Coconut Almond Marble Chiffon Cake
Makes 1 (10-inch) cake
  • 1¾ cups (350 grams) granulated sugar, divided
  • ¼ cup (60 grams) hot water
  • ½ ounce (15 grams) 56% cacao semisweet chocolate
  • ¼ teaspoon (1.25 grams) baking soda
  • 1¾ cups (219 grams) cake flour
  • ½ cup (48 grams) almond meal
  • ½ cup (42 grams) desiccated coconut
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ¾ cup (180 grams) water
  • ½ cup (112 grams) coconut oil
  • 5 large egg yolks (93 grams)
  • 1½ teaspoons (6 grams) almond extract
  • ½ teaspoon (2 gram) vanilla extract
  • 8 large egg whites (240 grams)
  • ⅛ teaspoon cream of tartar
  • Chocolate Ganache (recipe follows)
  • Garnish: toasted almonds, toasted unsweetened coconut flakes
  1. Preheat oven to 350°F (180°C). Butter and flour the bottom of a 10-inch tube pan.
  2. In the top of a double boiler, stir together ¼ cup (50 grams) sugar, ¼ cup (60 grams) hot water, chocolate, and baking soda. Cook over simmering water until chocolate is melted. Set aside to let cool.
  3. In a large bowl, whisk together flour, almond meal, coconut, baking powder, salt, and remaining 1½ cups (300 grams) sugar. Make a well in center of flour mixture; add ¾ cup (180 grams) water, oil, egg yolks, and extracts, whisking until smooth.
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed until soft peaks form. Add cream of tartar, and beat until stiff peaks form. Fold one-third of egg whites into flour mixture. Fold in remaining egg whites. Transfer one-third of batter to a medium bowl; add cooled chocolate mixture, stirring until well combined. Alternate pouring yellow and chocolate batters into prepared pan. Using a knife, swirl batters together.
  5. Bake until golden brown and a wooden pick inserted near center comes out clean, about 45 minutes. Invert cake in pan over a glass bottle, and let cool completely. Using a knife, loosen cake from sides and center of pan. Gently remove from pan. Pour Chocolate Ganache over cake. Garnish with almonds and coconut, if desired.
Recipe by Bake from Scratch at