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Coconut chiffon cake with coconut glaze from Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar (page 59) by Joanne Chang

  • coconut milk
  • cake flour
  • vanilla extract
  • eggs
  • unsweetened coconut

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Notes about this recipe

  • Eat Your Books

    Correction from the author's website: It states that you will need a 10" tube pan and later says a 9" tube pan. Either pan size will work and result in a delicious cake!

  • anya_sf on August 10, 2018

    Easy to make. It took a bit longer than 45 minutes to bake. The cake was very moist and tender, and only mildly sweet. The sweetness of the icing really balanced the mild cake flavor. My husband wished the icing had been doubled, as he thought there was too much cake relative to icing.

  • Astrid5555 on November 15, 2015

    This cake is excellent! Moist and light with just the right sweetness and a delicious coconut flavor. Not too involved, can be made quite quickly. Made without the coconut glaze but with a simple chocolate ganache frosting to make it more family friendly.

  • Summerlandsky on April 25, 2015

    This cake is amazing!!! Just the right amount of sweetness and a beautiful light texture that is a cross between an angel food cake and pound cake. Actually it kind of tasted like a baked doughnut. It turned out a beautiful yellow color from our farm eggs, and was very easy to throw together.

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