A simple coconut sponge cake recipe that uses both coconut milk and desiccated coconut. A gorgeous celebration cake.
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Serves
8
Plain Flour
Baking Powder
Salt
Soft Unsalted Butter
Caster Sugar
Egg
Coconut Milk
Desiccated Coconut
FOR THE BUTTERCREAM:
Soft Unsalted Butter
Icing Sugar
Vanilla Extract
Double Cream
FOR THE TOPPING:
Toasted Coconut Flake
Serves
8
Plain Flour
Baking Powder
Salt
Soft Unsalted Butter
Caster Sugar
Egg
Coconut Milk
Desiccated Coconut
FOR THE BUTTERCREAM:
Soft Unsalted Butter
Icing Sugar
Vanilla Extract
Double Cream
FOR THE TOPPING:
Toasted Coconut Flake
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to fan 150°C. Grease two round 16cm cake tins and line with baking paper.
Step 2.
Get the flour, baking powder and salt in a mixing bowl and whisk until combined.
Step 3.
In another bowl, use an electric whisk to beat the butter and sugar together for 2-5 mins until light and fluffy. Crack the eggs in, one at a time, and beat until combined each time before adding another.
Step 4.
Sift the flour mixture into the butter and beat until just combined. Pour in the coconut milk and desiccated coconut and use a spoon or spatula to fold everything together until you have a fully incorporated batter.
Step 5.
Divide the batter between the prepared cake tins. Bake in the oven for 30-40 mins until golden brown and a toothpick inserted comes out clean. Leave to cool in the tins for 10 mins then transfer to a wire rack to cool completely.
Step 6.
Meanwhile, make the buttercream. Beat the butter alone for 4–5 mins on high speed. Sift in the icing sugar and add the vanilla and cream then beat on a low speed to bring it together. Beat on high for another 2–3 mins.
Step 7.
To serve, spread the buttercream over both cooled sponges and pop one on top of the other, sandwiching them together. Sprinkle over the toasted coconut flakes.
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