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Cherry Coconut Chiffon Cake
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Vintage Recipe
Cherry Coconut Chiffon Cake
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Cherry Coconut Chiffon Cake is light and airy and perfectly pink from lots of maraschino cherries. Be sure to hang the cake from a bottle to cool to insure that it will not sink. The Cherry Coconut Butter Cream Frosting is a delightful addition to an already delicious cake. This recipe was first published in the 1954 Teena in the Kitchen Cookbook

Prep time
Bake/Cook time
6-8 slices
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Cherry Coconut Chiffon Cake
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Yield :
6-8 slices


Cherry Coconut Cake

  • 2 1/4 cups sifted cake flour*
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 5 egg yolks
  • 1/4 cup maraschino cherry juice
  • 1/2 cup cold water
  • 1 teaspoon vanilla
  • 1 cup egg whites (from 7 to 8 large eggs)
  • 1/2 teaspoon cream of tartar
  • 1/2 cup maraschino cherries, finely chopped
  • 1/4 cup shredded coconut, finely chopped

Cherry Coconut Butter Cream Frosting

  • 1 cup unsalted butter, room temperature
  • 1 pound Imperial Sugar Confectioners Powdered Sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/4 cup maraschino cherries, finely chopped
  • 1/4 cup shredded coconut

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 325°.
  2. Sift cake flour, sugar, baking powder, and salt into a large mixing bowl.
  3. Make a well in center of the flour and add oil, egg yolks, maraschino cherry juice, water, and vanilla. Beat until smooth, about 150 strokes.
  4. In a large mixing bowl whip egg whites and cream of tartar until stiff peaks form.
  5. Gently pour mixture into egg whites and fold until no streaks remain. Gently fold in chopped maraschino cherries and coconut.
  6. Pour batter into an ungreased 10-inch tube pan.
  7. Bake for 55 minutes, then increase heat to 350°F and bake an additional 10 to 15 minutes longer.
  8. Remove from oven and invert pan over a soda bottle and hang until completely cooled. Loosen sides of cake with a knife and turn out onto a cake plate.
  9. To make Cherry Coconut Butter Cream, beat butter until pale in color with an electric mixer. Sift in powdered sugar and beat on low until incorporated. Increase speed to medium-high and beat for 5 minutes.  Add milk and vanilla, adjusting thickness with more milk or powdered sugar as needed. Add chopped cherries and coconut and mix until just combined.
  10. Frost cooled cake with Cherry Coconut Butter Cream. 


This recipe was first published in the 1954 Teena in the Kitchen Cookbook

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