The Ultimate Coconut Sponge Cake – A Sweet & Fluffy Delight

Thank you so much for stopping by today, my sweet friends! I can’t wait to share this dreamy Coconut Sponge Cake recipe with you. What makes this cake so iconic is its cloud-like texture paired with the nutty, tropical sweetness of coconut—it’s like sunshine baked into every bite. This is the cake my nonna would bake for spring gatherings, dusted with coconut that sparkled in the light.

If you love recipes that bring people together and fill your home with irresistible aromas, you’re in the right place. This one’s simple, comforting, and absolutely unforgettable. And if you don’t want to miss future recipes like this one, make sure to subscribe to my email list—I’d love to share my kitchen with you!

Overview of Recipe Content

This Coconut Sponge Cake is the kind of recipe that fits beautifully in so many moments—Sunday brunch, birthdays, Easter, or even as a midweek treat when you just want something light yet indulgent.

Why you’ll love it:

• It’s fluffy, moist, and perfectly sweetened.
• The coconut flavor shines without being overpowering.
• Versatile: serve it plain, dress it with whipped cream, or layer it with fruit.
• It’s a recipe that feels special but doesn’t require fussy techniques.

What it tastes like: Think pillowy soft sponge cake kissed with creamy coconut milk and topped with sweet, chewy coconut flakes—it’s like eating a cloud on vacation!

Health & seasonal benefits: Coconut adds not only a warm, nutty flavor but also healthy fats. This cake also pairs beautifully with fresh tropical fruit in summer or feels cozy in winter with a hot cup of tea.

Ingredients

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For the Sponge Cake:

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

For the Coconut Topping:

• ½ cup sweetened condensed milk (optional but oh-so-amazing)
• ¾ cup desiccated or shredded coconut
• 1 tbsp coconut cream or coconut milk (to moisten the topping)

Tools Needed

• Mixing bowls
• Electric mixer or whisk
• 8-inch round cake pan (lined with parchment)
• Cooling rack
• Offset spatula or spoon for spreading topping

Suggested Substitutions & Additions

• Swap butter with coconut oil for an even deeper coconut taste.
• Use almond extract for a nuttier flavor profile.
• Add fresh pineapple chunks between layers for a tropical twist.

How to Make Coconut Sponge Cake

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1. Preheat your oven to 350°F (175°C) and grease your cake pan. Line the bottom with parchment paper for an easy release.
2. Beat the eggs and sugar together in a large mixing bowl until pale, thick, and fluffy—about 5 minutes. This step is key for that dreamy sponge texture.
3. Sift the dry ingredients (flour, baking powder, salt) and gently fold into the egg mixture. Take your time here—gentle folds mean a lighter cake.
4. Combine the coconut milk, vanilla, and melted butter, then slowly fold into the batter until just incorporated. The coconut milk adds that tender, moist crumb you’ll fall in love with.
5. Pour into prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
6. While the cake cools slightly, make the topping: stir together condensed milk, shredded coconut, and coconut cream until spreadable.
7. Spread topping over the cooled cake. The condensed milk keeps the topping sweet, sticky, and utterly irresistible.

What to Serve with Coconut Sponge Cake

This cake plays well with others! Try it with:

• A dollop of whipped cream or coconut whipped cream.
• A drizzle of passionfruit or mango purée.
• Served alongside fresh pineapple or berries.
• Pair it with a cup of chamomile tea or iced coffee for contrast.

Tips for Making It Perfect

• Room temp eggs are essential—they whip up with more volume.
• Don’t overmix once flour is added—this keeps the sponge tender.
• Cool fully before topping, or the condensed milk mixture will melt.
• For extra flair: lightly toast half the coconut topping for golden color and nutty crunch.

Storage Instructions

• Room temp: Store covered for 2–3 days.
• Fridge: Keeps up to 5 days in an airtight container.
• Freezer: Freeze slices individually wrapped for up to 2 months. Thaw at room temp.

General Information

Coconut sponge cakes are popular across many cultures—Filipino bibingka, British coconut loafs, and Caribbean coconut cakes all share that same love for tropical sweetness. My version is inspired by American sponge cakes but made special with coconut milk and condensed milk.

It’s also a holiday hero—a white, fluffy coconut cake looks magical on a snowy Christmas table, or fresh and bright on an Easter brunch spread.

Frequently Asked Questions

Can I make this without condensed milk?
Yes! You can moisten the topping with only coconut cream, but condensed milk gives it that luscious sweetness.

Can I make it gluten-free?
Yes, swap the flour for a 1:1 gluten-free baking blend.

Can I double this recipe?
Absolutely—just bake in two pans and layer with whipped cream or custard.

Can I use fresh coconut instead of dried?
You can, but toast it lightly to remove excess moisture for best texture.

Conclusion

And there you have it—my Ultimate Coconut Sponge Cake! Light as a cloud, kissed with coconut, and ready to make any occasion extra special. If coconut is your jam, you might also love my Coconut Rice and Coconut Shrimp.

Thank you for baking with me today, my friends. I can’t wait to see your creations!

Interactive Elements

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If you try this cake, please leave a comment or review below—I’d love to hear how it turned out. And don’t forget to share a photo of your Coconut Sponge Cake on Pinterest at Poulef Recipes Pinterest or tag me on Instagram!

Nutritional Information (per slice, 10 servings)

Calories	Carbs	Protein	Fat	Saturated Fat	Sugar	Fiber	Sodium
260	32g	4g	12g	6g	18g	2g	120mg

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