Ingredients:
4 eggs 🥚
2 cups of sugar 🍬
1 cup of peanut oil 🛢️
1 cup of milk 🥛
1 cup of grated coconut 🥥
3 cups of flour 🌾
Flavouring to taste (vanilla, lemon, or orange) 🍋
1 sachet of baking powder
Preparation:
Prepare the basic mixture:
In a large bowl, beat the eggs with the sugar until the mixture is light and fluffy. This step is essential for a soft and fluffy dough!
Add the liquid ingredients:
Add the peanut oil and milk to the mixture, mixing well. If you like, also add the flavouring you prefer (vanilla, lemon or orange are great for giving an extra scent!).
Combine the dry ingredients:
Sift the flour and baking powder together to avoid lumps. Add the grated coconut to the mixture and mix until smooth.
Butter and flour the mold:
Take the chiffon cake mold and grease it well with butter, then lightly flour it. If you prefer, you can use baking paper to make it easier to remove the cake once cooked.
Cook the donut:
Pour the mixture into the mold and bake in a static oven at 170°C for about 60 minutes. The cooking time may vary slightly depending on the oven, so always do the toothpick test: if it comes out dry, the cake is ready!
Let it cool and serve:
Once cooked, take the donut out of the oven and let it cool for a few minutes in the mold, then transfer it to a rack to cool completely. If you like, you can sprinkle with icing sugar before serving!
Extra tips to make it even more special!
You can add some chocolate chips or chopped nuts to the dough for an extra touch of deliciousness!
If you want a fresher version, add some grated lemon peel or some orange peel!
For a “wow” effect, serve the cake with some mascarpone cream or Greek yogurt!
Preparation time: 10 minutes | Cooking time: 60 minutes | Total time: 1 hour and 10 minutes
A soft and fragrant coconut cake, perfect for any time of the day, from a special breakfast to a snack with friends
