Coconut Sponge Cake Recipes

EASY COCONUT CAKE RECIPE

Steps:

• Make sure all of your ingredients are at room temperature then prepare the cake pans by rubbing with butter and lining with baking paper/parchment paper. Set pans aside.
• In a bowl add the flour, baking powder and dessicated coconut then mix together. Set aside.
• In another mixing bowl, add in butter and sugar then use electric hand or stand mixer to mix till batter is light, fluffy and turns pale.
• Break eggs in a seperate bowl one at a time (i like to do this so incase there's any bad egg in the batch, you wouldn't have ruined your batter). Add coconut milk to the eggs and whisk.
• Pour the whisked eggs in the butter and sugar mixture and mix with the mixer for few minutes.
• Add in the flour/dessicated coconut mixture. Mix for few minutes till all ingredients well incorporated.
• Divide cake batter into the prepared cake pans. Put in preheated oven and bake at temperature of 170C (150C fan) for 40 minutes or till cake tester when inserted comes out clean.
• Turn cake onto cooling rack and leave to cool.

COCONUT AND VANILLA SPONGE CAKE

Steps:

• Preheat the oven to Gas3/160°C/Fan 150°C. Grease and line a 7-inch round baking tin.
• Combine caster sugar and butter with an electric hand whisk until fluffy. Add in the flour, baking powder, eggs, desiccated coconut, vanilla extract and dried fruit (if using) and mix until well combined. If the mixture is a little stiff, add a little milk to loosen it.
• Pour mixture into the pre-lined baking tin and bake for 50-mins, or until golden brown and firm all the way through. When cake is done, remove from the oven and transfer onto a wire rack. Leave to cool before removing from the tin and decorating.
• Decorate with coconut pieces, honey drizzle and icing sugar! Or, if you're feeling creative, turn it into a sponge sandwich with a vanilla buttercream filling!

COCONUT SPONGE CAKE

Steps:

• Preheat oven to 325F.
• Grease a 9" round cake pan.
• In a medium bowl, whisk together the coconut cream, sugar, salt, egg whites, yogurt, and coconut extract.
• Fold in the coconut and flour.
• Pour into the prepared cake pan and bake for 15-18 minutes.
• Remove from oven and grate the chocolate over the hot cake.
• Let cool and serve.

CHOCOLATE COCONUT SPONGE CAKE

Steps:

• Preheat oven to 180°C and place your self just above the middle of the oven.
• Cream the margarine and sugar together until light and fluffy.
• Add the vanilla essence.
• Add one egg and some of the flour, desiccated coconut and cocoa powder and fold into the margarine and sugar repeat until all the ingredients are used up.
• Make sure to fold the mix after for a couple of minutes to get as much air in the mix as you can to help it rise better.
• Place mix in one 9 inch cake tin (or what sized tin you have handy).
• Sprinkle some more desiccated coconut over the top.
• Place in oven for 30 to 35 minutes and no more (you may have to test this depending on your oven; I use a conventional gas oven).
• Allow to cool slightly in the tin before attempting to remove it or it will break. Serve it as warm as you can with custard of your choosing. Keep leftovers if any for the next day as a treat with a hot cuppa.