Coconut Chiffon Cake


15 mins


30 mins


1 large cake

Low FODMAP serve

1 slice

This showstopping Coconut Chiffon Cake is pretty much heaven on a plate. A light, fluffy sponge with a delightful coconut flavour, you’ll be left wanting more!


What you'll need


5 eggs, separated

baking soda

½ teaspoon cream of tartar

caster sugar

1 cup caster sugar


⅓ cup vegetable oil

vanilla essence

1 teaspoon vanilla essence

coconut oil

2 teaspoon coconut extract

whipped cream

½ cup lactose free cream

Lo-Fo Pantry Plain Flour

1 ½ cups Lo-Fo Pantry Plain Flour

baking soda

2 teaspoon baking powder


pinch salt

For the icing


75g butter, softened

icing sugar

2 ¼ cups icing sugar

whipped cream

dash lactose free cream

desiccated coconut

½ cup toasted coconut flakes

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour


Step 1

Preheat the oven to 170C, then grease and line 2 x 6 inch round cake tins. You may also use larger round tins, but will need to adjust cooking time.

Step 2

Separate the eggs, placing the whites and yolks in separate mixing bowls.

Step 3

Using a handheld electric whisk, beat the eggs whites until foamy and forming soft peaks.

Step 4

Add the cream of tartar and caster sugar and beat again until stiff, glossy peaks form. Set aside.

Step 5

Add the oil, cream, vanilla essence and coconut extract to the egg yolks and whisk until smooth.

Step 6

Stir in the flour, baking powder and salt to the egg yolk mixture until smooth and well combined.

Step 7

Fold the egg white mixture into the egg yolk mixture until the batter is just combined.

Step 8

Divide the batter evenly between the two cake tins and bake for 35min, or until golden brown and an inserted skewer comes out clean.

Step 9

Allow to cool in the tins for 5 minutes before turning the cakes out onto a rack to cool completely.

Step 10

When cakes are cool, make the icing by whipping the butter, icing sugar and cream until smooth.

Step 11

Layer the cakes, adding icing between each cake layer. Use remaining icing to cover the outside and top of the cake. Press coconut flakes into the icing to decorate.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a Low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

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