Best Coconut Sponge Cake Recipes

Coconut and Vanilla Sponge Cake image

Provided by Rachel Cross 1

Time 1h5m

Yield Serves 8

Number Of Ingredients 21

150g self-raising flour
180g softened butter or margarine (plus extra for greasing)
180g caster sugar
3 eggs
80g desiccated coconut
1 tsp baking powder
3 tsp vanilla extract
100g mixed dried fruit or dates (optional)
100ml milk (if mixture needs thinning)
150g self-raising flour
180g softened butter or margarine (plus extra for greasing)
180g caster sugar
3 eggs
80g desiccated coconut
1 tsp baking powder
3 tsp vanilla extract
100g mixed dried fruit or dates (optional)
100ml milk (if mixture needs thinning)
dried coconut slices
honey
icing sugar

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 image

Provided by MizEmerilLagasse

Categories Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/3 cups coconut cream
1 cup sugar
1 teaspoon salt
3 egg whites
1 (6 ounce) container pina colada yogurt
1/2 teaspoon coconut extract (optional)
3/4 cup shredded sweetened coconut
1 2/3 cups flour
1 ounce grated chocolate (optional)

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.

Nutrition Facts : Calories 325.6, Fat 11.2, SaturatedFat 9.8, Sodium 354.2, Carbohydrate 52.4, Fiber 2.1, Sugar 31.2, Protein 5.6

Chocolate Coconut Sponge Cake image

Provided by Pendryl

Categories Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 7

200 g self-raising flour, sieved
200 g caster sugar
200 g margarine
3 medium eggs
3 tablespoons cocoa powder, sieved
3 tablespoons desiccated coconut
2 teaspoons vanilla essence or 1 vanilla pod

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.

Nutrition Facts : Calories 270, Fat 15.2, SaturatedFat 3.1, Cholesterol 46.5, Sodium 387.5, Carbohydrate 30.6, Fiber 0.9, Sugar 17.4, Protein 3.5