube pan. Tap the pan gently on the counter to release any air bubbles.
   • Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
   • Remove from the oven and let the cake cool in the pan for about 10 minutes. Then, invert the cake onto a wire rack to cool completely.
6. Prepare the Frosting:
   • In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
7. Assemble the Cake:
   • Once the cake is completely cool, spread the whipped cream over the top and sides.
   • Sprinkle toasted shredded coconut generously over the frosted cake for decoration.
8. Serve:
   • Slice and serve the cake at room temperature or chilled. Store any leftovers in the refrigerator.

Enjoy your eggless coconut chiffon cake, a perfect blend of light, airy texture and rich coconut flavor!