Orange and coconut chiffon cake
Prep time
Cook time
Total time
: Cake
Cuisine: American/Italian
  • 300 gr. of sugar
  • 285 gr. of all-purpose flour
  • 6 eggs
  • 120 gr. of coconut oil
  • 210 gr. of orange juice
  • the zest of 1 orange
  • 10 gr. of baking powder
  • ½ teaspoon of baking soda
  • the seeds of half a vanilla bean
  • For the count whipped cream: 250 ml of whipping cream, 2 tablespoons of sugar, 3 tablespoons of coconut flakes
  • 1 pinch of salt
  1. Preheat oven to 165 °, grease the chiffon cake mold with butter *;
  2. In a bowl sift the flour, baking powder, baking soda and salt;
  3. Make a hole in the middle of the flour mixture and pour (without mixing) the coconut oil, the egg yolks, the vanilla seeds and the orange juice and the zest; mix everything together:
  4. Beat the egg whites until stiff;
  5. With regular movements up and down, gently add the egg whites to the other ingredients until you obtain a homogeneous mixture;
  6. Pour mixture into the mold and bake about 50 minutes, then increase the temperature to 175 ° and bake for 10 minutes more;
  7. Let cool upside down (over a bottle or on tube-pan feet) 1 hour;
  8. Remove the pie and cut into layers;
  9. Mix the cream with sugar and coconut flakes, beat until stiff;
  10. Cut the cake into 4-5 small cakes with a dough cutter, cut each cake into layers;
  11. Spread each layer with coconut whipped cream, assemble the cake and refrigerate for 1 hour.
  12. *I used a regular mold, in case you use the chiffon cake mold, please sure to grease it with oil.
Recipe by La petite casserole at