A Light and Lovely Coconut Treat
If you love light, airy cakes with a hint of tropical flavour, this Coconut Chiffon Cake is one you need to try. Infused with coconut milk and shredded coconut, the sponge is incredibly soft and moist, yet wonderfully delicate. It’s finished with a cloud-like coconut whipped cream and a coating of toasted coconut flakes for that extra touch of flavour and texture. Whether you’re celebrating something special or just craving a slice of something light and refreshing, this cake is as beautiful as it is delicious.
Let’s bake!
Why You’ll Love this Recipe
- Light and fluffy texture – The chiffon base is soft, airy, and melts in your mouth.
- Tropical coconut flavour – Made with coconut milk and shredded coconut for a natural, delicate taste.
- Dairy-free whipped cream – Coconut whipped cream is silky, smooth, and naturally flavourful.
- Beautiful to serve – Finished with toasted coconut flakes and elegant piping, it’s a true showstopper.
- Perfect for any occasion – Whether it’s a birthday, afternoon tea, or just because — it’s always a hit.
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Ingredients in this Coconut Chiffon Cake Recipe
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
- Shredded Coconut – use unsweetened, finely shredded coconut for a more delicate bite
- Coconut Milk – I use light coconut milk keeps the batter fluid and balanced
- Eggs – use them at room temperature and each one is around 60 g without shell
- Caster Sugar – it dissolves easily for a smooth batter
- Vegetable Oil – use a neutral oil like canola or sunflower also work
- Clear Vanilla Extract – it keeps the colour of the batter light ( *see Notes in the recipe card)
- Sea Salt – it brings out all the other flavours
- Cake Flour – it has lower protein content, perfect for chiffon cake
- Baking Powder – it gives extra support to the rise
- Cream of Tartar – it stabilises the egg whites, helping them whip up firmer.
How to Make Coconut Chiffon Cake
Here are some key tips for making the perfect coconut chiffon cake ! Be sure to scroll down to the printable recipe card for the ingredient amounts and watch my step-by-step video tutorial for a complete guide to learn how to make this cake.
- Start by mixing the egg yolk batter, add the 4 egg yolks and 26 grams of sugar in a medium mixing bowl,
- Whisk them at medium speed.
- You’ll start with a deep yellow, runny mixture of egg yolks and sugar.
- After a few minutes of whisking, it transforms into a pale, slightly thickened and airy batter.
- Add in liquid ingredients, coconut milk.
- Next, add oil, here I am using vegetable oil, but any neutral oil works.
- Add vanilla extract for extra flavour.
- Beat well until fully emulsified.
- Now for the dry ingredients, sift in cake flour, baking powder and salt.
- Beat at medium speed until just combined.
- Add shredded coconut for the flavour and texture.
- Fold / Mix everything well using a spatula.
- Now for the meringue, add 5 egg whites and cream of tartar in a clean, grease free mixing bowl.
- Start by whisking on medium low speed.
- Whisk until foamy.
- Gradually add 50 grams of sugar, one-third at a time, giving each addition 30 seconds to a minute to let the sugar dissolve.
- Once all the sugar is added, turn the mixer to medium high speed.
- As you beat, the meringue will look shinier, and the trails left by the whisk become more pronounced and hold their shape.
- You can see more definition in the whisk trails that’s a sign you’re nearly at stiff peaks.
- Continue to whisk until you reach the consistency where stiff peaks form.
- Scoop a small amount of the meringue into the egg yolk batter.
- Fold it into the egg yolk batter to lighten it using a whisk.
- The batter should look smoother and lighter — still thick, but easier to mix.
- Pour the loosened cake batter back to the meringue.
- Gently combining them using a whisk to maintain the airy texture.
- Fold it into the egg yolk batter to lighten it using a whisk.
- When there aren’t any white blobs left, switch to a spatula to scrape down the sides and the bottom of the bowl to make sure everything is well incorporated.
- The batter should be smooth, light, and airy — it flows off the spatula in a thick, steady ribbon.
- Before pouring, make sure the tube pan is completely grease free.
- Pour the batter into an un-greased chiffon tube pan (best poured in one spot).
- To get rid of any large air bubbles, lift the pan a few inches.
- Then immediately drop it onto the counter once or twice to release them.
- Run a skewer through the batter to remove smaller air pockets for a finer crumb.
- Shake the pan gently to smooth the top if needed.
- Be sure your oven is properly preheated and calibrated. If your oven has the option, set it to bottom heat and preheat to 160°C for the best rise and even baking.
- Bake your chiffon cake on the lowest rack for 35 minutes, or an inserted skewer comes out clean.
- Immediately invert the cake pan on a wire rack.
- Let it cool completely upside down to prevent collapse.
- After around 2 hours, the cake is completely cool, with no sinking.
- To release the cake from the pan, first, gently press around the edges, little by little.
- Now, the funnel. Then gently pull up the centre tube — the cake should release easily from the pan.
- Gentle pressing around the base to release it from the bottom of the pan.
- Get your serving plate or cake stand ready, then flip the tube pan upside down.
- The cake should come out cleanly and beautifully. You can enjoy it just like this, or take it to the next level with my coconut whipped cream frosting — it pairs perfectly with the soft, fluffy texture.
Tips for Making the BEST Coconut Chiffon Cake
- Use room temperature eggs – They whip up better and give more volume to your meringue.
- Separate the eggs carefully – Even a little yolk can prevent your whites from whipping properly.
- Beat the meringue to medium-stiff peaks – This gives your cake structure without making it dry.
- Fold gently but thoroughly – Keep as much air in the batter as possible for that light, airy texture.
- Don’t grease the sides of your pan – The batter needs to cling to the sides to rise properly.
- Cool the cake upside down – This prevents it from collapsing and keeps its sponge-like height.
- Use clear vanilla if you want a pale cake – It keeps the crumb light in color without affecting flavor.
- Don’t skip the coconut – Shredded coconut adds texture and boosts that tropical flavour beautifully.
If you’re new to chiffon cakes or want to troubleshoot common issues, don’t miss How to Make Perfect Chiffon Cake — a must-read for every home baker. And if you’re curious about more variations, check out my Vanilla Chiffon Cake + Tips for Successful Baking. They each come with step-by-step tips to help you bake with confidence!
How to Serve this Coconut Chiffon Cake
- Chilled or at room temperature – This cake is delicious slightly chilled, especially with the coconut whipped cream, but also soft and tender at room temp.
- With fresh fruit – Add slices of mango, pineapple, or berries on the side for a tropical twist.
- With tea or coffee – Its light texture makes it perfect for an afternoon treat.
- As a celebration cake – Decorated with piping and toasted coconut, it’s elegant enough for birthdays, brunches, or special gatherings.
How to Store this Coconut Chiffon Cake
- Refrigerate – Store the decorated cake in an airtight container or cake box in the fridge for up to 3 days.
- Chill before slicing – If the cream is soft, a short chill helps firm it up for cleaner slices.
- Freezing NOT recommended – Due to the whipped coconut cream topping, this cake is best enjoyed fresh or within a few days.
Frequently Asked Questions
Yes! If you’re not avoiding dairy, regular whipped cream works beautifully too. But coconut cream adds a unique tropical flavour.
This could be due to under-whipped egg whites, over-mixing, or removing the cake from the pan before it has fully cooled. Be sure to cool the cake upside down to maintain height.
Yes! You can bake the chiffon cake a day in advance. Store it (undecorated) wrapped in cling film at room temperature, then decorate before serving.
Toasting adds extra texture and flavor, but it’s optional. You can use plain shredded coconut for a softer finish.
Yes – if you use coconut whipped cream and plant-based ingredients, it’s naturally dairy-free. Just double-check your vanilla extract and sugar to be sure.
Chiffon cakes rise best in a tube pan (with no non-stick coating). If using a regular pan, avoid greasing the sides and expect a slightly different texture.
If you need more help, check out my detailed post: 10 Tips for Perfect Chiffon Cake. It covers common issues and how to fix them — from sinking cakes to meringue mistakes.
More Chiffon Cake Recipes You Might Like
Tried this Recipe
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Coconut Chiffon Cake
- Prep Time: 30 mins
- Cool Time: 2 hours
- Cook Time: 35 mins
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
- Category: Cake, Chiffon Cake
- Method: Bake
- Cuisine: Western, Asian
Description
Light, fluffy, and bursting with coconut flavours, this coconut chiffon cake is coated with smooth coconut whipped cream for the perfect exotic treat. Simple, elegant, and melt-in-your-mouth delicious.
Ingredients
For the Cake Batter
- 70 g shredded coconut
- 70 ml coconut milk (light)
- 4 egg yolks
- 26 g caster sugar
- 40 ml vegetable oil
- 1 tsp clear vanilla extract
- 1/2 tsp salt
- 80 g cake flour
- 1 tsp baking powder
For the Meringue
- 5 egg whites
- 50 g caster sugar
- 1/4 tsp cream of tartar
For the Coconut Cream Frosting
- 600 ml coconut cream, refrigerated overnight (*see Notes below)
- 60 g icing sugar
- 1/2 tbsp clear vanilla extract
- 1/4 tsp sea salt
For the Decoration
- toasted coconut flakes
- shredded coconut
Instructions
To Make the Coconut Cream
- Place two cans of coconut cream in the fridge overnight to chill and separate.
- The next day, scoop out the solid, thick coconut cream from the top of each can — this is what you’ll use for whipping. Be careful not to scoop up the separated liquid from the bottom of the cans.
- In a small bowl, mix the salt with the icing sugar and set aside.
- Before whipping, place your mixing bowl (I prefer using glass) in the freezer for 15 minutes.
- Beat the chilled coconut cream in the cold bowl until soft peaks form.
- Place a sieve over the bowl and sift in the icing sugar mixture. Remove the sieve, then add the vanilla extract (I used clear extract).
- Continue beating until stiff peaks form.
- (Optional) Add a few drops of white food colouring for a clean, bright finish, and beat until fully blended.
- Cover and refrigerate until ready to use.
To Make the Cake Batter
- Preheat your oven to 160°C (325°F). Prepare an unlined 20 cm (8-inch) chiffon cake pan. Do not grease it.
- In a medium mixing bowl, whisk the egg yolks and 26g sugar until pale and slightly thickened.
- Add the coconut milk, vegetable oil, and vanilla extract, mix well.
- Sift in the cake flour, salt and baking powder, then gently mix until just combined.
- Fold in shredded coconut, mix well.
To Make the Meringue
- In a clean, grease-free bowl, add the cream of tartar into the egg whites and begin whisking until foamy.
- Gradually add 50 g sugar, one-third at a time, giving each addition 30 seconds to a minute to let the sugar dissolve.
- Once all the sugar is added, turn the mixer to medium high speed and continue to whisk until stiff peaks form.
To Combine the Mixtures
- Scoop a small amount of the meringue and fold it into the egg yolk batter to lighten it.
- Then pour the loosened cake batter back to the meringue, gently combining them using a whisk to maintain the airy texture.
- Use a spatula to scrape down the sides and the bottom of the bowl to make sure everything is well incorporated.
- Pour the batter into an ungreased chiffon pan (best poured in one spot).
- Lift the pan a few inches and drop it onto the counter once or twice to release any large air bubbles.
- Run a skewer through the batter to remove smaller air pockets for a finer crumb. Shake the pan gently to smooth the top.
To Bake and Cool the Cake
- Bake at 160°C (325°F) for 35 minutes, or an inserted skewer comes out clean.
- Immediately invert the cake pan and let it cool completely upside down to prevent collapse.
- Once cooled, gently press around the edges and the funnel, working the cake free to release it.
- Gentle pressing around the base to release it from the bottom of the pan.
- Get your serving plate or cake stand ready, then flip the tube pan upside down.
- The cake should come out cleanly and beautifully.
To Decorate the Cake (Optional)
- Place the cooled chiffon cake on a cake stand.
- Apply a thin layer of coconut whipped cream to crumb coat the cake, then chill for 30 minutes to set.
- Repeat the process for the final coat of whipped cream.
- Gently press toasted coconut flakes onto the sides of the cake and into the centre using tweezers (optional but it gives a finished look).
- Using a Saint-Honoré piping tip, pipe decorative waves on top.
- Finish with a sprinkle of shredded coconut.
- Slice and serve — enjoy your beautifully decorated coconut chiffon cake!
Equipment
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- Regular vanilla extract works just fine and won’t affect the taste. Just keep in mind it may slightly darken the cake batter and coconut cream compared to clear vanilla.
- You’ll need roughly 2 standard cans of coconut cream to get enough solid cream for whipping. Chill the cans overnight and scoop out only the thick, solid part — avoid the liquid underneath.
- Feel free to decorate the cake for your liking
- Watch my video tutorial to see how to make the cake.
Nutrition
- Serving Size: 1 serving
- Calories: 434kcal
- Sugar: 8g
- Sodium: 329mg
- Fat: 37g
- Saturated Fat: 28g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 102mg
Final Thoughts
This Coconut Chiffon Cake is everything I love in a dessert — light, fluffy, and full of delicate tropical flavour. The coconut whipped cream and toasted coconut flakes take it to the next level, making it both elegant and comforting. Whether you’re baking for a special occasion or simply treating yourself, I hope this cake brings a bit of sunshine to your table.
Thanks for joining me in the kitchen today. Enjoy and keep baking! 💛
