Young Coconut Chiffon Cake with Lava Sauce

Yong Coconut Sauce:

1. Combine coconut milk, sugar, coconut water, starch, and salt in a saucepan. Mix well.

2. Cook over medium heat, stirring constantly, until thickened.

3. Add young coconut meat and stir to combine.

4. Transfer to a bowl and let cool completely before use.

Chiffon Cake:

1) Prepare dry ingredients:

Sift cake flour and baking powder together. Set aside.

2) Make the egg yolk batter:

Whisk egg yolks with sugar (1) until combined.

Add vegetable oil, coconut water, salt, and vanilla extract. Mix until smooth.

Add the sifted dry ingredients and mix until well combined.

3) Make the meringue:

Beat egg whites with cream of tartar until foamy.

Gradually add sugar (2) while beating. Continue for about 3 minutes

until soft-to-medium peaks form.

4) Combine batters:

Divide the meringue into 3 portions.

Gently fold each portion into the yolk batter until fully incorporated.

5) Prepare molds:

Use No. 8 aluminum bowls lined with paper cups (No. 3220).

6) Fill molds:

Add bottom layer of batter: 25–30 g

Add young coconut sauce filling in the center

Cover with top layer of batter: 20–25 g

This recipe yields about 9 cakes.

7) Topping:

Sprinkle shredded coconut on top as desired.

8) Bake:

Bake at 160°C (top and bottom heat) for 23–25 minutes.

9) Cool:

Remove from molds immediately after baking.

Place on a wire rack and cool completely before serving or packaging.