Coconut Chiffon Cake with Coconut-Cranberry Sorbet

Name: Coconut Chiffon Cake with Coconut-Cranberry Sorbet
Yield: Makes 10 servings
Ingredients: 1 cup flaked sweetened coconut (about 3 ounces); 2 cups sugar; 2 cups sifted all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 3/4 cup unsweetened coconut milk; 1/2 cup vegetable oil; 1 tablespoon fresh lemon juice; 2 1/2 teaspoons vanilla extract; 7 large egg yolks; 7 large egg whites; 1/4 teaspoon cream of tartar; Fresh cranberries (optional); Fresh mint (optional)

Coconut Chiffon Cake with Coconut-Cranberry Sorbet was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/coconut-chiffon-cake-with-coconut-cranberry-sorbet-recipe-5737.aspx" target="_blank">www.cooking.com.</a>

"A delicate light-textured cake. To measure the flour accurately, sift some flour into a bowl. Spoon the sifted flour into a 1 cup measure so cup is overflowing. Stand the edge of a ruler on top of..."

INGREDIENTS

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1 cup flaked sweetened coconut (about 3 ounces)

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2 cups sugar

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2 cups sifted all-purpose flour

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2 teaspoons baking powder

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1 teaspoon salt

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3/4 cup unsweetened coconut milk

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1/2 cup vegetable oil

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1 tablespoon fresh lemon juice

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2 1/2 teaspoons vanilla extract

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7 large egg yolks

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7 large egg whites

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1/4 teaspoon cream of tartar

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Fresh cranberries (optional)

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Fresh mint (optional)

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