Lime in the Coconut Chiffon Cake

Here is another lower sugar cake based on Baking with Less Sugar that is light, fluffy, and very easy to make.  It keeps beautifully in an airtight container for a couple of days.  

For the cake:

2 cups excellent cake flour (like Anson Mills' Lammas Cake Flour), sifted

2/3 cup organic cane sugar

1 tablespoon sodium-free or regular baking powder

2 teaspoons finely-grated lime zest

1 teaspoon of sea salt

1 cup shredded unsweetened coconut

1/2 cup coconut oil, liquified

7 large eggs, separated

1 cup coconut milk

1 tablespoon pure vanilla extract

For the glaze:

1/2 cup confectioners sugar

1 tablespoon coconut milk

1 tablespoon fresh squeezed lime juice

2 tablespoons shredded unsweetened coconut

Shredded unsweetened coconut for garnish

Instructions:

1.  Preheat oven to 350 degrees.

2.  In a large bowl stir together the flour, 1/3 cup of the sugar, the baking powder, salt, lime zest, and coconut until combined.  In a small bowl whisk together the coconut oil, egg yolks, coconut milk, and vanilla.  Set bowl bowls aside.

2.  Whip the egg white whites on medium speed with a hand mixer or in a standing mixer fixed with the whisk attachments for 1-2 minutes or until they get frothy.  Slowly add the remaining 1/3 cup granulated sugar and continue to whip for 2 to 3 minutes more, or until the whites get a bit glossy and reach soft peak stage.

3.  Make a well in the center of the dry ingredients and pour in the wet ingredients.  Stir together to make a smooth batter.  Gently fold in the fluffy egg white a couple of large spoonfuls at a time until they have all been added.  Do not mix or beat the batter.

4.  Scrape the batter into a 9-inch ungreased tube or angel food cake pan with a removable bottom.  Bake for 35 to 45 minutes, or until the cake is pale golden brown.  Remove it from the oven and let cool on a wire rack.  When the cake is completely cool you can remove it from the pan but running a knife around the sides of the pan and the inside of the tube.  Invert onto a plate or wire rack.

5.  To make the glaze:  Whisk together the powdered sugar, coconut milk, lime juice, and coconut.  Drizzle over the cake.  Sprinkle additional coconut over the top and serve.