Coconut Chiffon Cake

For Cake Batter

In a bowl add 1 no. egg yolk,1/2 tbsp sugar and whisk well. Then add into the 1 tbsp olive oil, 2 tbsp fresh coconut,1/8 tsp grated lemon zest,1/8 tsp salt,3 tbsp maida and 1/8 cup coconut milk & mix well.

Keep aside.

For Egg White

In a bowl add 1 no. egg white,1.5 tbsp sugar powder, and whisk till light and fluffy.

Add 1/8 tsp lemon juice and again whisk it for light and fluffy texture.

Add into the cake batter and gently fold it adding by time to time.

Pour Batter in a greased mold and bake at 180 degrees celsius for 40 to 45 minutes.

Cut it and serve.