Now this cake is one of my favorites. I love making coconut cream chiffon cake because not only is it delicious, fluffy, creamy goodness, but if you don’t like it, you can go shove a coconut up your ass like half of the ignorant little shits I went to high school with then you don’t have to make this recipe.

Now I did make a similar recipe a year ago inspired by Uncle Monty’s Coconut Cream Cake a little over a year ago, but this one is different in both the type of cake I’m preparing and the garnish I’m serving with it.

In my original post, I made a genoise instead of a chiffon, the key difference being that a genoise is making whipping whole eggs with sugar, rather than the whites and yolks separately. The trade-offs are simple. Chiffon cakes take more effort and time to prepare, and are more temperamental in the oven in that they can collapse like a souffle if taken out too quickly. Genoise are not as temperamental, but not as fluffy, and generally just breadier. I prefer chiffon cakes for that reason.

For the cake, I’m doing a coconut chiffon cake, flavored with both coconut oil and coconut milk. Additionally, for this recipe, I’m making a kaya based mousse, kaya being a coconut jam, and garnishing it with coconut flakes.

For the cake:
1 cup all-purpose flour
3/4 cups granulated sugar
3 egg yolks
6 egg whites
2 tablespoons coconut milk (NOT CREAM, COCONUT CREAM IS SOMETHING ELSE ENTIRELY)
1 teaspoon baking powder
1/4 cup coconut oil, melted

Preheat the oven to 350 degrees F. In a bowl, whip the egg whites with baking powder and 1/2 cup of the granulated sugar into stiff peaks. In another bowl, whip the egg yolks with sugar, and slowly stream in the coconut oil, then the coconut milk. Sift the flour. Fold together all three ingredients and pour into a lightly oiled chiffon cake mold. I’d show you a picture of mine, but I’m stupid, and already sold it. Whoops. Make sure that the oiling is very, very light, like no more than 1/2 teaspoon of oil used on the entire surface of the pan, or else the chiffon cake will collapse on itself. The oil is literally only there so that you don’t have to worry about scraping cake off of the tin later. Bake for 45 minutes. Leave in the oven, turned off, for an additional 5, before turning the cake out onto a cutting board to finish resting.

Kaya mousse:
2 egg yolks
1/2 cup coconut milk
1 teaspoon gelatin powder + 1 tablespoon coconut milk
3 tablespoons granulated sugar
a pinch of salt
1/2 cup heavy cream; whipped

Bloom the gelatin in 1 tablespoon of coconut milk. Then melt in the remaining coconut milk. Whip egg yolks with sugar and then temper with the coconut milk mixture. Continue whipping over high heat for 2-3 minutes, until thick enough to coat the back of the spoon, then strain. Chill completely, for about 30 minutes, in the refrigerator. Then fold in the whipped cream and chill again.

For garnish:
Toasted coconut flakes

Assembly:
Cut the cake in half, and then layer on some of the kaya mousse in between the layers. Then layer more on top, and garnish with the coconut flakes.

Alternatively, if you want to serve individual portions, then spoon some of the kaya onto the bottom of the plate, then place on the cake, dollop more of the mousse on top, then garnish with the flakes. Honestly, I don’t give a shit how you choose to serve the cake, so long as you have all three components of cake, mousse, and flakes on there, then it’s all good.