John Myers
Coconut Sponge Cake
The perfect coconut sponge cake recipe with a picture and simple step-by-step instructions.
- 4 Eggs
- 120 g Sugar
- 200 g Butter
- 300 g Flour
- 1 packet Baking powder
- 2 packet Vanilla sugar
- 1 pinch Salt
- 3 tbsp Orange juice
- 140 g Desiccated coconut
- Almond flakes, if you like
- Preheat the oven to 180 °.
- Beat the eggs with the sugar and butter until frothy. Add flour, baking powder, vanilla sugar, salt and stir to a smooth dough, add a little orange juice and stir in the desiccated coconut. The dough should be thick, add some juice if necessary.
- Grease the baking pan (here a loaf pan) and sprinkle with flaked almonds, pour in the dough and sprinkle on the top again with flaked almonds and press them down a little.
- Bake in the oven and at 180 ° for about 55 minutes, until the flaked almonds and the surface are golden brown. (prick the cake with a wooden stick, if no dough sticks, the cake is ready).
- The dough is also suitable for muffins, then only use half of the ingredients and fill into 10 molds. Baking time approx. 20 – 25 min
- If you like, you can stir raisins and / or almond pieces or chocolate flakes into the dough, something can be found for every taste …
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