Coconut sponge cake: a step-by-step recipe with photos

Coconut sponge cake – a delicate, airy base for a variety of cakes, and a great addition to everyday tea. We suggest you try this simple, classic step-by-step recipe and make your own delicious, tender, coconut-flavored sponge cake.

Coconut sponge cake: a simple classic step-by-step recipe

Nutritional value per serving

253.1 kcal

Proteins: 11.0 g
Fats: 10.9 g
Carbohydrates: 27.8 g

*Nutritional value is calculated per 100g of ingredients

Total time: 40 min
Time in the kitchen: 38 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 8

Airy coconut sponge cake is the basis for the popular "Raffaello" cake.

These rich coconut-flavored cakes also pair well with fruit fillings (raspberries, strawberries, kiwis), making them popular in light desserts with fruit layers, as well as mousse cakes and the incredibly popular bento desserts of late.

Delicate coconut sponge cake goes well with many creams:

classic custard;
protein;
on cream;
on white chocolate;
cream cheese, etc.

This sponge cake is quite easy to prepare at home using readily available and inexpensive ingredients.

Coconut sponge cake recipe for Raffaello cake

Classic Coconut Cake – A Simple Homemade Recipe with Step-by-Step Photos

Ingredients

Servings

Sugar

80 G
Flour

50 G
Egg C1

3 pcs
Cornstarch

25 G
Coconut flakes

35 G
Baking powder

0.5 tsp
Salt

1 pinch

Preparation

Step 1

We begin preparing the dough in the same way as a classic chiffon sponge cake – separating the yolks from the whites.

It is important that not a single gram of yolk gets into the bowl with the whites, otherwise it will be impossible to obtain a dense consistency with elastic peaks when whipping.

Step 2

Add a pinch of salt and 40 grams of sugar to the egg whites and beat until a thick, fluffy foam forms, as in the photo.

Step 3

Add 40 grams of sugar to the yolk and beat until it becomes lighter and increases in volume.

Step 4

Mix the beaten yolks with coconut flakes to evenly distribute the filling throughout the mixture.

Step 5

Add the whipped egg whites to the mixture in 2-3 stages, thoroughly mixing each portion with a spatula until a uniform consistency is achieved.

Step 6

Mix dry ingredients (flour, starch and baking powder) and sift in parts, kneading the dough with a spatula.

If you don't have starch, you can simply replace it in the recipe with flour in a similar amount, but starch will make the sponge cake more tender and airy.

Step 7

As a result, you should get a tender and fluffy biscuit mass, as in the photo.

Step 8

Transfer the finished dough into a prepared 18 cm diameter pan. This pan will form a sponge cake, which can be divided into 2 or 3 layers.

Step 9

Coconut sponge cake must be baked at 170℃ for 25-30 minutesThe time indicated is for a classic electric oven in the "top + bottom" mode without convection.

Please note that cooking time may vary depending on your oven.

How to check if the sponge cake is ready, we discussed this in detail in the corresponding article on the website.

Step 10

Remove the finished sponge cake from the oven, let it sit in the pan for 3-5 minutes, then remove and cool on a wire rack.

You can also make a delicious coconut sponge cake in a slow cooker. For a detailed step-by-step recipe, watch this video:

You can also use the delicious almond-coconut sponge cake "Dacquoise" for making many cakes:

For those who prefer healthy recipes, we have prepared a low-calorie recipe for coconut-flavored sponge cake with only 160 kcal (BZHU per 100 g - 9.9 / 4.8 / 17.7):