Coconut Chiffon Cake

Ingredients 5 large eggs, separated 3 tablespoons crystallized ginger 1-1/2 cups sugar, divided 2-1/4 cups cake flour 2 teaspoons baking powder

1/2 teaspoon salt 2 large eggs 1/2 cup canola oil 1/4 cup water 2 teaspoons coconut extract 1 teaspoon cream of tartar

frosting: 1 cup butter, softened 8 cups confectioners' sugar 1/2 cup evaporated milk 2 teaspoons coconut extract 1/2 teaspoon salts.

Directions Leave egg whites in a big bowl at room temperature for 30 minutes. Cover and finely chop ginger and 2 tablespoons sugar in a small food processor.

Mix flour, 1-1/4 cups sugar, baking powder, salt, and ginger in a large bowl. Whisk egg yolks, eggs, oil, water, and extract in another basin. Add to dry ingredients and mix well.

Egg whites with cream of tartar and remaining sugar should form firm peaks when whipped with clean beaters. Mix into batter.

Fill three 9-inch round ungreased baking pans gently. Remove air pockets from batter using a knife. The cake should spring back when lightly touched after 22–26 minutes on the lowest oven rack at 325°.

Cool pans for 10 minutes before transferring to wire racks to finish cooling. Butter should be frothy in a big basin. Beat confectioners' sugar, milk, extract, and salt until smooth.

Place bottom cake layer on serving plate; spread 1 cup frosting. Layer twice. Frost cake sides with remaining icing. Press coconut on cake top and sides. Optional orange and lime peel garnish. Refrigerate until serving.

Nutritional Info 1 slice: 667 calories, 26g fat (13g saturated fat), 125mg cholesterol, 357mg sodium, 104g carbohydrate (82g sugars, 1g fiber), 5g protein.