Chiffon cakes are one of the classic and elegant desserts that are great for any occasion. Here are my tips and techniques for making the perfect chiffon cake that is light, airy, tall, and springy. Troubleshooting included!
In this tutorial guide, I’ll show you the Japanese techniques on how to make a perfectly airy chiffon cake. The Japanese chiffon cakes are also a lot less sweet than the Western-style version, which most people would appreciate.
In addition to all the tips and FAQs, you’ll find my most popular chiffon cake recipes below, such as Earl Grey Chiffon Cake, Chocolate Chiffon Cake, and Matcha Chiffon Cake. I hope you enjoy making them!
Table of Contents
What is Chiffon Cake?
It is pronounced as SHE-fon cake. Chiffon cake is a light cake with a spongy texture made with simple ingredients such as oil, eggs, sugar, flour, and flavorings.
Unlike other types of sponge cakes that use chemical/artificial leavener such as baking soda and baking powder, chiffon cakes are leavened mostly from the meringue (stiffly beaten egg whites). They are baked in a tall pan at least four inches deep and must be cooled upside down to retain their height.
Is Chiffon Cake The Same as Angel Food Cake?
You might be more familiar with angel food cakes as they are commonly sold in grocery stores. The only difference between these two cakes is that angel food cake uses no egg yolks and no fat, but chiffon cakes include both whites and yolks.
How about Sponge Cake? Is There a Difference Between Chiffon Cake and Sponge Cake?
You can say that chiffon cake has the in-between texture of a sponge cake and a butter cake. It is lighter and airier when compared to a sponge cake. The base batter for both chiffon cake and sponge cake is made of separated, whipped egg whites and yolks. However, chiffon cake uses both baking powder and oil, while sponge cake doesn’t contain baking powder.
What Makes a Perfect Chiffon Cake and How to Achieve It?
Here are the characteristics of a perfect chiffon cake:
- It rises tall and straight to the top of the chiffon cake pan without caving into itself.
- No big holes or air pockets all around
- The texture of the sponge is light, fine, airy, fluffy, and bouncy.
- The sponge is very moist, and usually not overly sweet (especially if you are making a Japanese chiffon cake recipe).
In order to make a perfect chiffon cake, there are a few important factors. So let’s go over them.
1. Use the right chiffon cake pan
Make sure you use the right chiffon cake pan. The best types are the aluminum pan with a removable base. Make sure the pan is NOT non-stick. Do not grease the mold because the cake needs to cling to the sides and center of the pan for support as it rises. Otherwise, it will collapse. You can buy a 7-inch round angel cake pan with a removable base on Amazon or a 17-cm aluminum Japanese chiffon cake pan on Nihon Ichiban or Amazon.
2. Make the perfect meringue (beaten egg whites)
This is the most important factor, so I’ll cover this topic in a separate section below.
3. Mix in thoroughly with the whisk
I used to use a silicone spatula to fold beaten egg whites into the egg yolk mixture so that you won’t deflate the egg whites, which would result in a dry and dense cake. However, I have read several instructions and youtube videos that a balloon whisk is actually a better choice to incorporate egg whites into the batter. After a few trials, I am convinced that the whisk is the best way to fold in egg whites.
When you fold in egg whites, you might be afraid of breaking the air bubbles and may not mix the batter thoroughly. I felt the same way and always thought I mixed enough. However, when the egg whites are not mixed in with the mixture thoroughly, they would end up separated in the oven. As a result, it creates big air pockets inside the batter while being baked.
Fold carefully and slowly so you would not deflate the egg whites. Fold in one-third of the egg whites first to lighten the batter, and then fold in another 1/3. Then transfer the mixed batter into the egg whites to fold in the rest.
4. Remove air pockets
It’s important to remove air pockets before baking. When you pour the batter into the pan, make sure to pour it from 6-8 inches high at just one spot to prevent air bubbles from forming. Then, while holding the removable base in place, gently tap the cake pan on the work surface to release any air pockets in the batter. Lastly, run a wooden skewer through the batter to release any remaining air pockets.
5. Let cool upside down
The cake must be cooled upside down in its pan so that it stretches downward instead of collapsing. Stick the cake pan on a tall heavy bottle and let cool for 3-4 hours before removing the cake pan. If you use an angel food cake pan, invert the cake pan on a cooling rack.
2 Tips to Make Perfect Meringue (Beaten Egg Whites)
The key to a successful chiffon cake is the meringue (the beaten egg whites). There is no clear and easy way to show how much beating is enough, except for your own trials and errors. I could only give you a few tips that will help you succeed. Before anything, make sure your beaters and mixing bowl are clean and dry.
Tip #1: Chill egg whites (What?!)
I know, it’s the total opposite of what you learned from American recipes. I’ve seen most of the American recipes use room-temperature egg whites to make the meringue. However, almost all (99%) Japanese chiffon cake recipes require cold, well-refrigerated, or sometimes half-frozen egg whites, to make meringue without cream of tartar. Chilled egg whites will make very fine and smooth meringue with small and strong air bubbles inside. They remain strong even in the oven and help the batter rise higher and fluffier. If you are not from the US, which method do you use?
Tip #2: Whisk until stiff peak with a tip that folds over
There is always discussion on how much you should beat the egg whites. From my experience, it’s best to stop the mixer when you’re close to finishing to check the condition of the peaks.
When you lift the whisk, the egg whites in the bowl or on the whisk should be firm enough to go straight up and hold a stiff peak, but just the very tip may fold over a little, like taking a bow. The meringue should have a slightly glossy texture, too.
Then, switch from the hand-held electric mixer (or stand mixer) to a balloon whisk, and thoroughly mix the sides and center of egg whites a few times to get to the same consistency throughout.
If you overbeat the meringue, it will become very stiff and grainy and won’t incorporate into the batter at all.
Adjust Ingredients for Different Sizes of Chiffon Cake Pan
Since a 17-cm chiffon cake pan is the most common size for chiffon cakes in Japan, I usually bake with a 17-cm Japanese chiffon cake pan. It’s a decent-size cake by Japanese standards, but it will look smaller next to typical American cakes.
*Below I include the measurements for different-size pans for your reference.
15-cm (6-inch) chiffon cake pan
- 2 large eggs (100 g without shell)
- 60 g (5 Tbsp) granulated sugar
- 30 ml (2 Tbsp) vegetable oil
- 40 ml (2 Tbsp and ¾ tsp) water/milk/citrus juice (such lemon juice)
- 50 g (¼ cup and add 4 tsp) cake flour (Make sure to measure correctly; See my tutorial video.)
- 3 g (¾ tsp) baking powder
- vanilla extract
Bake at 340 ºF (170 ºC) for 25-30 minutes.
17-cm (7-inch) chiffon cake pan (BASIC)
- 3 large eggs (150 g without shell)
- 85 g (measure ½ cup and remove 1 Tbsp) granulated sugar
- 40 ml (measure 3 Tbsp and remove 1 tsp) vegetable oil
- 60 ml (¼ cup) water/milk/citrus juice
- 75 g (⅔ cup and remove 2 tsp) cake flour (Make sure to measure correctly; See my tutorial video.)
- 4 g (1 tsp) baking powder
- 1 tsp vanilla extract
Bake at 340 ºF (170 ºC) for 30-35 minutes.
20-cm (8-inch) chiffon cake pan
- 5 large eggs (250 g without shell)
- 130 g (⅔ cup) granulated sugar
- 60 ml (¼ cup) vegetable oil
- 95 ml (measure ⅓ cup and add 1 ½ Tbsp) water/milk/citrus juice
- 120 g (1 cup) cake flour (Make sure to measure correctly; See my tutorial video.)
- 6 g (1 ¼ tsp) baking powder
- 1 ½ tsp vanilla extract
Bake at 340 ºF (170 ºC) for 35-40 minutes.
22-cm (8.5-inch) chiffon cake pan
- 6 large eggs (300 g without shell)
- 170 g (measure 1 cup and remove 2 Tbsp) granulated sugar
- 80 ml (6 Tbsp) vegetable oil
- 120 ml (½ cup) water/milk/citrus juice
- 150 g (1 ¼ cup) cake flour (Make sure to measure correctly; See my tutorial video.)
- 8 g (2 tsp) baking powder
- 2 tsp vanilla extract
Bake at 340 ºF (170 ºC) for 40-45 minutes.
23-cm (9-inch) chiffon cake pan
- 7 large eggs (350 g without shell)
- 190 g (measure 1 cup and remove 1 Tbsp) granulated sugar
- 90 ml (measure ⅓ cup and add 1 Tbsp) vegetable oil
- 135 ml (measure ½ cup and add 1 Tbsp) water/milk/citrus juice
- 170 g (measure 1 ⅓ cup and add 1 Tbsp) cake flour (Make sure to measure correctly; See my tutorial video.)
- 9 g (2 ¼ tsp) baking powder
- 2 ½ tsp vanilla extract
Bake at 340 ºF (170 ºC) for 45-50 minutes.
25-cm (10-inch) chiffon cake pan
- 8 large eggs (400 g without shell)
- 230 g (measure 1 cup and add 2 Tbsp) granulated sugar
- 110 ml (measure ½ cup and remove 2 tsp) vegetable oil
- 170 ml (measure ⅔ cup and add 2 tsp) water/milk/citrus juice
- 210 g (1 ¾ cup) cake flour (Make sure to measure correctly; See my tutorial video.)
- 11 g (2 ⅔ tsp) baking powder
- 2 ¾ tsp vanilla extract
Bake at 340 ºF (170 ºC) for 50-55 minutes.
What Went Wrong? Troubleshooting Chiffon Cakes
1. My chiffon cake didn’t rise properly. My chiffon cake sank/deflated after I took it out of the oven.
- Get a chiffon cake pan: Please use an aluminum, 2-piece tube pan. You cannot use a non-stick pan to make chiffon cake as the wall is too slippery for the batter to cling to the sides and center of the chiffon cake pan in order to rise higher.
- Do not grease: For the same reason, you do not need to grease the cake pan.
- Invert the cake pan to let it cool: If you didn’t use a chiffon cake pan, you can’t do this step. It’s very important to invert the chiffon cake pan while letting it cool so the cake will not collapse and it will continue to stay tall with the help of gravity.
- Beat egg whites correctly: Under-beating egg whites will cause the cake structure to collapse, while over-beating can cause the mixture to break down when you fold it into the batter, creating a heavy batter. Therefore, always keep an eye out for the egg whites as they thicken. A safe way to do this is to whip your egg whites on medium speed. And it’s ok to stop frequently to check as you get close to the stiff peak stage.
- Check oven temperature: When the oven temperature is too low, the cake will not rise to its optimum height. It’s also possible that your oven setting doesn’t display the actual oven temperature. Get an oven thermometer to place it in the oven and test the actual oven temperature at 4 corners and the center. My oven has some hot spots in one corner so I know I need to avoid placing my cake there.
- Increase baking time: If you did everything right, maybe the baking time was not enough.
2. My cake got burnt on the top.
- Use aluminum foil: Your oven may be a bit too small for this cake pan. You need at least some space between the cake pan top and the oven. To fix this problem, you can cover the cake with aluminum foil over the top to prevent further browning once the cake reaches a nice golden color.
3. My cake has big holes (air pockets).
- Mix thoroughly: When you don’t fold the egg whites and batter thoroughly, the cake batter is not consistent. The meringue parts have too many air bubbles than the other parts, which results in large pockets and other parts of the batter cannot sustain the structure. Make sure you mix everything thoroughly without destroying the bubbles.
- Beat egg whites correctly: When egg whites are under-beaten, the small air bubbles cannot sustain as the temperature goes up. As a result, small air bubbles turn into one bigger hole.
- Prevent air pockets: The air pockets may be created when you pour the batter into the chiffon cake pan. Make sure to pour the cake batter all at once in one location. Also, run the wooden skewer in the batter a few times and gently tap the chiffon cake pan against the kitchen counter to get rid of large air bubbles that are trapped in the cake batter.
4. My cake has white streaks.
- Mix thoroughly: Those white streaks are meringue (egg whites). It happened when you didn’t incorporate meringue into the batter thoroughly, so the egg whites appeared as white streaks.
FAQs
Q: Can I use all-purpose flour instead of cake flour?
A: Japanese chiffon cake recipes always use cake flour. It is the reason why they are airy, fluffy, and soft. All-purpose flour has a higher protein content, which develops more gluten and results in a tougher cake. You would see the difference immediately.
The substitution or the easiest workaround for cake flour is to mix all-purpose flour with cornstarch. To make 1 cup of cake flour, simply take out 2 Tbsp from 1 cup of all-purpose flour and replace it with 2 Tbsp cornstarch. However, in my opinion, store-bought cake flour would give a better result as it has been sifted finely with the machine.
Q: Do we need to add baking powder?
A: In general, baking powder is not necessary as chiffon cake relies on egg whites to rise. Baking powder is just a backup. However, a chiffon cake recipe includes oil and egg yolks (fats), and baking powder to counteract and help the cake rise.
Q: Can I use melted butter instead of vegetable oil?
A: No, to get a light, airy, soft texture, it has to be vegetable oil or canola oil. Please don’t substitute it with butter.
Q: Can I bake it in a regular cake pan or bundt pan?
A: I highly recommend getting a tubed aluminum pan that allows the cake to rise taller. Avoid a non-stick pan and never grease the pan because the cake will not be able to cling and rise as high. If your chiffon cake pan is not the same size as mine, I always recommend doubling the recipe (instead of trying to divide an egg by weight). Use the leftover batter to make a small cake in a regular ramekin or smaller cake pan (it won’t be a proper chiffon cake though).
Q: When does the cake taste best?
A: It’s best half-day to a whole day after baking.
Q: How long does the cake last? Can I freeze chiffon cake?
A: Wrap the cake in plastic wrap and keep it in a cool, dark place for about 2-3 days. Depending on the ingredients or climate you live in, it might be better to keep it in the refrigerator for 3-4 days. Be sure to let the cake come to room temperature before serving, or it may seem dry and dense.
You can also wrap the individual piece or the whole cake in a layer of plastic wrap and another layer of tin foil before storing in the freezer. Note that some flavors will be lost. Defrost naturally and enjoy.
Our Most Popular Chiffon Cake Recipes
Each of the recipes below includes step-by-step images (and some with videos) which provide visual guidance:
- Chocolate Chiffon Cake – This is an all-star dessert! You’ll love the rich chocolate flavor and super moist texture.
- Earl Grey Chiffon Cake – So lovely for afternoon tea.
- Matcha Green Tea Chiffon Cake – The earthy, vanilla-like matcha green tea flavor is unmistakable.
- Meyer Lemon Chiffon Cake – Who would resist the refreshing aroma of the Meyer lemons in a cake?!
- Orange Chiffon Cake – This one has a warm, citrusy aroma from the orange zest and a hint of cardamom. Get ready to impress!
- Have you tried any fun flavors you would like me to share next? I’d love to hear from you!
You can serve the chiffon cakes on their own or with fresh whipped cream (or frosting but go easy with it) and fresh-cut fruits.
I hope this tutorial guide will help you with your chiffon cake adventures. If you baked a chiffon cake and you’re still having trouble, please ask in the comments below. I’ll be happy to help.
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Hi Nami,
I read your comment on substitute regular pan but I still have a question. I am trying to recreate the famous Dee-lite bakery chiffon cakes (guava, haupia and lilikoi). The bakery that had been in Hawaii for years has closed, so sad. They made these double and single layered cakes in 8 x 8 pans. So that’s what I’m trying to do. Any tips? Which recipe shoud I use (size)? Lastly, what did you mean by “it won’t be a proper chiffon cake”?
Thank you.
Hi Cheryl, Thank you very much for reading Nami’s blog!
A proper chiffon cake means an original chiffon cake in which the cake pan is not lined or greased and lets the cake batter stick to the side and center hole of the Chiffon cake pan. It gives the cake better leverage to rise and support the cooling process when the cake is turned upside down to keep air bubbles stable.
Therefore, if you use an 8 x 8 cake pan, we don’t think you can get the same result as you used a proper chiffon cake pan.
That said, It depends on the height of your cake pan; you can try the 7″ Chiffon cake recipe for your 8 x 8 cake pan.
We hope this helps! Good Luck!
Hi, my chiffon cake keeps falling out of my pan when I invert it. Please help me.
I even baked it for 10 minutes longer and the toothpick comes out clean. I’ve tried with earl grey and it was fine but when I tried replicating it with orange, it just fell out the pan. And this has happened many times whenever I’ve baked chiffon cakes :(((
Hi Nicole, Thank you very much for trying recipes!
We want to make sure that you are using not the nonstick Chiffon Cake pan with no grease. The best types are the aluminum ones with a removable base.
We hope this helps!
Hi Naomi. Thanks for replying.
I am using a nonstick chiffon pan.
Would temperature play a big part in this? Perhaps my oven temp is not stable.
Hi Nicole! I see… Yes. The oven temperature is important too, but in this case, it probably the Orange zest amount.
When too much zest was added to the batter, it gives more moisture to the batter, and fallen happen.
So we recommend reducing the zest amount or reduce 4 Tbsp (60 ml) of fresh orange juice to 3 Tbsp, etc. Or you can adjust your temperature and baking to time for the amount of the moisture to evaporate.
We hope this helps!
Hi Nami,
Your recipe is superb! I tried it and it went perfect! Can you do strawberry chiffon cake?
I think it will be a good flavor to make… Thank you 🙂
Hi Fifi! Thank you very much for trying Nami’s recipe and for your kind feedback!
We currently don’t have the recipe on the site. We’ll make sure to add the recipe to Nami’s list. Thanks for your request!
Hi. I just made your chiffon recipe with 22cm pan ratio
My egg white were only 276g not 300g, everything else is exactly as written. But it is too full for 22cm chiffon pan
I dont know what’s wrong
It rose about 10cm over the rim of the pan & leaked since some of the batter is over the middle hole
It’s still not cooked so i added 10mins more from the 45mins originally directed
What happened?
I hope you can shed some light. Thanks!
Hi Helen, Thank you very much for trying this recipe!
Some of the Chiffon Cake pans are slightly different sizes, and your 22cm Chiffon cake pan might be a little smaller than our listed ones. For your pan size, 20-cm (8-inch) chiffon cake pan size ingredients may be a better fit. Please make sure to leave a space for the cake to rise when you pour the batter into the cake pan. We hope this helps!🙂
Hi Nami,
I was just wondering whether you know if I can use mango puree for the liquid part of the recipe without diluting it for a stronger mango taste? Will this affect baking/cake consistency or should I dilute with some water just to get a more runny consistency just in case?
Namiko-san, we tried the recipe and it turned out beautifully! It is way more delicate and tastier than any of those we have tasted before! Thank you so much for writing such detailed and thoughtful recipe!
Hi Jackie, Thank you very much for trying Nami’s recipe and for your kind feedback! We are glad to hear you made the Perfect Chiffon Cake! Yay!☺️
Could this be made into cupcake form? Like a paper wrapped sponge cake?
Hi Lily, We have never baked this Chiffon cake recipe in the cupcake form, but some readers like to bake the way. So we assume it will work.😉
I plan to use the 6 inch one to make cupcakes. How long should they be baked for and at what temperature?
Hi Lily, We never tested this batter to bake the cupcake, so it is hard to say… Normally the cupcake is baked at 350°F for 15 to 20 minutes. Maybe you can try that to see how it works in your oven? We hope this helps!
I would like to use the earl grey chiffon cake for a layer cake with strawberries and whipped cream. Could I use this cake recipe in regular 8” round pans? Any adjustments needed? Thanks.
Hi Anny, We think you can do the 8″ one, but we have never used this Chiffon Cake recipe to bake the round cake before and don’t know how the outcome will be… We always recommend using a Chiffon Cake pan for making Chiffon Cake.🙂
hello Nami,
my chiffon cake had sank a little bit after it out from oven. whats the problem? is my top heat too hot? i made 200 celcius for my top and bottom heat. but my additional thermometer shown 170 celcius. i need your advice.. which heat should higher? the top heat or bottom heat? im using 38 litre electric oven.
Hi Tania, Thank you very much for trying this recipe!
Nami uses conventional mode for all the recipes unless she specifically mentions (Such as Basque Burnt Cheesecake). Her oven (Thermadore brand) is bottom heat for regular bake mode, with top heating turning on at just the bake’s beginning. So only use bottom heat (no fan) for this recipe.
The most reason for this type of problem is caused by the insufficient whipping of the meringue (white eggs), so you may also want to make sure to whip well until stiff peaks. Another piece of advice to prevent sinking is to remove the cake pan from the oven and gently drop the pan onto the working surface to shock the cake to stop shrinking. Then immediately turn it upside down and let it cool.🙂 We hope this is helpful.
my oven is electric oven, any advice whats temperature should i made? i can make different temperature for top and bottom heat. is bottom heat should hotter than top heat? if yes, whats temperature should i make for both heat?
did you use kitchen aid stand mixer? whats type? have you ever knead bread dough with your kitchen aid stand mixer?
thanks nami 🙂
Hi Tania, Nami only used bottom heat only for the Chiffon Cake recipe, and we did not use top heat. Since we did not test with the top and bottom heat, we can not advise what temperature you should use. Every oven is different and has hot spots, so we recommend using an internal thermometer and make adjustments for your oven. Her internal temperature in the oven is listed in each recipe, and Chiffon Cake is Bake at 340 ºF (170 ºC) for 50-55 minutes.
As for the stand mixer, yes, she uses a kitchen aid stand mixer and uses it for kneading bread dough as well. https://www.amazon.com/dp/B0002Y5X9W/?ref=exp_justonecookbook_dp_vv_d
Here are the recipes that Nami uses a stand mixer. https://www.justonecookbook.com/search/?q=mixer
We hope this helps!
Hi Nami,
Do you have recommendations on how to create a banana chiffon cake? Wondering if you would replace a bit of the milk or oil with mashed banana, or something entirely different. I don’t like to bake with banana extract (not a fan of the fake taste) and would prefer to use real bananas if possible. Looking forward to hearing your thoughts, thank you!
Hi Niki!
If you would like to add purée, Yes, you will need to replace it with a liquid form like milk, but make sure the texture – you may need to test the thickness and see if you need to dilute, etc. 🙂
We hope this helps!
Thank you for your response, Naomi! I will experiment soon and let you folks know how it comes out. 😅 Recently made the chocolate chiffon and it was SO good!
Hi Niki,
My pleasure!
Yes! Please share your baking experiment result with us!
Thank you for trying Chocolate Chiffon cake. 😊
Hi nami, I had a question. If I do the 7″ cake recipe, can I fit that into 2 7″ aluminum circle pans? Or would that be very thin? I guess I can do the 8″ one.. but for one 3 layer birthday cake, that’s 9 eggs LOL
I know I used your recipe before, and I did split it into two pands (7″ aluminium circles) but I’m not sure which one I used hahaha it was a good height tho!
Hi Angela,
We think you can do the 8″ one, but we never made this recipe in the cake pan before. We always recommend using a Chiffon Cake pan for making Chiffon Cake.
Happy Baking!
hello Nami, im Tania. I have an electric oven instead convectionary oven like yours. in your recipe said 170 celcius, it means im using 170 celcius for top heat and bottom heat? so both heats are 170 celcius, right? before, im used 200 celcius for bottom heat and 160 celcius for top heat. my oven thermometer said the heat already at 150-160 celcius. and the cake comes a bit not cling in the upper side of cake, it still a little wet in the upper side too. whats wrong with my baked method? please help.. thanks 🙂
Hi Tania!
Nami’s oven has both conventional (regular) mode and convection (fan) mode, but she uses conventional mode for all the recipes unless she specifically mentions (Such as Basque Burnt Cheesecake). Her oven (Thermadore brand) is bottom heat for regular bake mode, with top heating turning on at the bake’s beginning.
In your case, you may want to bring up your oven’s internal temperature to be at 170C to bake Chiffon Cake.
We hope this helps!
Hi 🙂 I’m trying to use a 9 inch chiffon pan, and don’t understand what this part means:
“ 135 ml (measure ½ cup and add 1 Tbsp) water/milk/citrus juice”
Why is it water or milk or juice? For a standard flavor chiffon, do I just use milk?
Hi Sophia,
The liquid depends on the main flavor of the recipe. If it’s chocolate chiffon, you would want to use milk or water. If it’s an orange chiffon cake, use orange juice, etc. For more detail, please check Nami’s recipe! 🙂
https://www.justonecookbook.com/search/?q=chiffon
How did you get the quantities of each ingredient for the different pan sizes? The changes you call out don’t follow the bakers percent procedure that I use to get the quantity of dough for pan sizes. I would like it if you would share your procedure with me.
Hi Joseph Kitchen!
Nami has a notebook that she keeps her recipes and notes.😉
I tried your chiffon cake recipe and it was delicious! I’d like to make a coconut chiffon cake. Should I just substitute coconut milk instead of milk with the same amount?
Thanks!
Hi J Lee,
Thank you very much for trying this recipe and for your kind feedback! We are glad to hear it was delicious!
As for the coconut version, We have not tried this with coconut milk and unsure how the outcome will be….. how about using coconut oil instead of vegetable oil?
Please let us know how it goes!