Heralded as “the first new cake in 100 years” when it was introduced, the chiffon cake -- one of the darlings of midcentury cuisine -- became famous for its wonderfully light and airy texture, ...

The chiffon batter used in both these recipes produces a nice, springy crumb. Drench layers of it in coconut milk and spread with billows of cream-cheese whip and cranberry compote to make a ...

Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour ...

Add Yahoo as a preferred source to see more of our stories on Google. Martha Stewart From towering confections layered with coconut filling and finished with billowy frosting to sheet cakes to feed a ...

Pandan chiffon with coconut is a popular flavor mix also common in Southeast Asian cuisine, with a fragrant earthy nuttiness that makes for natural complement. (Glenn Koenig/Los Angeles Times/MCT) ...

Whether it’s sipping coconut water after a tough workout, imbibing in a frosty Piña Colada served in a coconut at the beach, or adding flaky coconut to our favorite desserts, we are loco for coconuts!

Heralded as “the first new cake in 100 years” when it was introduced, the chiffon cake – one of the darlings of midcentury cuisine – became famous for its wonderfully light and airy texture, seemingly ...

From bundt cakes to layer cakes, these nostalgic Southern cakes are more popular than ever. With colorful backstories and unique flavors, they're guaranteed to be the buzz at your next party.

Note: Pandan leaves and essence can generally be found at Thai and select Southeast Asian markets. This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert). Our ...