Coconut Chiffon Cake

INGREDIENTS

• Cake
• Whites from 6 large eggs, at room temperature
• 1/2 tsp cream of tartar
• 1/4 cup sugar
• 1 box (18.25-oz) white cake mix
• 1 can (14-oz) lite unsweetened coconut milk
• 1 Tbsp oil
• 2 tsp coconut extract
• 18 drops liquid yellow food color
• Coconut Frosting
• 3/4 cup each cream cheese frosting (from a 12-oz tub) and marshmallow creme (Fluff)
• 1 1/2 cups sweetened flaked coconut

PREPARATION

1. Heat oven to 325°F. You'll need a 10-inch tube pan with removable core and bottom (not nonstick).

2. Cake:Beat egg whites and cream of tartar in large bowl with mixer on medium until soft peaks form when beaters are lifted. Gradually beat in sugar until incorporated. Continue to beat on high until stiff, shiny peaks form.

3. In a second large bowl (no need to wash beaters), beat remaining cake ingredients on medium speed until blended. Continue to beat on high until smooth, about 3 minutes. Add egg whites to top of batter and fold in with rubber spatula until combined. Scrape batter into ungreased pan; smooth top and tap pan on counter a few times to settle batter.

4. Bake 1 hour or until pick inserted in center comes out clean. Invert pan onto its core on countertop and cool cake completely.

5. Loosen cake around sides of pan and core with long thin-bladed knife; lift cake from pan sides by the tube. Cut away cake from pan bottom and invert onto a rack, then immediately reinvert cake right side up on a serving plate.

6. Frosting: Fold cream cheese frosting and marshmallow creme together in a medium bowl until blended. Spread evenly over cake. Cover frosting with coconut, gently pressing to adhere.

Plan Ahead: You can bake and frost cake up to 2 days before serving. Store, covered, at room temperature.