Coconut Chiffon Cake

This cake was a big hit with family and friends.  It is light and flavourful without being too sweet.  My only adjustment was that I did not put the shredded coconut in the cake.  From Food and Drink Spring 2016.

CAKE
2 cups sifted cake flour
1 1/2 cups sugar
2 tsp baking powder
1/4 tsp kosher salt
1/4 cup coconut oil
1/4 cup lukewarm water
1/4 cup coconut milk
6 eggs, separated
1/4 tsp vanilla extract
Finely grated rind of 1 medium orange
3/4 cup finely shredded, sweetened coconut
1/4 tsp cream of tartar

GLAZE
3/4 cup icing sugar
1 tbsp fresh orange juice
1 tbsp coconut milk
1/2 cup flaked or shredded coconut for garnish

1. Preheat the oven to 350F.
2. Sift the flour, 2/3 cup sugar, the baking powder and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed just to combine.
3. Place the coconut oil in a small saucepan and place over low heat just to liquefy.  Combine the oil with the 1/4 cup of lukewarm water.
4. Pour the coconut oil-water mixture, and the coconut milk into the dry ingredients and mix on low speed to combine. Add the egg yolks, vanilla extract and orange rind; mix at low speed only until smooth, stopping once or twice to scrape the sides and bottom of the bowl.  The mixture will be yellow and thick.  Remove the bowl from the mixer and stir in the shredded coconut.
5. In another bowl, stir together the remaining 2/3 cup sugar and the cream of tartar.  In a clean bowl, with the whisk attachment, whip the egg whites at high speed until frothy.  With the mixer running add the sugar and cream of tartar mixture in a slow stream and continue whipping to form soft peaks.
6. With a large rubber spatula, fold one quarter of the egg white mixture into the yolk mixture, then fold in the remaining egg whites until completely combined.  The batter should be smooth with no streaks.  Pour into a 10x4 inch ungreased chiffon cake pan.  Bake until the top is golden brown and springs back when touched lightly, about 45 minutes.
7. Remove cake from oven and turn pan upside down, allowing the cake to cool completely in the pan, to unfold, turn the pan upright.  Run a thin knife around the edge of the pan, then use a skewer to loosen the cake from the centre tube.  Turn the cake out onto a serving plate.
8. For the glaze, sift the icing sugar into a bowl.  Add the orange juice and coconut milk and whisk to combine.  Pour the glaze over the top of the cake and spread just to the edges.  Dust the sides of the cake with sifted icing sugar if you wish.  The cake will keep for up to 2 days if wrapped well with plastic warp, and stored at room temperature.

Serves 12