Coconut sponge cake

  • 7reviews
  • 165saves
  • 1hr35min

About this recipe: A moist cake that is guaranteed to be a crowd pleaser. It's easy to make, delicious and packed full of coconutty goodness. You can decorate it with your favourite icing, if desired.

19CONNIE61

Ingredients

Makes: 1 26cm tube cake

  • 225g butter, softened
  • 225g cream cheese, softened
  • 600g caster sugar
  • 6 eggs
  • 1 teaspoon coconut essence
  • 375g plain flour
  • 1/2 teaspoon baking powder
  • 150g desiccated coconut

Method

Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

  1. Preheat oven to 170 C / Gas 3. Grease and flour a 26cm tube cake tin.
  2. In a large bowl, cream together the butter and cream cheese until well blended. Add sugar and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut essence. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared tin.
  3. Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the tin for 10 minutes before inverting onto a cooling rack.

Note

This cake recipe also does well baked in layers. It will make three 20cm layers. Reduce baking time if making as a layer cake, but keep the temperature the same. Test for doneness as indicated in recipe.

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Reviews (7)

zarnybaby
7

Excellent recipe, very easy to make. Cake tasted amazing, I couldn't find coconut essence in my local supermarket so I used vanilla essence instead. Friends and family loved it, tastes great with custard too. Remember to alter cooking times depending on the depth of the cake. - 04 Dec 2010

dianaeh
by
6

absolutely delish..my son loves it - 09 Mar 2012

tbarnett
3

This cake is huge!!!! I had mixture left over or just didn't have a cake tin big enough lol. Smells lovely but the proof will be tomorrow as I did it for my mom!!!! Easy to make though and I did leave it in a little longer than stated - 11 Apr 2012

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