This coconut sponge cake is a moist coconut flavored buttered cake filled with homemade lemon curd and frosted with a coconut rum frosting. It gets its coconut flavor from the use of coconut milk, flakes and extract. The taste is buttery, nutty, tangy and sweet at the same time. This is one of my favorite cakes and is a definite crowd pleaser.
(1) 226 Grams Unsalted Butter (1 Cup)
(2) 300 Grams Granulated White Sugar (1-1/2 Cups) (See Note 1)
(3) 5 Large Eggs (Separated)
(4) 1 Teaspoon Pure Vanilla Extract
(5) 1 Teaspoon Pure Coconut Extract
(6) 1 Cup Coconut Milk
(7) 260 Grams All Purpose Flour (2 Cups)
(8) 2 Teaspoons Baking Powder
(9) 1/2 Teaspoon Baking Soda
(10) 1/2 Teaspoon Salt
(11) 1/2 Teaspoon Cream of Tartar
The recipe for lemon curd can be found here.
Coconut Rum Frosting:
1-1/2 Cups Toasted Sweetened Coconut Flakes
(1) Take out 1/4 cup of sugar from the total sugar quantity and set it aside. It will be used to beat the egg whites.
(1) Preheat the oven to 350 degrees.
(2) Grease and coat the sides of two 8 or 9 inch cake pans with flour. Line the bottom of the pan with parchment paper.
(3) Separate the eggs and bring them to room temperature.
(4) In a large bowl, whisk the flour, baking soda, baking powder and salt together.
(5) In the bowl of your stand mixer fitted with the paddle attachment, beat the butter at low speed until creamy, about 1 minute. Add 1-1/4 cups of sugar to the butter and cream them together until the mixture is light and fluffy, about 5 minutes.
(6) Add the egg yolks one after another and beat them in. Use a rubber spatula at intervals to scrape the sides and bottom of the mixing bowl.
(8) Alternating between the flour mixture and coconut milk, add them to the batter in 5 additions (flour, coconut milk, flour, coconut milk, flour). Do not over mix the batter.
(9) In a separate clean bowl, beat the egg whites with the whisk attachment until foamy and frothy, about 1 minute. Add the cream of tartar and mix at medium-high speed until soft peaks form. Add the sugar a tablespoon at a time and beat the egg whites until stiff peaks form.
(10) Fold the egg whites into the cake batter in 3 additions using a rubber spatula. Be gentle so you do not deflate the egg whites.
(11) Pour the batter into the prepared pans and bake in the preheated oven for 35 – 40 minutes or until a tester inserted into the middle of the cakes comes out clean.
(12) Allow the cakes to cool in the pans for 15 minutes before taking them out. It is advisable to chill cakes before frosting.
(1) Make the lemon curd and coconut rum frosting or seven minute frosting. While the lemon curd can be made up to a couple of days in advance, if using seven minute frosting, it should be made only after the cakes have been filled because it gets tougher to work with as it sits.
(2) Toast the coconut flakes in a pan over medium heat for about 5 minutes or until light brown.
(3) Torte and divide each sponge into 2 layers.
(4) Place the first layer on your cake board and spread about 1/4 cup of lemon curd on it and sprinkle some toasted coconut flakes over the lemon curd. Repeat same for the next 3 layers.
(5) Place the top layer on the cake and frost the outside of the cake.
(6) Plaster the toasted coconut flakes around the sides of the cake.
Leftover cake should be stored in the fridge.
The coconut sponge cake can be used to make other types of cakes like my piña colada cake. Recipe here.
(1) Grilled Pineapple with Toasted Coconut and Honey-Tequila Sauce. Recipe here
(2) Lemon Cake. Recipe here
(3) Pinapple-Coconut Loaf. Recipe here