Classic Coconut Chiffon Cake

This classic coconut chiffon cake blends delicate vanilla sponge with layers of coconut custard, fresh young coconut, and airy coconut mousse. The cake is completed with a soft coconut whipped ganache, making it a beautifully light and creamy dessert that’s both elegant and comforting. Inspired by the classic Thai coconut cake but reimagined in a French style, this recipe captures the full coconut experience with coconut water, meat, milk, and cream working together for a texture that is truly special.

I made this for a special family occasion and everyone was impressed by how delicate and fresh the flavors turned out. It has since become my go—to dessert when I want something impressive without being too heavy.

Ingredients

• Vanilla chiffon cake base: provides a light, airy foundation — choose fresh eggs and pure vanilla extract for best results
• Fresh young coconut: adds subtle texture and natural sweetness — select young coconuts with tender, soft meat
• Coconut milk and coconut cream: create richness in custard and mousse — use full fat for smooth texture
• White chocolate: melts smoothly into the whipped ganache — pick good quality with a high cocoa butter content
• Whipping cream: whips nicely for mousse and ganache layers — ensure it is fresh and cold for best volume

Instructions

Sift and prepare dry ingredients:

Combine flour, a pinch of salt, and a little sugar by sifting together to ensure the chiffon cake is light and free of lumps. This step is crucial for that fine crumb texture.

Whip the egg whites:

Beat the egg whites slowly until foamy, then gradually add sugar until stiff peaks form. This creates the structure that will keep the cake fluffy and tender.

Fold wet and dry components:

Gently mix egg yolks, oil, and vanilla into the dry ingredients, then carefully fold in the beaten egg whites. Avoid over mixing to keep the batter airy.

Bake the chiffon cake:

Pour batter into a prepared ring mold and bake at moderate temperature to ensure even rising and a soft crumb. The cake should spring back lightly when touched.

Prepare coconut custard:

Simmer coconut milk with sugar and a bit of thickener like cornstarch, stirring until silky and smooth. Cool before layering.

Make coconut mousse:

Whip coconut cream with a stabilizer or gelatin and folding in whipped cream for an airy mousse that holds shape.

Assemble the cake:

Layer chiffon cake, then coconut custard, fresh coconut meat, and mousse carefully. Chill between layers to help set.

Finish with coconut whipped ganache:

Melt white chocolate and mix into warm coconut cream, then fold in whipped cream and spread evenly over the cake for a smooth finish. Chill to set.

My favorite ingredient is the fresh young coconut meat — its subtle sweetness and texture add a natural freshness that no canned product can match. Every time I make this cake, it reminds me of sharing desserts with my family on special holidays when fresh coconuts were plentiful.

Storage tips

Store the cake in the refrigerator covered tightly to prevent drying out and absorbing odors. It stays fresh for up to three days. For longer storage, wrap portions in plastic wrap and freeze — thaw in the refrigerator before serving.

Ingredient substitutions

If fresh young coconut is unavailable, use canned young coconut in light syrup but drain thoroughly. Full fat coconut milk cans can substitute fresh coconut milk. For dairy-sensitive diets, replace whipping cream with coconut cream whipped firm.

Serving suggestions

This cake pairs beautifully with tropical fruits like mango or pineapple. Lightly toasted coconut flakes or a sprinkle of toasted nuts add a crunchy contrast. It is perfect with a cup of green tea or a delicate jasmine tea.

Chill the finished cake until the layers are set and slice with a warm knife for clean pieces. Garnish with toasted coconut or fresh tropical fruit before serving.

Common Questions About Recipes

→ What gives the chiffon its light texture?

The chiffon is made with whipped egg whites folded into a soft vanilla batter, creating an airy and fluffy texture that balances the creamy coconut layers.

→ How is the coconut custard prepared?

Coconut custard is made by gently cooking coconut milk with egg yolks and sugar until thickened, providing a smooth, silky layer in the cake.

→ What role does fresh young coconut play?

Fresh young coconut adds subtle sweetness and a tender texture that complements the custard and mousse layers, enhancing the coconut flavor profile.

→ How is the coconut whipped ganache made?

The whipped ganache combines melted white chocolate, coconut cream, and whipping cream, resulting in a light, creamy topping that completes the dessert beautifully.

→ Are coconut milk and cream both used in this dessert?

Yes, using both coconut milk and coconut cream helps achieve a rich, smooth texture and depth of coconut flavor throughout the layered elements.

→ What makes this cake inspired by Thai and French styles?

The cake blends classic Thai coconut flavors with delicate French entremets techniques, creating a soft, creamy texture and elegant presentation.