06/06/2026
Chocolate & Coconut Sponge 😋
Serves: 8
Ingredients:
200 g plain flour
200 g granulated sugar
30 g cocoa powder
10 g baking powder
2 g salt
200 ml whole milk
100 g unsalted butter, melted
5 g vanilla extract
3 large eggs (about 150 g without shells)
80 g desiccated coconut
For the Filling & Coating:
200 g double cream
150 g chocolate icing or ganache
100 g desiccated coconut
Method:
1. Preheat the oven to 180°C (350°F). Grease and line a round cake tin.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
3. Add the milk, melted butter, vanilla extract, and eggs. Mix until a smooth chocolate batter forms.
4. Fold in 80 g desiccated coconut and pour the batter into the prepared cake tin.
5. Bake for 30–35 minutes until a skewer inserted into the center comes out clean. Allow the sponge to cool completely.
6. Slice the cake horizontally into two layers. Spread the double cream evenly over the bottom layer, then place the top layer back on.
7. Cover the entire cake with chocolate icing or ganache and coat generously with the remaining desiccated coconut.
8. Slice and serve, revealing the creamy filling between the rich chocolate sponge layers.
