Soft vanilla chiffon cake

This Coconut Chiffon Cake blends the soft, airy texture of vanilla chiffon with layered coconut custard, fresh young coconut, and a light coconut mousse. The cake is topped with silky coconut whipped ganache for a delicate and elegant finish. Inspired by the classic Thai coconut dessert but crafted in a refined French entremets style, it captures the full flavor of fresh coconut from water to tender meat, enhanced by coconut milk and cream for a creamy yet light experience.

I first made this cake when I wanted to recreate a Thai dessert I loved but in a refined style for a dinner party. It was a hit and has become my go to celebration cake, especially when I want something that tastes luxurious but not overly sweet or heavy.

Ingredients

• White chocolate: for the whipped ganache choose good quality for a smooth melt and clean sweetness
• Coconut cream: for richness in the ganache and mousse fresh or canned without additives works best
• Whipping cream (35 percent fat): for lightness and stability in mousse and ganache fresh cream whips better
• Fresh young coconut meat: adds delicate texture and true coconut flavor look for tender, translucent flesh
• Coconut water: provides subtle sweetness and moisture use fresh if possible or high quality bottled
• Coconut milk: for a creamy base in custard and mousse canned with no preservatives is ideal
• Vanilla chiffon cake layers: need to be light and airy ingredients should be fresh and eggs at room temperature

Instructions

Sauté the Base Ingredients:

Prepare your coconut custard by combining coconut milk, cream, and sugar in a saucepan. Heat gently until the mixture thickens while stirring constantly to prevent lumps. This step builds the creamy core of the dessert.

Make the Coconut Mousse:

Whip the coconut cream and whipping cream separately until soft peaks form. Fold them gently to maintain airiness. This mousse layer should feel light yet richly flavored with coconut.

Prepare the Chiffon Cake:

Separate eggs, whipping whites until stiff peaks appear, and then gently fold in the flour and vanilla infused batter. Bake in an 18cm by 6cm ring mold until the cake springs back to the touch. This step ensures a tall, light sponge.

Assemble the Cake Layers:

Once the chiffon cake is cooled, layer on the coconut custard, followed by pieces of fresh young coconut. Spread the coconut mousse evenly, then repeat layers if desired for depth and texture.

Make the Coconut Whipped Ganache:

Melt the white chocolate gently and blend with the coconut cream and whipping cream. Chill slightly and whip to a fluffy, smooth ganache. This finish will add sheen and creaminess on top.

Decorate and Chill:

Carefully spread the ganache over the top of the cake and add thin veils of soft coconut flesh as decoration. Chill for several hours to let flavors meld and texture set. This resting time enhances the cohesive taste and presentation.

Coconut cream is my favorite ingredient here because it adds such depth without heaviness. One memorable moment was making this cake for a family birthday where the layers disappeared first, everyone loved how it evoked tropical softness and elegance.

Storage Tips

Store the cake overnight in the fridge covered with a cake dome or airtight container to keep the moisture in and prevent the ganache from drying. The cake tastes best within 2 days but can be carefully frozen by wrapping well to preserve layers.

Ingredient Substitutions

If fresh young coconut is unavailable, young coconut canned in water can work as a substitute but may lack some fresh flavor. For dairy free versions, use coconut based creams and whipped toppings, but ensure they whip well when chilled.

Serving Suggestions

Serve chilled with a garnish of toasted coconut flakes or fresh tropical fruits like mango or pineapple to complement the coconut flavors. A small drizzle of honey or lime zest can brighten the richness on the plate.

Chill the assembled cake well before serving for the best texture. The layers come together beautifully after a few hours in the fridge.

Your Recipe Questions Answered

→ What type of coconut is used in this chiffon?

Fresh young coconut meat, coconut custard made from coconut milk and cream, plus coconut whipped ganache enrich the layers.

→ How is the whipped ganache prepared?

It combines melted white chocolate with coconut cream and whipping cream, whipped until silky and light.

→ What makes the chiffon light and airy?

Whipped egg whites folded into the vanilla batter create the soft, airy texture essential to chiffon cakes.

→ Can this cake be made in different sizes?

Yes, the original uses an 18cm × 6cm ring with a 16cm insert, but sizes can be adjusted to suit preferences.

→ What flavor profiles are highlighted in this cake?

The delicate vanilla base harmonizes with fresh coconut elements and creamy layers for a balanced tropical sweetness.