Tuesday, March 18, 2014

Coconut sponge cake

6:01 AM

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


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.


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.

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