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Coconut Chiffon Cake with Chocolate Frosting

Recipe photo courtesy of Armando Rafael

Celebrate Passover with a chiffon cake so tender and airy, you'll be tempted to make it year-round (even if you don't observe the Jewish holiday). To keep it kosher, whipped egg whites act as the only leavener, and coconut oil replaces butter.

Source: Martha Stewart Living, April 2017
Total Time Prep Yield



Cook's Notes

The frosting should be pourable, like brownie batter. If it gets too thick, microwave it for 10 seconds at a time to thin it.

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How would you rate this recipe?
  • cakengiftsini
    22 MAY, 2017
    wah!!! I think this is the best cake which will be the best for christmas as well as all other occasion. Today i will try to make it by this recipe. Thanks!!! At Last christmas i got such superb!!! cake from the site :
    • ronenlauren
      29 MAR, 2018
      Can a measurement of butter be used if not wanting to use coconut oil? If so, how much?

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