Coconut Chocolate Chiffon Cake

A tall, soft, indulgent coconut chocolate chiffon cake. The chocolate is grated on a grater and folded into the batter for a beautiful texture, and the secret to a soft, airy cake is baking it at a low temperature for at least an hour. Trust me, even people who don't like coconut will fall in love with it and ask for another slice.

Before you start

• Note! This cake isn't suitable for baking in loaf pans.
• Try to mix the batter as little as possible after adding the dry ingredients.
• Don't check the cake before 60 minutes have passed.
• You can use any plant-based milk you like.

Ingredients for coconut chocolate chiffon cake (9½-inch / 24 cm round pan)

• 5 large eggs at room temperature, separated.
• 1 teaspoon vanilla extract.
• 100 g vegetable oil (½ cup).
• 120 ml soy milk, regular milk or orange juice (½ cup).
• 50 g desiccated coconut (½ cup).
• 140 g all-purpose flour (1 cup).
• 5 g baking powder (1 teaspoon).
• A pinch of salt.
• 160 g sugar (¾ cup).
• 80 g dark chocolate, grated.

Instructions

1. Preheat the oven to 285°F (140°C). Line the bottom of the pan with parchment paper and grease the pan (you can just grease it).
2. In a wide bowl, whisk the yolks and vanilla well. Add the oil and whisk, then add the milk or soy milk and whisk until combined.
3. Add the flour, baking powder and coconut, and whisk into a smooth, thick batter.
4. In the bowl of a stand mixer fitted with the whisk, combine the egg whites and a pinch of salt. Whip for a few minutes, until small bubbles appear. Add the sugar in 3 additions, and whip into a stable but soft meringue.
5. Gently fold the meringue into the batter. Add the grated chocolate and fold until combined.
6. Pour the batter into the pan and bake for about 60 minutes (see the first point under "Before you start"). Then open the oven, insert a toothpick into the center of the cake and check whether it's done.
7. Let cool completely and dust with powdered sugar.

Good to know

• With soy milk or orange juice the cake is dairy-free (pareve); with regular milk it's dairy.