Best 8 Moist Coconut Sponge Cake Recipes

COCONUT CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
• Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

EASY COCONUT CAKE RECIPE

Steps:

• Make sure all of your ingredients are at room temperature then prepare the cake pans by rubbing with butter and lining with baking paper/parchment paper. Set pans aside.
• In a bowl add the flour, baking powder and dessicated coconut then mix together. Set aside.
• In another mixing bowl, add in butter and sugar then use electric hand or stand mixer to mix till batter is light, fluffy and turns pale.
• Break eggs in a seperate bowl one at a time (i like to do this so incase there's any bad egg in the batch, you wouldn't have ruined your batter). Add coconut milk to the eggs and whisk.
• Pour the whisked eggs in the butter and sugar mixture and mix with the mixer for few minutes.
• Add in the flour/dessicated coconut mixture. Mix for few minutes till all ingredients well incorporated.
• Divide cake batter into the prepared cake pans. Put in preheated oven and bake at temperature of 170C (150C fan) for 40 minutes or till cake tester when inserted comes out clean.
• Turn cake onto cooling rack and leave to cool.

MOIST COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch round cake pan.
• Cream sugar and butter together in a large mixing bowl until light and fluffy; scrape down the sides of the bowl. Add egg, coconut flavoring, baking powder, and salt; beat for 1 minute and scrape the bowl. Beat in coconut milk until combined. Stir in flour until combined. Scrape down the sides of the bowl, then beat for 3 minutes.
• Pour batter into the prepared pan and spread until smooth. Drop the pan from 2 inches above the counter a few times to eliminate any large air pockets.
• Bake in the preheated oven until the sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes or longer.
• Meanwhile, bring cream to a full boil, watching carefully to prevent scorching. Remove pan from the heat and add white chocolate; stir until chocolate melts and mixture is smooth. Place in the refrigerator until thoroughly chilled, about 30 minutes.
• Remove chocolate mixture from the refrigerator and beat with an electric mixer until light and fluffy. Frost the cooled cake and sprinkle with toasted coconut.

COCONUT AND VANILLA SPONGE CAKE

Steps:

• Preheat the oven to Gas3/160°C/Fan 150°C. Grease and line a 7-inch round baking tin.
• Combine caster sugar and butter with an electric hand whisk until fluffy. Add in the flour, baking powder, eggs, desiccated coconut, vanilla extract and dried fruit (if using) and mix until well combined. If the mixture is a little stiff, add a little milk to loosen it.
• Pour mixture into the pre-lined baking tin and bake for 50-mins, or until golden brown and firm all the way through. When cake is done, remove from the oven and transfer onto a wire rack. Leave to cool before removing from the tin and decorating.
• Decorate with coconut pieces, honey drizzle and icing sugar! Or, if you're feeling creative, turn it into a sponge sandwich with a vanilla buttercream filling!

FLUFFY COCONUT CAKE

Steps:

• Preheat oven at 350°. Lightly butter two 9-inch round cake pans. Line bottoms with a circle of lightly buttered waxed paper. In a bowl, using a fork, stir flour with coconut,baking powder and salt.
• Using an electric mixer, beat butter with sugar until light,occasionally scraping the side of the bowl, 3 minutes. Beat eggs,once at a time,until evenly mixed,then beat in vanilla. With mixer on low,add flour mixture in 2 parts,altering with coconut milk.
• Divide batter between prepared pans. Smooth tops. Bake in centre of preheated oven until cake tester inserted into centre of cakes comes out clean, 30 to 40 minutes.Remove pans to racks. Cool 10 minutes, then turn cakes out onto racks. Turn top side down so cakes will be flat, for easy icing. Cool.
• Fill and frost with white chocolate and cream cheese icing, Recipe #216003.

CHOCOLATE COCONUT SPONGE CAKE

Steps:

• Preheat oven to 180°C and place your self just above the middle of the oven.
• Cream the margarine and sugar together until light and fluffy.
• Add the vanilla essence.
• Add one egg and some of the flour, desiccated coconut and cocoa powder and fold into the margarine and sugar repeat until all the ingredients are used up.
• Make sure to fold the mix after for a couple of minutes to get as much air in the mix as you can to help it rise better.
• Place mix in one 9 inch cake tin (or what sized tin you have handy).
• Sprinkle some more desiccated coconut over the top.
• Place in oven for 30 to 35 minutes and no more (you may have to test this depending on your oven; I use a conventional gas oven).
• Allow to cool slightly in the tin before attempting to remove it or it will break. Serve it as warm as you can with custard of your choosing. Keep leftovers if any for the next day as a treat with a hot cuppa.

COCONUT CREAM POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• 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 extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
• 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 pan for 10 minutes before inverting onto a cooling rack.

DELICIOUS AND MOIST CHOCOLATE SPONGE CAKE RECIPE BY TASTY

Steps:

• Pre-heat oven to 200°F.
• Add flour, cocoa powder, sugar, and salt into a bowl and mix well.
• Then slowly fold in the oil and butter. Once combined, crack the egg into a separate bowl and add a little bit at a time.
• Now, add enough milk to turn it into a batter-like consistency and mix well.
• Butter a square pan and pour in the batter. Bake for 12-15 minutes.
• Let cool, then serve.