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Bolo Chiffon Cake de Coco

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 10 slices
Calories 480
A light and fluffy coconut chiffon cake with rich coconut flavor, perfect for celebrations or a special treat.

Ingredients

Group A

  • 220 g flour (all-purpose flour)
  • 60 g cornstarch (cornstarch (amido de milho))
  • 11 g baking powder (fermento químico em pó)
  • 2 g refined salt (sal refinado)
  • 9 units egg yolks (gemas)
  • 150 mL boiling water (água fervente)
  • 150 mL vegetable oil
  • 125 g refined sugar (açúcar refinado)
  • 100 g dried shredded coconut (coco em flocos seco sem açúcar)
  • 50 g coconut milk powder (leite de coco em pó)
  • 5 mL vanilla extract (extrato de baunilha (opcional))

Group B

  • 9 units egg whites
  • 230 g refined sugar (açúcar refinado)
  • 2 g cream of tartar (cremor de tártaro)

Instructions 

  • Preheat oven to 180ºC (356ºF).
  • Sift all dry ingredients (Group A) three times and set aside.
  • Mix boiling water with coconut milk powder and shredded coconut; let sit for 15 minutes.
  • Blend coconut mixture in a blender for 5 minutes, strain, and reserve both liquid and solids.
  • Cream egg yolks and sugar until pale and fluffy, then add coconut liquid and continue mixing.
  • Gradually add oil while beating, then fold in coconut solids; set aside.
  • Beat egg whites with cream of tartar until foamy, then add half of the sugar; beat until stiff peaks form, then add remaining sugar.
  • Mix dry ingredients into the yolk mixture, then fold in meringue in three parts, gently combining.
  • Pour batter into ungreased chiffon pan and level.
  • Bake at 180ºC for 60-70 minutes, until a toothpick comes out clean.
  • Invert pan and cool for at least 4 hours before removing from the pan.

Notes

Ensure the cake is completely cooled before removing from the pan to maintain its airy texture.
Calories: 480kcal
Cost: $12
Course: Dessert
Cuisine: Brazilian
Keyword: coconut