Coconut Chiffon Cake
1 large cake
Low FODMAP serve
What you'll need
5 eggs, separated
½ teaspoon cream of tartar
1 cup caster sugar
⅓ cup vegetable oil
1 teaspoon vanilla essence
2 teaspoon coconut extract
½ cup lactose free cream
1 ½ cups Lo-Fo Pantry Plain Flour
2 teaspoon baking powder
For the icing
75g butter, softened
2 ¼ cups icing sugar
dash lactose free cream
½ cup toasted coconut flakes
Preheat the oven to 170C, then grease and line 2 x 6 inch round cake tins. You may also use larger round tins, but will need to adjust cooking time.
Separate the eggs, placing the whites and yolks in separate mixing bowls.
Using a handheld electric whisk, beat the eggs whites until foamy and forming soft peaks.
Add the cream of tartar and caster sugar and beat again until stiff, glossy peaks form. Set aside.
Add the oil, cream, vanilla essence and coconut extract to the egg yolks and whisk until smooth.
Stir in the flour, baking powder and salt to the egg yolk mixture until smooth and well combined.
Fold the egg white mixture into the egg yolk mixture until the batter is just combined.
Divide the batter evenly between the two cake tins and bake for 35min, or until golden brown and an inserted skewer comes out clean.
Allow to cool in the tins for 5 minutes before turning the cakes out onto a rack to cool completely.
When cakes are cool, make the icing by whipping the butter, icing sugar and cream until smooth.
Layer the cakes, adding icing between each cake layer. Use remaining icing to cover the outside and top of the cake. Press coconut flakes into the icing to decorate.