Coconut cake is a soft, moist dessert made with coconut flakes and a light, tender sponge, often layered or topped with creamy frosting. This classic coconut cake recipe is loved for its delicate sweetness and rich coconut flavor, making it a popular choice for family gatherings, holidays, and afternoon coffee. Its airy texture and tropical notes set it apart from traditional sponge cakes.
Coconut Cake
Print RecipeIngredients
- CHOCOLATE SPONGE CAKE
- 4 Piece egg
- 4 Table spoon (tbsp) sugar
- 4 Table spoon (tbsp) flour
- 3 Tea spoon (tsp) cocoa powder
- COCONUT CREAM
- 4 Decilitre (dl) coconut milk
- 1 Piece vanilla pudding powder
- 3 Table spoon (tbsp) sugar
- 1 Table spoon (tbsp) butter
- 1 Tea spoon (tsp) cocoa powder for garnish
- 1 Table spoon (tbsp) grated coconut
Instructions
CHOCOLATE SPONGE CAKE
Coconut and chocolate are classic pairs, try this easy coconut cake recipe. Butter and flour a cake pan, and set aside. Separate the egg yolk and white into two bowls. Add the sugar and cocoa powder to egg yolk and stir until creamy and the sugar dissolved. Beat the egg white and once it is enough hard add to egg yolk mixture. Add the flour spoon by spoon and stir carefully in one direction at this point don’t use blender! Pour batter into the prepared pan, and smooth top with a rubber spatula. Bake the cake until a toothpick inserted in middle comes out clean, about 35 minutes on 180 C degree in prehetaed oven. Let cakes cool for 20 minutes in pan, invert onto wire racks, and let cool. Using a serrated knife, halve each cake horizontally, producing two layers and set aside.
COCONUT CREAM
In a saucepan mix the sugar, coconut milk and vanilla pudding, bring to the boil and cook until thicken (about 3 minutes). Remove from heat, add the butter and stir constantly until the butter dissolved and the coconut getting creamy and shiny. Let it cool, than half of the cream lay on sponge cake layer, evenly smooth. Cover the creamy layer with the another sponge. Grease the top and sides of the cake with another half of the cream. Garnish the top of the cake with si!ed cocoa and strew with grated coconut.
