To Make the Coconut Cream 

1. Place two cans of coconut cream in the fridge overnight to chill and separate.
2. 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.
3. In a small bowl, mix the salt with the icing sugar and set aside.
4. Before whipping, place your mixing bowl (I prefer using glass) in the freezer for 15 minutes.
5. Beat the chilled coconut cream in the cold bowl until soft peaks form.
6. 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).
7. Continue beating until stiff peaks form.
8. (Optional) Add a few drops of white food colouring for a clean, bright finish, and beat until fully blended.
9. Cover and refrigerate until ready to use.

To Make the Cake Batter

1. Preheat your oven to 160°C (325°F). Prepare an unlined 20 cm (8-inch) chiffon cake pan. Do not grease it.
2. In a medium mixing bowl, whisk the egg yolks and 26g sugar until pale and slightly thickened.
3. Add the coconut milk, vegetable oil, and vanilla extract,  mix well.
4. Sift in the cake flour, salt and baking powder, then gently mix until just combined.
5. Fold in shredded coconut, mix well.

To Make the Meringue

1. In a clean, grease-free bowl, add the cream of tartar into the egg whites and begin whisking until foamy.
2. Gradually add 50 g sugar, one-third at a time, giving each addition 30 seconds to a minute to let the sugar dissolve.
3. 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

1. Scoop a small amount of the meringue and fold it into the egg yolk batter to lighten it.
2. Then pour the loosened cake batter back to the meringue, gently combining them using a whisk to maintain the airy texture.
3. Use a spatula to scrape down the sides and the bottom of the bowl to make sure everything is well incorporated.
4. Pour the batter into an ungreased chiffon pan (best poured in one spot).
5. Lift the pan a few inches and drop it onto the counter once or twice to release any large air bubbles.
6. 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

1. Bake at 160°C (325°F) for 35 minutes, or an inserted skewer comes out clean.
2. Immediately invert the cake pan and let it cool completely upside down to prevent collapse.
3. Once cooled, gently press around the edges and the funnel, working the cake free to release it.
4. Gentle pressing around the base to release it from the bottom of the pan.
5. Get your serving plate or cake stand ready, then flip the tube pan upside down.
6. The cake should come out cleanly and beautifully.

To Decorate the Cake (Optional)

1. Place the cooled chiffon cake on a cake stand.
2. Apply a thin layer of coconut whipped cream to crumb coat the cake, then chill for 30 minutes to set.
3. Repeat the process for the final coat of whipped cream.
4. Gently press toasted coconut flakes onto the sides of the cake and into the centre using tweezers (optional but it gives a finished look).
5. Using a Saint-Honoré piping tip, pipe decorative waves on top.
6. Finish with a sprinkle of shredded coconut.
7. Slice and serve — enjoy your beautifully decorated coconut chiffon cake!