Coconut chiffon cake recipe

Valli Little takes inspiration from her mum's love of baking to bring you this classic cake to celebrate Mother's day.

0:15 Prep 0:35 Cook 10 Servings Advanced

Ingredients

250g softened unsalted butter, chopped
3 cups (660g) caster sugar
4 eggs
3 cups (450g) self raising flour, sifted
1 cup (250ml) coconut milk
2 teaspoons vanilla extract
1 1/4 cups (300g) sour cream
1/4 cup (60ml) milk
3 cups (210g) shredded coconut

Frosting

1 1/2 cups (225g) icing sugar, sifted
1 teaspoon cream of tartar
1 tablespoon glucose syrup (see notes)
2 eggwhites
1 1/2 teaspoons vanilla extract
Edible flowers (optional), to decorate

Get the Recipe: Coconut chiffon cake