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Coconut Sponge Cake
Coconut sponge cake is known for its tender texture and light tropical aroma. The soft batter blends with the rich flavor of shredded coconut, creating a delicate and airy pastry. Classic coconut sponge cake cannot be imagined without properly beaten batter, which gives it lightness and volume.
Serving coconut sponge cake evokes a cozy home atmosphere, where the aroma of coconut and vanilla harmonizes with the softness of the cake. This cake is perfect for family tea time, festive occasions, or as a sweet snack.
Variations
- Add chocolate chips or white chocolate.
- Use tropical fruits such as pineapple or mango.
- Soak the sponge in coconut milk syrup for extra moisture.
Secrets to tenderness and flavor
- Beat egg whites separately and gently fold into the batter for a lighter texture.
- Adding yogurt or sour cream makes the cake softer and moister.
- Lightly toast the shredded coconut for a richer aroma.
Ingredient tips
- Use fresh shredded coconut or coconut flour.
- Eggs at room temperature for even whipping.
- Soft butter makes it easier to mix with other ingredients.
Baking tips
- Bake in a preheated oven.
- Check doneness with a wooden skewer.
Do not open the oven for the first 20 minutes.
Ingredients for the recipe
Ingredients
Dziugas Sweet Crem Butter 82% 200g
150 g
Diamant White Crystalline Sugar 900g
150 g
Tse - Yaytse! С0 Chicken Eggs 10pcs
3 pcs
Khutorok Wheat Flour 1kg
200 g
Dobryk Baking Powder
1 tsp
Moriachka Iodized Sea Salt 450g
to taste
Eko Vanilla Sugar 10g
1 tsp
Deko Coconut Flakes 20g
100 g
Prostonashe Pasteurized Milk 2.5% 870g
50 ml
Preparation steps
01
Beat butter with sugar, add eggs one at a time, vanilla, and milk.
02
Sift flour with baking powder and salt, add to batter, then add coconut.
03
Pour batter into a greased pan, bake at 180°C for about 40 minutes.
04
Cool the cake, then slice into portions.
Where to order ingredients
Select the required ingredients in one of the stores
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