Strawberry-Lime Chiffon Cake with Coconut Cream

I got the idea for this dessert from a blog post at Our Best Bites, but all I remembered was the title and I didn't want to go find the recipe, so I made up my own. It turned out just as good as I had hoped. It was the perfect spring dessert!

Strawberry-Lime Chiffon Cake with Coconut Cream

for the Chiffon Cake (recipe adapted from Smitten Kitchen):
2 c. sifted flour
1 1/2 c. sugar, divided
1 tablespoon baking powder
1 teaspoon salt
3/4 cup cold water
1/2 cup vegetable oil
1 teaspoon lemon zest
1 teaspoon vanilla extract
5 large egg yolks at room temperature
8 large egg whites at room temperature
1/2 teaspoon cream of tartar

for the Strawberries:
1 lb. strawberries, washed, stemmed and sliced
1/4 c. sugar
2 tb. lime juice

for the Coconut Cream:
1 c. whipping cream
2 tb. sugar
1/2 tsp. coconut extract

for topping:
toasted coconut, if desired
(toast in oven for about 10-15 minutes, checking and stirring frequently to avoid burning)

Make the cakes:
1. Preheat the oven to 325°F. Have two 9-inch round cake pans ready, lined with parchment paper that has been lightly sprayed with cooking spray, but otherwise ungreased. (I actually used two 9 x 5" loaf pans this time, greased only, and it worked fine)
2. Sift the flour, 1 1/4 cups sugar, baking powder and salt together twice into a large bowl.
3. In another bowl, beat the yolks, water, oil, zest and vanilla on high speed until smooth. Stir into the flour mixture until smooth. In another large bowl, or the bowl of your stand mixer, beat the egg whites with the cream of tartar until soft peaks are formed. Add the remaining 1/4 cup sugar, and beat on high speed until the peaks are stiff but not dry.
4. Use a rubber spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Do so gently, only until the egg whites are no longer visible. Overdoing it will deflate the egg whites, and yield a denser, shorter cake.
5. Scrape the batter into the two prepared pans and spread evenly. Bake them until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean 40 to 50 minutes, checking your cake every five minutes or so from the 30 minute mark on.
6. Let cakes cool on a cooling rack for at least an hour. When completely cool, run a knife around the sides to release, then flip out onto a plate (or your hand, if you’re daring) and then another plate. I only used one cake for this recipe (that will feed about 8-10 people) and froze the other for another time.

While the cakes are baking, mix the sliced strawberries, sugar and lime juice. Place in refrigerator. Just before serving, whip the cream and add sugar and coconut extract. To serve, slice cake into 8-10 pieces, top with strawberries, coconut cream, and toasted coconut. YUM!

Update: The OBB recipe is very similar to this AND is in their new cookbook, which I got for Mother's Day. It is full of great recipes and beautiful photos- I highly recommend it!!