COLD COCONUT SPONGE CAKE

🥥 Cold Coconut Sponge Cake Recipe

Ingredients

For the Sponge Cake:

• 5 large eggs (room temperature)

• 1 cup (200g) granulated sugar

• 1 cup (125g) all-purpose flour (sifted)

• 1/4 tsp salt

• 1 tsp vanilla extract

• 1/4 cup (60ml) coconut milk

• 1/4 cup (60ml) vegetable oil

• 1 tsp baking powder

For the Coconut Syrup:

• 1/2 cup (120ml) coconut milk

• 1/4 cup (50g) sugar

• 1/2 tsp vanilla or coconut extract (optional)

For Topping:

• 1 1/2 cups whipped cream or coconut whipped topping

• 1/2 cup shredded coconut (toasted or plain)

• Fresh fruit or mint leaves (optional, for garnish)

Instructions

1. Make the Sponge Cake

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan with parchment paper.

2. Separate the eggs into yolks and whites.

3. Beat egg whites with salt until foamy, then gradually add half the sugar. Beat until stiff peaks form.

4. In another bowl, whisk egg yolks with remaining sugar and vanilla until pale and thick.

5. Gently fold yolk mixture into egg whites.

6. Sift in flour and baking powder, folding gently to keep the mixture airy.

7. Mix coconut milk and oil together, then slowly drizzle into batter, folding gently to combine.

8. Pour batter into prepared pan and bake for 25–30 minutes or until a toothpick comes out clean.

9. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.

2. Prepare Coconut Syrup

• In a small saucepan, heat coconut milk and sugar just until sugar dissolves. Stir in vanilla or coconut extract. Let cool.

3. Soak the Cake

• Once the cake is completely cool, poke small holes on the surface using a skewer or fork.

• Slowly pour the cooled syrup over the cake, letting it absorb.

• Cover and refrigerate for at least 2 hours (or overnight) for best flavor.

4. Decorate and Serve

• Spread whipped cream over the top.

• Sprinkle generously with shredded coconut.

• Garnish with fruit or mint leaves if desired.

• Serve chilled!