Here is something unique for all the bakers and dessert lovers: a chiffon cake with naturally vibrant purple fillings. This coconut taro cake is the very definition of aesthetically pleasing. It’s also light, fluffy, with just the right amount of sweetness. The guests at your party will all come back for another slice!
Coconut and Taro Chiffon Cake
PRE TIME: 10 min
COOKING TIME: 1 hr 30 min
TOTAL TIME: 1 hr 40 min
- Coconut Chiffon Cake
- 2 tbsp. Vegetable oil
- 2 tbsp. Milk
- 1/4 cup Flour
- 1 tbsp. Coconut powder
- 1/8 tsp. Salt
- 5 large Egg yolk
- 3 large Egg white
- 1/2 tsp. Lemon juice
- 3 tbsp. Sugar
- Purple whipped cream
- 3/4 cup Heavy whipping cream
- 2 tbsp. Powdered sugar
- 1 tbsp. Coconut milk powder
- 1/4 tsp. Food coloring purple
- Filling & Topping
- 1/3 cup Cooked purple sweet potato
- 1/3 cup Cooked taro
- 1½ tbsp. Sugar
- 1/4 cup Milk
- 1/4 cup Palm’s seed whole in syrup
- 1/4 cup Coconut jelly
- Coconut flake
- Toasted almond flake
- Colorful candy ball
- Edible flowers
- Creme-filled wafers
Step 1 - Purple sweet potato and Taro Paste Filling
Add sugar, cooked purple sweet potato, and taro in a large mixing bowl. While it's hot, using a masher and break it down into small pieces.
Add milk and using a hand blender, blend until smooth and creamy. Put into a pastry bag to refrigerate later use.
Step 3 - Coconut Chiffon Cake
Preheat the oven to 300°F/150°C. Line a 6" round pan with parchment paper (bottom). Set aside.
Add milk and oil. Whisk evenly. Add sieved flour, coconut powder, and a pinch of salt. Add egg yolks and mix thoroughly.
Mix egg whites and lemon juice with an electric mixer at medium-high speed. Add sugar and keep blending until mixture forms medium-firm peaks. Set the mixer to low speed to reduce large air bubbles until it forms barely firm peaks.
With spatula, fold in 1/3 of the meringue into the batter. Add batter into meringue and fold evenly.
Pour the batter from height of 12" into the prepared cake pan. Lightly bang the pan a few times to remove any trapped air bubbles in the batter.
Bake for 35-40 min.
Remove from the oven, leave the cake in the pan and cool it upside down on a cooling rack. Refrigerate about 20 min after cooled.
Step 10 - Purple whipped cream
Whisk chilled cream, powdered sugar, and coconut powder until it forms stiff peaks.
Step 11 - Assembly and Decorate cake
Level the top of the cake with a dome, and cut the cake into three equal layers.
Pipe the filling over the first layer of cake, and add the palm seeds. Then cover with whipped cream.
Add whipped cream onto the second layer of cake, and add coconut jelly.
Add the top layer of the cake and cover with remaining whipped cream. Decorate and enjoy!
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