King Arthur Flour's Tropical Chiffon Cake

Recipe from the 1997 State Baking Contests

Adapted by Andrea Zimmermann

Updated June 8, 2026

Total Time
1 hour 10 minutes
Rating
4(33)
Comments
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—Andrea Zimmermann

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Ingredients

  • 2 cups King Arthur unbleached all-purpose flour

  • ¼ cup cornstarch

  • 1 ½ cups sugar

  • 3 teaspoons baking powder

  • 1 teaspoon salt

  • ½ cup vegetable oil

  • ¾ cup (8) egg yolks

  • 1 cup (8) egg whites

  • ¾ cup orange juice

  • Rind of one orange, grated

  • ½ teaspoon cream of tartar

  • 1 ½ cups sweetened flaked coconut

Ingredient Substitution Guide
Nutritional analysis per serving

44 grams carbs; 141 milligrams cholesterol; 327 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 14 grams fat; 1 gram fiber; 241 milligrams sodium; 6 grams protein; 26 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Sift together flour, cornstarch, sugar, baking powder and salt. Make a well and add oil, egg yolks, orange rind and orange juice. Beat until satiny smooth.

  2. Step 2

    Beat egg whites and cream of tartar until very stiff peaks form.

  3. Step 3

    Pour batter over egg whites and fold in gently. Add coconut and fold in.

  4. Step 4

    Bake at 325 degrees for 55 to 60 minutes in a 10-inch ungreased tube pan. When baked, cool completely, with pan upside-down over a large soda bottle.

  5. Step 5

    Gently loosen cake from tube and sides of pan with a spatula or knife. Sift confectioner's sugar over cake.

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Ratings

4 out of 5
33 user ratings
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Comments

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Marian Lusenhop

Made a beautiful looking cake. It was destroyed by having used vegetable oil. Tasted terrible and could not taste the orange at all.

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Credits

From the 1997 State Baking Contests, sponsored by the Association of Connecticut Fairs Inc. and King Arthur Flour

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