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The Coconut Chiffon Cake
Ingredients
  • subheading: CAKE LAYERS:
  • 2 ½ cups sifted cake flour
  • 1 ⅓ cups granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon table salt
  • ½ cup canola oil
  • 5 large eggs, separated, at room temperature
  • 1 tablespoon vanilla extract
  • ½ teaspoon cream of tartar
  • Shortening
  • subheading: COCONUT-MASCARPONE FILLING:
  • 1 (8-oz.) container mascarpone cheese
  • ½ cup powdered sugar
  • 1 tablespoon vanilla extract
  • ¾ cup whipping cream
  • 1 (6-oz.) package frozen grated coconut, thawed
  • subheading: WHITE CHOCOLATE BUTTERCREAM FROSTING:
  • 1 ½ (4-oz.) white chocolate baking bars, chopped
  • 2 tablespoons whipping cream
  • 1 cup butter, softened
  • 3 cups sifted powdered sugar, divided
  • 2 teaspoons vanilla extract
  • 3 cups sweetened flaked coconut
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