Recipes in the world of Flavilo

Coconut sponge cake served

Coconut Sponge Cake

Coconut sponge cake is a classic yet exotic dessert, popular in many cultures. The sweet and fresh taste of coconut provides a special experience in the light sponge cake. This recipe is a perfect choice if you want to conjure up a quickly made, yet special dessert on the table. The shredded coconut not only enhances the flavor but also enriches the texture, making every bite a delight.

Prep Time 15 min
Preparation 30 min
Total 45 min
1800 Kcal
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Ingredients for this recipe

Servings: 8
⭕ 150 g All-Purpose Flour
⭕ 100 g Shredded Coconut
⭕ 4 Eggs
⭕ 150 g Granulated Sugar
⭕ 100 g Unsalted Butter
⭕ 1 tsp Baking Powder
⭕ 1 tsp Vanilla Extract
⭕ 1 pinch Pinch of Salt

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    Preparation Steps

    1

    Preheat your oven to 350°F (180°C). Grease and flour a sponge cake pan, or line it with parchment paper.

    2

    In a large bowl, whisk together the eggs and sugar until light, fluffy, and pale yellow. For faster results, use an electric mixer.

    3

    Melt the butter and let it cool slightly. Add the melted butter and vanilla extract to the egg mixture, and stir until well combined.

    4

    In a separate bowl, combine the flour, baking powder, shredded coconut, and pinch of salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

    5

    Pour the batter into the prepared cake pan and spread evenly with a spatula.

    6

    Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

    7

    Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.