Description
Mary Berry’s Coconut Sponge Cake is a classic dessert that combines the lightness of a sponge cake with the tropical flavor of coconut
Ingredients
Scale
- 225g self-raising flour
- 225g caster sugar
- 225g unsalted butter, softened
- 4 large eggs
- 2 tsp baking powder
- 50g desiccated coconut
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Set your oven to 180°C (160°C fan) and grease two 20cm round cake tins.
- Mix Ingredients: Combine flour, sugar, butter, eggs, and baking powder in a large bowl.
- Add Coconut: Stir in the desiccated coconut, milk, and vanilla extract until well mixed.
- Divide Batter: Evenly distribute the batter between the two prepared cake tins.
- Bake: Place the tins in the oven and bake for 25-30 minutes, or until golden brown and a skewer comes out clean.
- Cool Cakes: Remove from the oven and let the cakes cool in the tins for 10 minutes before transferring to a wire rack.
- Assemble Cake: Once completely cooled, spread a layer of frosting or jam between the two cakes and sandwich them together.
- Decorate: Finish with a dusting of icing sugar or additional desiccated coconut on top.