Coconut sponge cake

    1 hour 35 min

    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.

    521 people made this

    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

    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.


    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 in English (271)


    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


    absolutely son loves it  -  09 Mar 2012


    I halved the ingredients and used fructose (which i had ground to give a finer texture) in place of the sugar. Baked for 40 mins in a 9inch round tin and it came out dense and moist, very yummy although next time would probably use a little less of the fruit sugar as was very sweet!  -  27 Jul 2013