Whipping up a Coconut Sponge Cake Recipe is like taking a whisk to a tropical breeze! Let’s dive into this fluffy delight, where every slice is a slice of paradise. Here’s a recipe that balances simplicity with the exotic taste of coconut, sure to make your taste buds dance the hula.
Ingredients:
For the Cake:
- Six large eggs, separated and at room temperature
- 1 cup (200g) granulated sugar, divided
- 1/4 cup (60ml) water
- One teaspoon of vanilla extract
- 1 cup (120g) all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (40g) unsweetened shredded coconut
For the Syrup:
- 1/2 cup (120ml) coconut milk
- Two tablespoons sugar
For the Frosting:
- 1 1/2 cups (360ml) heavy cream, chilled
- Three tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup (40g) toasted unsweetened shredded coconut for garnish
Baking Instructions:
- Preheat your oven to 350°F (175°C). Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar until light and fluffy. Stir in the water and vanilla extract.
- Whisk together the sifted flour, baking powder, salt, and shredded coconut in a separate bowl.
- In another clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup granulated sugar, continuing to beat until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture. Then, gradually fold in the dry ingredients until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes are baking, combine the coconut milk and two tablespoons of sugar in a small saucepan. Heat over low heat until the sugar dissolves. Set aside.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, please remove it from the pans and cool it on a wire rack.
- Once cooled, brush the tops of the cakes with the coconut milk syrup.
- Wash the heavy cream with powdered sugar and vanilla extract for the frosting until stiff peaks form.
- Place one cake layer on your serving plate. Spread a layer of whipped cream over the top, then gently place the second cake layer on top. Use the remaining whipped cream to cover the top and sides of the cake.
- Sprinkle the toasted shredded coconut over the top and around the sides of the cake for a beautiful finish.
- Chill the cake for at least an hour before serving to allow the flavors to meld beautifully.
With each morsel, your Coconut Sponge Cake stands ready to whisk you away to a tropical haven. This cake offers a blissful getaway, perfect for celebrating a special event or as a delightful conclusion to any meal but we highly recommended for Mary Berry Coconut Cake Recipe. Savor the moment!
