Coconut Sponge Cake Recipe
If you’re craving a tropical dessert that’s quick and easy to make, this Coconut Sponge Cake is the perfect choice. This light and fluffy cake combines the delicious taste of coconut with a touch of chocolate, making it a delightful treat for any occasion. Whether you’re hosting a brunch, looking for a simple dessert, or preparing something kid-friendly, this cake is sure to impress. With minimal prep and cook time, this cake is a great option when you want something sweet without a lot of effort.
Ingredients
| Ingredient | Quantity |
|---|---|
| Coconut Cream | 1 1/3 cups |
| Sugar | 1 cup |
| Salt | 1 tsp |
| Sweetened Coconut | 3/4 cup |
| Flour | 1 2/3 cups |
| Chocolate (for grating) | 1 oz (for topping) |
| Egg Whites | 1 cup |
| Yogurt | 1/2 cup |
| Coconut Extract | 1 tsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 325.6 kcal |
| Total Fat | 11.2 g |
| Saturated Fat | 9.8 g |
| Cholesterol | 0 mg |
| Sodium | 354.2 mg |
| Total Carbohydrates | 52.4 g |
| Dietary Fiber | 2.1 g |
| Sugars | 31.2 g |
| Protein | 5.6 g |
Instructions
-
Preheat the Oven:
Start by preheating your oven to 325°F (165°C) to ensure it’s ready for the cake batter when you’re done mixing. -
Prepare the Cake Pan:
Grease a 9-inch round cake pan with butter or non-stick spray. For easier removal, you can also line the bottom of the pan with parchment paper. -
Mix Wet Ingredients:
In a medium-sized mixing bowl, whisk together the coconut cream, sugar, salt, egg whites, yogurt, and coconut extract. Make sure everything is well combined for a smooth mixture. -
Incorporate Dry Ingredients:
Gently fold in the sweetened coconut and flour to the wet ingredients, ensuring everything is well incorporated without overmixing. The batter should be light and airy. -
Bake the Cake:
Pour the cake batter into the prepared pan and spread it out evenly. Place it in the oven and bake for about 15-18 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. -
Finish with Chocolate:
Once the cake is done, remove it from the oven. While it’s still hot, grate the chocolate over the top of the cake. The warmth of the cake will help the chocolate melt slightly, creating a delicious topping. -
Cool and Serve:
Let the cake cool for a few minutes before slicing and serving. The cake can be enjoyed on its own or paired with whipped cream or fresh fruit for an extra tropical twist.
Tips for Success:
- Coconut Cream: Be sure to use coconut cream, not coconut milk, as it provides the rich, creamy texture that gives the cake its moisture and flavor.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 2 days. It can also be refrigerated for up to 5 days.
- Make it Dairy-Free: For a dairy-free version, swap the yogurt for a plant-based alternative, and use dairy-free chocolate for the topping.
Why You’ll Love This Recipe:
- Quick and Easy: With just 5 minutes of prep and 15 minutes of baking time, this cake is perfect when you’re short on time but still want something delicious.
- Kid-Friendly: The light texture and sweet coconut flavor make it a hit with kids, especially with the added chocolate topping.
- Versatile: This cake can be served as a simple snack, a sweet addition to brunch, or even a party dessert.
Try this Coconut Sponge Cake today, and you’ll have a tropical delight ready to share in no time!
