Coconut sponge cake

Ingredients

Makes: 1 26cm tube cake

• 225g butter, softened


• 225g cream cheese, softened


• 600g caster sugar


• 6 eggs


• 1 teaspoon coconut essence


• 375g plain flour


• 1/2 teaspoon baking powder


• 150g desiccated coconut

Method

Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min

1. Preheat oven to 170 C / Gas 3. Grease and flour a 26cm tube cake tin.


2. 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 essence. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared tin.


3. 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 tin for 10 minutes before inverting onto a cooling rack.

Note

This cake recipe also does well baked in layers. It will make three 20cm layers. Reduce baking time if making as a layer cake, but keep the temperature the same. Test for doneness as indicated in recipe.

Browse More Articles

Tweet

Written by Alice

We are Creative Blogger Theme Wavers which provides user friendly, effective and easy to use themes. Each support has free and providing HD support screen casting.