Coconut sponge cake

Too few ratings

The_sad_potato

Community Member

“This is a light and tasty sponge cake, with a SUPER delicius coconut topping, that adds the cherry to the top! I think that sponge cake is often dry and boring, but by adding this coconut topping, makes it far from dry and boring!”

Difficulty

Easy 👌
30
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Pieces:-12+
200 ml milk
50 g salted butter
eggs
300 g sugar
½ vanilla bean
250 g flour
2 tsp baking powder
125 g butter (for the coconut topping)
50 ml milk (for the coconut topping)
250 g brown sugar (for the coconut topping)
125 g unsweetened shredded coconut (for the coconut topping)
butter (for greasing)
Metric
Imperial

Utensils

  • an oven
  • a pot
  • small cooking spoon
  • an electric hand or stand mixer
  • a bowl
  • a baking pan
  • a cooking spoon
  • a small knife
  • Step 1/9

    • an oven

    Turn the oven on 175 degrees C to preheat it.

  • Step 2/9

    • 200 ml milk
    • 50 g salted butter
    • a pot
    • small cooking spoon

    Put the milk and butter in a pot, and melt the butter completely in the milk on low - medium heat. Let it cool off afterwards for 5 - 10 minutes.

  • Step 3/9

    • eggs
    • 300 g sugar
    • an electric hand or stand mixer
    • a bowl

    Put the eggs and sugar in a bowl, and beat them thick and yellow-pale-ish with an electric mixer for about 5 minutes.

  • Step 4/9

    • ½ vanilla bean

    Remove the vanilla seeds from half of a vanilla bean, and mix them in the egg-mixture for a few seconds.

  • Step 5/9

    • 250 g flour
    • 2 tsp baking powder

    Whisk the flour and baking powder together in a bowl. Sift the flour-mixture into the egg-mixture, and whisk it together with the milk-mixture, untill it's well combined.

  • Step 6/9

    • butter (for greasing)
    • a baking pan

    Grease a baking pan with butter, pour in the batter, and bake it in the middle of the oven for 25 minutes.

  • Step 7/9

    • 125 g butter (for the coconut topping)
    • 50 ml milk (for the coconut topping)
    • 250 g brown sugar (for the coconut topping)
    • 125 g unsweetened shredded coconut (for the coconut topping)
    • a cooking spoon
    • a pot

    While the cakebatter is baking, start making the coconut topping, by melting the butter, milk, brown sugar and shredded coconut together (low heat).

  • Step 8/9

    After the cakebatter has baked for 25 minutes, pour the topping on the prebaked cakebatter, and put the cake in the oven for another 10 minutes at 225 degrees C.

  • Step 9/9

    • a small knife

    After the 10 minutes, check if the cake is baked all the way through, by putting a knife all the way down the the cakwbatter, and if there's raw/semiraw cakebatter on the knife, when you take it out of the cake again, bake the cake for a few more minutes, and check again.