This Coconut Milk Chiffon Cake is now easily one of my favourite chiffon cake flavours. It is baked using coconut milk. While the texture is slightly denser than a usual chiffon cake, it is still lighter and fluffier than other cakes. You can definitely taste the coconut milk from this cake! 

For this recipe, you will need liquid coconut milk. The folks at The Coconut Club (Monkey's Choice) kindly sponsored a sample of their premium Coconut Milk for me to bake with. Their coconut milk is unique because "every coconut is picked, sorted and processed by hand at the plantation ensuring the removal of seed coating from the meat. After which, the meat is freshly shipped on order and carefully QC-ed before processing in our own screw-press machine. Resulting in silky pearl white coconut milk with unaltered taste."

COCONUT MILK CHIFFON CAKE RECIPE
by Sumopocky 

Yield: 7" Chiffon Cake

Ingredients
6 Eggs
100g of Caster sugar
100ml of Coconut milk + 20ml to drizzle
40g of Vegetable oil/Coconut oil (melted)
120g of Cake flour

Directions
1. Preheat the oven to 170°C.
2. Separate the egg yolks from egg whites.
3. Prepare the meringue. Beat the egg whites on low speed till it becomes frothy. Gradually add the caster and continue to beat till stiff peaks form. Set aside.
4. In a separate bowl, beat the egg yolks, coconut milk, and vegetable/coconut oil, until everything is combined.
5. Sift in the cake flour to the egg yolk mixture in Step 4. Mix well.
6. Beat in 1/3 of the meringue from Step 3 to the egg yolk mixture in Step 5. Then, gently fold in the rest of the meringue until everything is combined.
7. Pour the batter into a 7" Chiffon Cake mould. Gently smooth the surface and tap the base of the mould against the table to get rid of any air bubbles.
8. Bake at 170°C for 35-40 minutes.
9. Cool the cake upside down. Once cooled, remove the chiffon cake by gently pressing along the edges. Place the cake on a cake board or plate.
10. Drizzle the remaining 20ml of coconut milk over the top of the cake. Enjoy!