Recipes Coconut Chiffon Bundt Cake with Coconut Frosting 4.0 (3,342) Add your rating & review Joanne Chang is a master of all kinds of desserts, from elegant French to homespun American like this classic coconut Bundt cake. Slideshow: Incredible Cake Recipes By Joanne Chang Joanne Chang Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour Bakery + Cafe — now with 10 locations — and in 2007 opened the acclaimed restaurant Myers+Chang with her husband Christoper Myers.Experience: Joanne began as a management consultant before deciding to pursue a career in food. This change of direction didn't take her to culinary school, however; instead, she began a rigorous series of internships including Boston's Biba restaurant and Bentonwood Bakery before being hired as Rialto restaurant's pastry chef in 1995. Several years later, she moved to New York to work at the renowned Payard Patisserie & Bistro before returning to Boston to open Flour Bakery + Cafe in 2000. In addition to opening nine more locations of the bakery, she and her restaurateur husband Christopher Myers opened Myers+Chang in 2007, a critically acclaimed restaurant serving Taiwanese cuisine with Vietnamese, Chinese, and Thai influences. Joanne has published five cookbooks and regularly teaches pastry techniques at her bakeries, in area cooking schools, and on Instagram via her weekly series #flourlove.Education: Joanne has a degree in Applied Mathematics and Economics from Harvard University. Food & Wine's Editorial Guidelines Updated on August 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Petrina Tinslay Active Time: 30 mins Total Time: 2 hrs 30 mins Yield: 1 10-inch bundt cake Ingredients Cake 1 3/4 cups cake flour, plus more for dusting 1 tablespoon baking powder 1 teaspoon kosher salt 1 1/4 cups sugar 1 cup sweetened shredded coconut 7 large eggs, separated 3/4 cup unsweetened coconut milk 1/2 cup vegetable oil 2 teaspoons pure vanilla extract Frosting 1 1/4 cups confectioners' sugar 1/4 cup unsweetened coconut milk Toasted shredded coconut, for garnish Directions Make the cake Preheat the oven to 350°. Lightly grease a 10-inch Bundt pan and dust with flour. In a large bowl, sift the 1 3/4 cups of cake flour with the baking powder, salt and 3/4 cup of the sugar. Stir in the shredded coconut. In another large bowl, whisk the egg yolks with the coconut milk, oil and vanilla. In the bowl of a stand mixer fitted with the whisk, beat the egg whites until frothy, 1 to 2 minutes. With the mixer on, gradually add the remaining 1/2 cup of sugar and beat until the whites are glossy and soft peaks form, 1 to 2 minutes. Make a well in the center of the dry ingredients. Mix in the coconut milk mixture until incorporated. Stir one-fourth of the beaten egg whites into the batter, then carefully fold in the remaining beaten whites until no streaks remain. Scrape the batter into the prepared pan. Bake the cake for 45 to 50 minutes, until golden and the edges start to pull away from the pan. Transfer to a rack and let cool for 1 hour. Run a paring knife around the side of the cake to loosen it, then invert the cake onto a plate. Make the frosting In a medium bowl, whisk the confectioners' sugar with the coconut milk until smooth. Spoon the frosting over the cooled cake, allowing it to drip down the side. Garnish with toasted shredded coconut. Make Ahead The cake can be stored at room temperature for up to 2 days. Suggested Pairing Madeira, the caramelly, citrusy fortified wine from Portugal, is a great pairing for desserts, set out the Blandy's 5-year-old Malmsey or the Cossart Gordon 15-year-old. Rate it Print