Coconut Chiffon Cake

(A) 5 eggs yolk
      1/2 tsp salt
      80g coconut drink
      80g fresh coconut ~ blend
      60g vegetable oil
      45g sugar

(B) 120g cake flour
      1/2 tsp baking powder

(C) 5 egg whites
      45g sugar
      1/8 tsp cream of tartar or 1/2 tsp lemon juice

Directions:

1. Mix (A) until well combined
2. Add in (B) & mix well again to smooth batter.
3. Whisk (C) till bubbles start to form before adding in cream of tartar or lemon juice.
4. Gradually add in sugar & whisk till meringues reaches stiff peak.
5. Fold 1/3 of the meringue into egg yolk mixture.  Transfer all the folded batter into the remaining meringue & slowly fold in until well combined.
6. Transfer batter into pan; bang the pan a few times & tapping to release any bubbles trapped within.
7. Bake at preheated oven 150 deg C. for 50-55 mins.
8. Immediately remove from oven; bang the pan on the counter a few times & invert to cool down completely before removing from pan.
9. Gently press & remove with hands.