Cold Coconut Sponge Cake is a heavenly treat that combines the airy lightness of a sponge cake with the creamy, tropical flavor of coconut. Perfect for hot summer days, this dessert is served chilled, making it a refreshing delight that melts in your mouth. Whether you’re planning a family gathering, a birthday party, or simply want to enjoy something special, this cold coconut sponge cake will impress with its soft texture, mild sweetness, and cooling coconut touch. Easy to prepare yet elegant enough for special occasions, it’s a dessert you’ll want to make again and again.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 5 large eggs
- 1/2 cup coconut milk
- 1/2 cup shredded sweetened coconut
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 cup additional shredded coconut for topping
- 2 tablespoons condensed milk (optional for extra richness)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy release.
- Separate the egg yolks and whites into two different large mixing bowls.
- Beat the egg whites with a mixer on high speed until they form soft peaks. Gradually add half of the granulated sugar while continuing to beat until stiff peaks form. Set aside.
- In the bowl with egg yolks, add the remaining granulated sugar and beat until the mixture becomes pale and thick.
- Slowly drizzle in the vegetable oil and coconut milk into the egg yolk mixture while beating gently. Add vanilla extract and mix well.
- Sift the flour, baking powder, and salt together, then gradually fold them into the egg yolk mixture using a spatula, being careful not to deflate the mixture.
- Gently fold in the whipped egg whites into the batter in three parts, ensuring the mixture remains airy and light.
- Fold in the shredded sweetened coconut, mixing just until combined.
- Pour the batter into the prepared cake pan and smooth the top lightly with a spatula.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back when touched gently in the center.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely.
- Once the cake has cooled, prepare the whipped cream by beating the heavy whipping cream and powdered sugar together until stiff peaks form.
- Spread a generous layer of whipped cream over the top and sides of the cake.
- Sprinkle the additional shredded coconut evenly over the whipped cream, gently pressing it into the surface so it adheres well.
- For extra flavor and moistness, drizzle a thin layer of condensed milk over the top if desired.
- Refrigerate the cake for at least 2 hours or until well chilled. This step is important as it allows the flavors to meld beautifully and the cake to achieve its signature cold, refreshing texture.
- Slice and serve chilled, enjoying the soft sponge and tropical coconut in every bite.