Chapter 1 · Growing Up in the South
Coconut Chiffon Cake
Coconut Chiffon Cake
The Story
Ingredients
Makes 1 chiffon cake
Scaled to a home kitchen batch from Jason's original production formula.
Method
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Place first four ingredients in 20qt stand mixer bowl, begin whisking on speed 1.
Mix oil, yolks, and coconut puree together, slowly add to mixer while whisking on speed 2.
Scrape sides and bottom, continue whisking on speed 3 for 2 minutes.
In 60qt bowl, whip egg whites to medium peak.
Add sugar and whisk on speed 3 to firm peak.
Fold half meringue into flour mixture, then half coconut.
Fold remaining meringue and coconut together until fully incorporated.
Bake at 325°F for about 1 hour until center is cooked through.
Jason's Notes
Light, airy coconut cake with finely ground coconut throughout the batter.
The first good note sets the tone.
Keep it practical, specific, and chef-minded. Share what worked, what you changed, and what the next cook should know.