For ingredient part 1, combine the flour, sugar, baking soda, baking powder, and salt mixing well. Set aside
For ingredient part 2, แcombine all ingredients into the bowl and stir well. Set aside.
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.
Add ingredient part 1 into the ingredient part 2, stir well and add ingredient part 3. Stir well for a minute until combine well.
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.
For ingredient part 4 to make a fresh cream, using a handheld or stand mixer, beat all the ingredients together until smooth and creamy.
Use a spatula to decorate the fresh cream on top of coconut chiffon cake. Ready to serve.
