Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Coconut Sponge Cake served
Airy and light sponge cake with desiccated coconut

Light Coconut Sponge Cake

Author: Flavelo
Recipes Cakes and Desserts
The secret to a perfect sponge is air: millions of tiny bubbles in the beaten eggs inflate the dough in the hot oven. Adding desiccated coconut weighs down the dough, so precise whisking of the eggs and the help of baking powder are especially important here to ensure the cake isn't dense, but remains light and buttery.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 55 mins
🍽️ Servings 8 servings
🔥 Calories 450 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Electric whisk
  • Baking tin

Allergen Information

⚠️ Eggs
⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Preheat the oven to 180°C. Butter the tin.

Tip: The hot oven immediately activates the baking powder and gas bubbles.
2 ✓

Whisk the eggs with the sugar until pale and fluffy (approx. 5-8 mins).

Tip: It's ready when the volume multiplies and it becomes a thick cream. This is the basis of 'mechanical leavening'.
3 ✓

Drizzle in the melted butter and vanilla, mixing gently.

Tip: The butter shouldn't be hot, as it could scramble the eggs!
4 ✓

Mix the dry ingredients (flour, coconut, baking powder, salt) and fold into the egg mixture.

Tip: Only mix until just combined. Overmixing strengthens the gluten strands, making the cake chewy and tough.
5 ✓

Pour into the tin and bake for 25-30 minutes (skewer test).

Tip: If the skewer comes out clean, the centre is cooked.
6 ✓

Let cool in the tin for 10 minutes before turning out.

Tip: While warm, the sponge structure is still weak and breaks easily.

Recipe FAQ

Why did the middle sink?
You probably opened the oven door too soon, and the sudden temperature drop caused the still unstable structure to collapse.

Ingredients

  • 150 g Plain flour
  • 100 g Desiccated coconut
  • 4 pcs Eggs (room temperature)
  • 150 g Caster sugar
  • 100 g Butter (melted, lukewarm)
  • 1 tsp Baking powder
  • 1 tsp Vanilla extract
  • 1 pinch Salt