This Coconut Sponge Cake recipe is a spin-off from my original Vanilla Sponge cake.
Packed with coconutty goodness, the added coconut extract and coconut milk really take this cake over the top!
The building on recipes ideas are endless with this one!
Be sure to check out what I did with this recipe~ I turned it into a Lemon Coconut Layer Cake!
https://youtube.com/watch?v=QFc2u5Gz0QM
Coconut Sponge Cake Recipe
Prep time
15 mins
Cook time
40 mins
Total time
55 mins
Preheat oven to 350° F
Author: Gretchen’s Bakery
Serves: 2 – 8″ Layers or 24 Cupcakes
Ingredients
- Eggs large 4 (200g)
- Granulated Sugar 1 cup (200g)
- Cake Flour 1½ cups (180g)
- All Purpose Flour ½ cup (65g)
- Baking Powder 2 teaspoons (10g)
- Salt 1 teaspoon (6g)
- Unsalted Butter 1 stick (113g)
- Canned Coconut Milk 1 cup (237ml)
- Vanilla Extract 1 teaspoon (5ml)
- Coconut Extract 2 teaspoons (10ml)
- Sweetened Flake Coconut 1¼ cup (112g)
Instructions
- Whip the warmed eggs on high speed and gradually add the granulated sugar until ribbon stage (about 5 minutes)
- Melt the butter then add the coconut milk and extract, keep warm (or reheat to 120°F before adding to the recipe as follows)
- Add the sifted flour, baking powder and salt all at once to the ribbon stage eggs and sugar and blend on low speed to combine.
- Prepare a liaison with about 1½ cups of the batter and the melted butter and coconut milk as shown on the video, then add it back to the main batter with the coconut and fold to combine well.
- Bake in preheated 350° oven for approximately 35-45 minutes or until it is springy to the touch when gently pressed in the center
Notes
Cupcakes and cake Layers can be frozen (wrapped well) for up to 1 month
