Indulge in the delightful lightness and tropical sweetness of our Fluffy Coconut Sponge Cake. This recipe delivers a moist, tender cake bursting with the irresistible flavour of coconut, perfect for any occasion – from a casual afternoon tea to a celebratory gathering. Forget dry, dense cakes; this recipe uses simple techniques to achieve maximum fluffiness and a melt-in-your-mouth texture that will leave everyone wanting more. The delicate balance of sweet and subtly nutty coconut is enhanced by a light and airy sponge, creating a truly unforgettable dessert experience.
This recipe is surprisingly easy to follow, even for beginner bakers. We’ll guide you through each step, ensuring you achieve a perfectly risen, beautifully textured cake that's as delicious as it is stunning. Ready to bake your own slice of paradise? Let's dive into the step-by-step instructions.
Tools Needed
- Pot
- Whisk
- Bowls
- Molds for steaming
- Steamer
- Food screen
Ingredients
- All-purpose flour (number 8): 400g
- Fresh coconut water or filtered water: 500ml
- Tapioca starch: 200g
- Baking powder: 4g
- Yeast: 8g
- Sugar: 180-200g
- Coconut milk: 400ml
- Salt
- Coconut oil or cooking oil
- Peanuts
- Roasted sesame seeds
Step-by-Step Instructions
Step 1. Prepare the Batter
Step 2. Steam the Cake
Step 3. Make the Sesame Peanut Salt Topping (Optional)
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Don't boil the coconut milk and sugar mixture; it will lose its fattiness.
- Don't add the warm coconut milk mixture to the batter while it's still hot, as it may kill the yeast.
- Add the coconut water gradually to prevent lumps in the batter.
- Don't expose the fermenting batter directly to sunlight; a warm place is sufficient.
- Slightly open the steamer lid at the end of steaming to prevent thermal shock and cake collapse.
- Using freshly squeezed coconut milk will result in a richer, fattier cake
Nutrition
- N/A
FAQs
1. Can I substitute the coconut milk with another type of milk?
While coconut milk provides the best flavor and moisture, you can try substituting it with full-fat milk or cream. However, the flavor will be different, and the cake might be slightly less moist.
2. How do I store leftover coconut sponge cake?
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze it in an airtight container for up to 3 months.
This fluffy coconut sponge cake is a delightful treat that's surprisingly simple to make. With its delicate texture and irresistible coconut flavour, it's sure to become a new favourite in your recipe collection. So, gather your ingredients and get baking – enjoy!