What makes Coconut Sponge Cake so dreamy and iconic is its perfect blend of pillowy soft cake and sweet, nutty coconut flavour. 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.
