Coconut Sponge Cake

The cakes are ideal for breakfasts and snacks. However, have you ever tried a coconut cake ? Although coconut is used in confectionery quite often, it is not a flavor that everyone likes. Of course, this coconut cake is very special.

It has an aroma, a flavor and a texture that make it irresistible and that even the little ones will like. Coconut is rich in saturated fats and minerals such as magnesium, phosphorus, calcium, and potassium. This “hairy” fruit provides a great supply of fiber and vitamin E, as well as some B vitamins.

Coconut sponge cake recipe

Ingredients

• 3 eggs
• 150 g sugar
• 100 g butter or margarine
• 80 g grated coconut
• 50 g flour
• 2 tablespoons yeast

For the frosting

• Water
• Powdered sugar
• grated coconut

Utensils

• Rods
• 1 large bowl
• 1 sponge cake mold

Preparation

• First, the oven must be preheated from above and below to 180 ºC.
• With electric rods, beat the eggs together with the sugar until they triple in volume.
• Gradually add the butter softened at room temperature and mix well.
• Add the coconut and continue beating until the mixture is completely uniform.
• Add the sifted flour and yeast, beating with enveloping movements until they have been completely incorporated and making sure that there are no lumps.
• Pour the mixture into a cake mold previously greased with butter and flour.
• Bake for 20 to 25 minutes at 180 ºC on the top and bottom, or until a toothpick pokes it clean.
• Remove the cake from the oven and let it cool.
• While it cools, prepare a glaze with icing sugar and water. Spread it well over the surface of the cake and sprinkle grated coconut on top.

Data of interest:

• Difficulty: easy
• Preparation time : 1 hour and 15 minutes

• For the cake to come out especially good, it is convenient that the butter is softened at room temperature and not heated in the microwave, because it denatures with heat and loses properties.
• The rods can be both electric and manual, but the electric ones are more comfortable and help to mix faster.
• So that the cake does not stick to the mold, it is best to use a silicone mold that does not need to be greased and cooks the cake just as well. However, be careful not to overfill these molds, because they are not stiff and expand a bit to take in more batter, which makes the cake a bit misshapen.

Coconut cake with yogurt recipe

Ingredients

• 2 coconut yogurts
• 4 medium eggs
• 115 g of grated coconut
• 3 measures of yogurt cups with flour
• A measure of the glass of yogurt with olive oil
• 1 measure of the glass of yogurt with

• sugar
• 1 sachet of yeast

Utensils

• A large bowl
• 1 spatula
• 1 sponge cake mold
• Electric rods
• 1 container to raise the whites

Preparation

• Preheat the oven to 180ºC.
• Grease a baking pan with butter.
• Separate the whites from the yolks. Raise the whites to the point of snow (better with electric rods, but it can be done with manual rods or even with a fork).
• In a large bowl, mix the yogurts, sugar, flour, yeast and egg yolks. Beat it with the rods until it forms a uniform dough.
• Add the grated coconut and beat again.
• Add little by little with the help of a spatula the whites to the point of snow, mixing with enveloping movements so that they do not fall.
• Pour the dough into the mold and bake for about 35 minutes, until when you click a toothpick it comes out clean.

• Let cool before unmolding.

Data of interest

• Difficulty: medium
• Preparation time : 1 hour and 15 minutes
• To raise the whites to the point of snow, it is best to use the electric rods, because they greatly reduce the preparation time. Although it is not impossible to upload them by hand.