Special Recipes

Coconut Chiffon Cake with Fresh Cream


  • Part 1:
  • 80 grams of flour cake
  • 60 grams of sugar
  • ½ teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ¼ teaspoon of salt
  • Part 2:
  • 40 grams of fresh coconut juice
  • 15 grams of coconut milk
  • 65 grams of Healthy Chef Cooking Oil
  • 2 of egg yolks
  • Part 3:
  • 2 of white eggs
  • 40 grams of sugar
  • ¼ teaspoon of cream of tartar
  • Part 4 for fresh cream:
  • 300 grams of whipping cream
  • 36 grams of sugar
  • 1 teaspoon of vanilla extract / coconut flavor


  1. Preheat oven both top and bottom to 175’c 
  2. For ingredient part 1, combine the flour, sugar, baking soda, baking powder, and salt mixing well. Set aside
  3. For ingredient part 2, แcombine all ingredients into the bowl and stir well. Set aside.
  4. For ingredient part 3, in a large bowl beat the white eggs with medium speed until stiff peaks form. Add cream of tartar and beat with high speed, gradually add sugar and beat until all blended. 
  5. Add ingredient part 1 into the ingredient part 2, stir well and add ingredient part 3. Stir well for a minute until combine well. 
  6. Pour all ingredients into the cake pan size 2 pounds with the wax paper on the bottom. Bake for 30-35 minutes. Set aside for the topping. 
  7. For ingredient part 4 to make a fresh cream,  using a handheld or stand mixer, beat all the ingredients together until smooth and creamy.  
  8. Use a spatula to decorate the fresh cream on top of coconut chiffon cake. Ready to serve.