Coconut and Taro Chiffon Cake

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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!

Recipe

PRE TIME: 10 min

COOKING TIME: 1 hr 30 min

TOTAL TIME: 1 hr 40 min

6 SERVING

Ingredients:

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

Directions:

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.

Step 2

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.

Step 4

Add milk and oil. Whisk evenly. Add sieved flour, coconut powder, and a pinch of salt. Add egg yolks and mix thoroughly.

Step 5

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.

Step 6