If you’ve been on the hunt for a coconut sponge cake that’s fluffy, plush, and full of that dreamy coconut flavor—we’re speaking the same language.
I’ve spent time perfecting this recipe because I really wanted the coconut to shine. I tried coconut cream first. It smells amazing—you can really smell the coconut—but the taste just wasn’t there. Then I gave desiccated coconut a shot. You could taste the coconut, but it didn’t have that soft, tender, coconut-sponge-cake vibe I was after.
Then I tried coconut milk powder… and oh my gosh, that was a total game-changer. The coconut flavor is so good, I legit couldn’t stop sneaking bites.
The powder adds the perfect balance of moisture and lightness, making the sponge cake soft, tender, and super satisfying. It’s one of those little secret ingredients that really takes it up a notch.
Right at the end, I stir in some warm cream—it helps everything come together beautifully and gives the sponge a silky texture and a great start in the oven.
I’ve included a recipe for a single-layer cake, but you can easily double it if you want to build a taller, layered version. Normally, if I fill a sponge with cream-based fillings, I’d say go ahead and refrigerate it—but this one? I tried it fresh, just topped with my fluffy Cherry frosting and a spoonful of juicy berry jam, and it was so good.
The texture is unreal—you can literally pull it apart with your fingers. It’s that plush and soft and tender. Honestly, you might not even want to wait for it to be frosted.
I think you’re really gonna love it.
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