Cold Coconut Sponge Cake is a refreshing and airy dessert that captures the essence of the tropics in every bite. Perfect for summer or when you’re simply craving a light and creamy treat, this cake combines the soft texture of sponge cake with the rich flavor of coconut milk and coconut cream. Served chilled, it becomes a delightful centerpiece for family gatherings, festive occasions, or a peaceful evening at home. Unlike dense or overly sweet cakes, this one offers a subtle balance of flavors that doesn’t overwhelm the palate. The moist sponge base soaks in the luscious coconut mixture, giving each bite a melt-in-your-mouth feel. Whether you top it with whipped cream, shredded coconut, or just enjoy it as is, Cold Coconut Sponge Cake is guaranteed to win hearts with its light, fluffy, and tropical charm.
Ingredients
For the Sponge Cake:
4 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
1/4 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract
For the Coconut Milk Mixture:
1 cup coconut milk
1/2 cup sweetened condensed milk
1/2 cup coconut cream
1 tsp coconut extract (optional)
For Topping (Optional):
1 cup whipped cream
1/2 cup shredded coconut (toasted or plain)
Fresh mint leaves or tropical fruit slices for garnish
Instructions
Preheat your oven to 170°C (340°F) and lightly grease a rectangular or square baking pan. Line the bottom with parchment paper for easy removal.
In a mixing bowl, beat the eggs and sugar together using an electric mixer on high speed until the mixture becomes thick, pale, and forms ribbons when lifted. This may take about 6 to 8 minutes.
Sift the flour and baking powder together and gently fold it into the egg mixture in batches. Take care not to deflate the airy texture created by the whipped eggs.
In a small bowl, mix the milk, vegetable oil, and vanilla extract. Gradually add this wet mixture into the batter, folding gently until fully combined and smooth.
Pour the batter into the prepared baking pan and smooth the top. Tap the pan gently to remove any air bubbles.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool completely.
Once cooled, place the cake back into the same clean pan or a shallow dish with raised edges. Use a fork or skewer to poke holes all over the surface of the cake.
In a bowl, combine the coconut milk, sweetened condensed milk, coconut cream, and coconut extract if using. Mix well until smooth.
Slowly pour the coconut milk mixture evenly over the cake, allowing it to soak in. Let it rest for 10 minutes at room temperature, then refrigerate the cake for at least 4 hours or preferably overnight to chill and absorb the flavors.
Before serving, spread a layer of whipped cream on top of the cake and sprinkle shredded coconut generously over it. Garnish with mint leaves or fruit slices if desired.
Slice and serve chilled for a wonderfully cool and creamy experience.
This Cold Coconut Sponge Cake is light yet indulgent, offering a tropical twist that makes it ideal for any celebration or simple craving. With its creamy texture, rich coconut flavor, and refreshing temperature, it’s a recipe worth keeping and sharing.