The Coconut Chiffon Cake
INGREDIENTS
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CAKE LAYERS:
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2 1/2 cups sifted cake flour
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1 1/3 cups granulated sugar
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1 tablespoon baking powder
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1/2 teaspoon table salt
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1/2 cup canola oil
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5 large eggs, separated, at room temperature
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1 tablespoon vanilla extract
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1/2 teaspoon cream of tartar
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Shortening
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COCONUT-MASCARPONE FILLING:
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1 (8-oz.) container mascarpone cheese
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1/2 cup powdered sugar
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1 tablespoon vanilla extract
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3/4 cup whipping cream
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1 (6-oz.) package frozen grated coconut, thawed
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WHITE CHOCOLATE BUTTERCREAM FROSTING:
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1 1/2 (4-oz.) white chocolate baking bars, chopped
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2 tablespoons whipping cream
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1 cup butter, softened
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3 cups sifted powdered sugar, divided
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2 teaspoons vanilla extract
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3 cups sweetened flaked coconut
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