What makes Coconut Sponge Cake so dreamy and iconic is its perfect blend of pillowy soft cake and sweet, nutty coconut flavor. The combination of eggs, sugar, and flour creates a delicate sponge, while coconut milk and shredded coconut infuse each bite with creamy, tropical richness.
Best of all, it’s surprisingly easy to make and perfect for birthday parties, afternoon tea and summer picnics. Preheat your oven to 350°F (175°C). Grease and line your cake pan with parchment paper. In a large bowl, beat the eggs and sugar together until light, fluffy, and pale — about 5 minutes.
This step is key for that spongy lift. In a separate bowl, sift together flour, baking powder, and salt. Gently fold into the egg mixture in batches using a spatula, being careful not to deflate the batter. Mix coconut milk, melted butter, and vanilla in a small bowl.
Gently fold into the batter until just combined. Pour the batter into your prepared pan. Bake for 25–30 minutes or until golden and a toothpick comes out clean. Cool completely before topping. Mix condensed milk (if using), shredded coconut, and a bit of coconut cream.
Spread evenly over the cooled cake. Toast it under the broiler for 2–3 minutes for a golden crunch, or serve it soft and sweet.
Expert Tips & Troubleshooting:
Pro Tips:
- Use room temperature eggs – help trap more air for a lighter sponge.
- Don’t overmix – fold ingredients gently to keep the batter airy.
- Go extra – add a few drops of coconut extract for a stronger coconut punch.
Make-Ahead & Storage Tips:
- Make-Ahead: Bake the cake a day in advance and store it (unfrosted) wrapped in plastic.
- Short-Term Storage: Keep at room temp in an airtight container for up to 3 days.
- Long-Term Storage: Freeze slices (without topping) for up to 2 months. Thaw and top when ready to serve.
Variations & Customizations:
Flavor Enhancements:
- Add a pinch of lime zest to the batter for a citrusy twist.
- Fold in chopped pineapple for a piña colada vibe.
Dietary Modifications:
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Sub with coconut oil + coconut condensed milk.
Decoration Ideas:
- Sprinkle with toasted coconut flakes or edible flowers.
- Dust with powdered sugar for a snowy island look.
There you have it — the ultimate guide to coconut sponge cake, a fluffy, coconut-kissed treat perfect for any occasion. Whether you’re serving it at a party or just treating yourself, every bite is a tropical getaway. Now that you know how to make it, it’s time to bake up a slice of sunshine.
Ingredients:
For the Sponge Cake:
- 4 large eggs (room temp)
- ¾ cup granulated sugar
- 1 cup all-purpose flour (sifted)
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup coconut milk
- 1 tsp vanilla extract
- ¼ cup melted butter (or coconut oil for more flavor)
For the Coconut Topping:
- ½ cup sweetened condensed milk (optional but amazing)
- ¾ cup desiccated or shredded coconut
- 1 tbsp coconut cream or coconut milk (to moisten the topping)
