Coconut Cake Recipe | Sponge Coconut Cake Recipe

Sleek’s sponge coconut cake has a firm, yet well-aerated structure, which is similar to the sea sponge. It’s fluffy, light and rolls easily. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge Coconut Cake Recipe cake recipe in English is found in a book by the English poet Gervase Markham.

Coconut Cake Recipe

Sponge Coconut cakes rely on well-beaten eggs to give them volume, but you can modify the texture by what fat you use. Bake it in a pan of choice and frost it to make your own

  • Flour-200g.
  • Unsalted melted butter-4 cooking spoons including greasing pan.
  • Confectioner’s sugar-150g.
  • Eggs-8 medium eggs.
  • Water
  • A pinch of salt
  • Baking powder-two level teaspoons
  • Preservative-1\8 level teaspoon
  • Flavor-1\2 teaspoon (coconut flavor and vanilla extract).
  • Milk-50g (optional).
  • Desiccated coconut-50g.
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 Frosting

  • Edible jam preferably, raspberry
  • Fresh berries
  • Confectioner’s sugar

Equipment For Coconut Cake Recipe

  • Bowls for mixing
  • An electric hand mixer or a manual bowl and wooden spoon mixing
  • Cooking stove or gas with heating capacity
  • An oven
  • A cooking saucepan and a heat resistant bowl
  • Baking pan
  • As well as an apron

Procedure – Coconut Cake Recipe

  1. In a saucepan, bring to boil or slightly bubbling. Place a bowl over the saucepan. This bowl must be resistant to heat so that it doesn’t melt. Also, make sure that the bowl doesn’t touch the water in the sauce pan.
  2. Add egg yolks and a cup of sugar to the bowl and whisk properly until the sugar dissolves for like 5mins, then remove the bowl from heat.
  3. Beat the sugar and egg yolks using an electric hand mixer until it lightens in color and thickness. Stir in the vanilla extract, coconut flavor and salt.
  4. Beat egg whites in a separate bowl and beat with a mixer on high speed. This should be slightly dropping from a spoon. Make sure to use a clean and dry bowl and beaters or else the whites won’t form peaks.
  5. Fold in the whites into the yolk which has been transferred to a larger bowl in bits. Use a spatula and a light hand without stirring to avoid losing the volume of the lighter mixture but rotate your wrist while combining. Add the desiccated coconut at this stage and fold in.
  6. Pour in the melted butter down the side of the bowl and fold into the batter until smooth. Add the sieved flour, baking powder, preservative and powdered milk. Sprinkle the salt
  7. Fold mix to a batter and pour into a well-greased pan, the pan can be lined with baking paper.
  8. Bake in a moderately hot oven, medium gas mark or temperature, slightly hot for about 30-45mins or 1hr, duration will depend on cake size.
  9. When the top middle of cake has a bouncy feel, test by dipping in a sharp object like a knife through the middle, if it comes out clean, then its set. Place on a wire rack to cool.
  10. Frost as desired. Place one of the sponge cakes made in the pan on a serving plate and spread any flavor of jam overtop and fresh berries. Stack the other sponge cake on top and dust with confectioner’s sugar and serve.
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