Fluffy Coconut Sponge Cake

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Fluffy Coconut Sponge Cake: A Light and Luscious Tropical Delight

This Coconut Sponge Cake is a dream come true—soft, airy, and infused with rich coconut flavor. It’s everything you want in a summer dessert or teatime treat. Made with pantry staples and topped with a luscious coconut cream layer, it’s perfect for picnics, birthdays, or simply to treat yourself with a slice of sunshine.

Why You’ll Love This Recipe:

  • Light & Moist: Thanks to whipped eggs and coconut milk.
  • Full of Flavor: Infused with coconut at every level.
  • Versatile: Easy to make ahead, freeze, or customize.

Ingredients

For the Sponge Cake:

  • 4 large eggs, room temperature
  • ¾ cup (150 g) granulated sugar
  • 1 cup (120 g) all-purpose flour, sifted
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup (60 ml) coconut milk
  • 1 tsp vanilla extract
  • ¼ cup (60 g) melted butter (or use coconut oil for extra coconut flavor)

For the Coconut Topping:

  • ½ cup (120 ml) sweetened condensed milk (optional but adds indulgence)
  • ¾ cup (60 g) desiccated or shredded coconut
  • 1 tbsp coconut cream or coconut milk

Instructions

  1. Prep Your Oven & Pan:
    Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round or square cake pan with parchment paper.
  2. Make the Sponge Batter:
    In a large bowl, beat the eggs and sugar with an electric mixer on high speed for about 5–7 minutes, until the mixture is pale, thick, and triples in volume.
  3. Combine Dry Ingredients:
    In another bowl, whisk together the sifted flour, baking powder, and salt.
  4. Fold Gently:
    Using a spatula, gently fold the dry ingredients into the egg mixture in two parts. Be careful not to deflate the batter.
  5. Add Wet Ingredients:
    In a small bowl, combine coconut milk, vanilla, and melted butter. Gently fold into the batter just until incorporated.
  6. Bake:
    Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool Completely:
    Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the Coconut Topping:
    Mix together condensed milk (if using), shredded coconut, and coconut cream in a bowl. Adjust consistency with more coconut milk if needed.
  9. Finish the Cake:
    Spread the coconut topping over the cooled cake. Optional: place under the broiler for 2–3 minutes for a golden, toasted top—or enjoy it soft and creamy.

Tips for Success

  • Use room temperature eggs to maximize volume and fluffiness.
  • Fold, don’t stir —this keeps the sponge airy and delicate.
  • Want more coconut flavor? Add a few drops of coconut extract to the batter.

Storage & Make-Ahead

  • Make Ahead: Bake the sponge a day ahead and store unfrosted, wrapped in plastic.
  • Room Temp: Keep in an airtight container for up to 3 days.
  • Freeze: Freeze individual slices (without topping) for up to 2 months.

Customization Ideas

Flavor Twists:

  • Add lime or lemon zest to the batter for a citrusy lift.
  • Fold in crushed pineapple for a tropical piña colada vibe.

Diet-Friendly Versions:

  • Dairy-Free: Use coconut oil and a dairy-free condensed milk alternative.
  • Gluten-Free: Swap in a 1:1 gluten-free flour blend.

Decorating Tips:

  • Sprinkle with toasted coconut flakes.
  • Add edible flowers or a dusting of powdered sugar for a tropical touch.

Treat yourself and your loved ones to this elegant yet easy Coconut Sponge Cake. Every bite is light, creamy, and kissed with coconut. Whether it’s for a gathering or a solo moment of joy, it’s bound to become a new favorite on your dessert list.

 

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