Coconut Sponge Cake Recipes

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!

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.

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.

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
• In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
• Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
• For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
• To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Steps:

• For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
• Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
• For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
• Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.