Description
This Ultimate Coconut Sponge Cake is light, fluffy, and infused with coconut milk, then topped with sweet shredded coconut and condensed milk for the most dreamy bite.
Ingredients
4 large eggs (room temp)
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 more flavour)
½ cup sweetened condensed milk
¾ cup desiccated or shredded coconut
1 tbsp coconut cream or coconut milk
Instructions
1. Preheat oven to 350°F (175°C). Line and grease cake pan.
2. Beat eggs and sugar until pale and fluffy.
3. Sift and fold in flour, baking powder, and salt.
4. Stir in coconut milk, vanilla, and melted butter.
5. Bake for 25–30 minutes until toothpick comes out clean.
6. Mix condensed milk, shredded coconut, and coconut cream.
7. Spread topping over cooled cake and serve.
Notes
For extra coconut flavor, use coconut oil instead of butter.
You can toast half of the shredded coconut for extra crunch and color.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg