Dessert is a must-have meal for some people. Generally, desserts are identical to sweet foods such as soft cakes. So many cake variants have existed to date. Sponge cake is one of the cakes that is delicious, light and soft.
Sponge cake now has several flavors such as pandan, chocolate to coconut. Coconut sponge cake is a delicious blend with the crunchy texture of coconut. This time we will discuss how to make coconut sponge cake using desiccated coconut. Keep scrolling down!
Coconut Sponge Cake Recipe
Making sponge cake isn’t too difficult, and the ingredients are easy to find. You can source desiccated coconut easily from the market or some trusted desiccated coconut suppliers. Here’s the full recipe:
A. Tools
- Mixing Bowls
- Whisk or Electric Mixer
- Sifter/strainer
- Spatula
- Cake Pan
- Parchment Paper
- Cooling Rack
B. Ingredients
- Desiccated Coconut
- 4 Large Eggs (separated into yolks and whites)
- ¾ cup of granulated sugar (adjustable)
- All-purpose Flour
- 1 teaspoon Baking Powder
- Pinch of Salt
- Vanilla Extract
- ⅓ cup of milk or coconut milk
- 2 tablespoons of melted butter
- Powdered sugar, whipped cream, fruit, or chocolate sauce (optional)
C. Steps by Step Guide
- Prepare Your Cake Pan and Preheat the Oven
Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch cake pan with parchment paper and lightly grease the sides with butter or oil. This will prevent the cake from sticking and ensure easy removal after baking.
- Separate the Eggs
Separate the egg whites and yolks into two different mixing bowls. Make sure the bowls are clean and dry, as any moisture or fat can prevent the egg whites from whipping up properly.
- Whip the Egg Yolks with Sugar
In the bowl with the egg yolks, add the sugar and beat the mixture using an electric mixer or a whisk. Beat until the mixture is pale, thick, and creamy. This should take about 3-4 minutes with an electric mixer. Add the vanilla extract and melted butter, and mix until combined.
- Mix the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, desiccated coconut, and salt. Sifting the dry ingredients helps to create a smooth, lump-free batter.
- Whisk the Egg Whites
In the bowl with the egg whites, use a clean whisk or electric mixer to beat them until stiff peaks form. This means that when you lift the whisk, the egg whites should hold their shape and not collapse. Be careful not to overwhip, as this can cause the cake to deflate.
- Combine the Ingredients
Gently fold the sifted dry ingredients into the egg yolk mixture, alternating with the milk or coconut milk. Be careful not to overmix, as you want to maintain the lightness of the batter.
Next, fold the whipped egg whites into the batter. Use a spatula to gently fold in the egg whites, being careful not to deflate them. This step is crucial for achieving the sponge-like texture of the cake.
- Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Place the cake in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden on top and spring back when lightly pressed.
- Cool and Serve
Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a cooling rack to cool completely. Once cooled, you can dust the top with powdered sugar or add any desired toppings.
Reason You’re Gonna Love This Recipe
If you’re looking for a light, fluffy, and irresistibly delicious dessert, our coconut sponge cake recipe is about to become your new favorite! This cake combines the soft, airy texture of a classic sponge cake with the tropical sweetness of coconut, creating a perfect balance of flavor. Here are several other reasons why you should try this recipe:
1. Airy and Light Texture
One of the best things about coconut sponge cake is its light, fluffy texture. If you’re someone who loves desserts but doesn’t want something heavy or overly rich, this cake is perfect. It’s soft and airy, so you get to enjoy a sweet treat without feeling weighed down. It’s like biting into a cloud!
2. Subtle Tropical Taste
The addition of desiccated coconut gives this cake a mild tropical flavor that’s both sweet and a little nutty. It’s not overpowering but adds just the right touch of coconut goodness that pairs beautifully with the soft sponge. Every bite has a refreshing hint of the tropics!
3. Flexible Serving Options
Coconut sponge cake is super versatile when it comes to serving. You can enjoy it just as it is, with a light dusting of powdered sugar for a simple touch.
Or, if you’re feeling fancy, top it with whipped cream, fresh fruit, or even drizzle it with chocolate. Whether it’s a casual snack or part of a formal dessert table, this cake works perfectly in any setting!
Desiccated Coconut
- Desiccated Coconut is a versatile ingredient and ideal for fillers, toppings, and ingredients, especially in baking biscuits, snack bars, cakes, cookies, and many more.
- Our Desiccated Coconut has a sweet aroma of coconut and mild characteristics of coconut without being rancid.
A Fluffy Sponge Cake Recipe is Here!
If you’re looking for the best desiccated coconut to make any desiccated coconut cakes, look no further than Sari Coconut. Sari Coconut is a leading supplier of desiccated coconut, providing high-quality products to various food industries around the world.
Their desiccated coconut is used in everything from baked goods to confectionery, and they are known for their commitment to quality and consistency.
Sari Coconut supplier from Indonesia which has a vision to become a coconut product provider company in the international market by providing the best quality. Then uphold integrity, quality, commitment and customer satisfaction.
Sari Coconut supplies desiccated coconut to industries in the United States, European countries, India, China, Asia, Africa, and the United Arab Emirates.
Whether you’re a home baker or a large-scale food manufacturer, Sari Coconut has the raw materials you need to create delicious and high-quality coconut-based products!
FAQ
Can I use sweetened desiccated coconut?
Yes, you can use sweetened desiccated coconut, but keep in mind that it will add extra sweetness to the cake. You may want to reduce the amount of sugar in the recipe to balance the sweetness.
How do I store the coconut sponge cake?
Store the coconut sponge cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months.
Is coconut sponge cake gluten-free?
Traditional coconut sponge cake recipes use wheat flour, which contains gluten. However, you can make a gluten-free version by using coconut flour or another gluten-free flour blend.
How can I make my coconut sponge cake fluffier?
To make a fluffier cake, make sure to beat the eggs well to incorporate air, and fold the batter gently to maintain the air bubbles. Also, use room temperature ingredients for better consistency.
