Coconut Sponge Cake

Desiccated coconut is simply coconut meat that has been grated and dried. Available sweetened or unsweetened, it is commonly used as a topping for curries or other Asian dishes, as an ingredient in cooked cereal or granola, and in baked goods. It contains no cholesterol or trans fats while being rich in a number of essential nutrients, including dietary fiber, manganese, copper and selenium.

Let’s make a cake with desiccated coconut .


  • Butter, for greasing
  • 200g plain fl our
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 75g butter
  • 75g sugar
  • 50g desiccated coconut, plus a little extra for decoration
  • 1/2 teaspoon lime zest, grated
  • 1 egg
  • 100ml milk
  • 2 teaspoons vanilla essence
  1. Grease a 15cm round cake tin with the butter and preheat the oven to 180C/160C fan/gas 4.
  2. Sift the fl our, salt and baking powder through a fi ne sieve into a large bowl.
  3. Coconut sponge cake
  4. Rub in the butter gradually until the mixture resembles breadcrumbs.
  5. Add the sugar, coconut and lime zest and mix thoroughly to combine.
  6. In another bowl, beat together the egg, milk and vanilla essence.
  7. Make a well in the centre of the dry mixture, then pour in the liquid. Mix well until the consistency is firm. Add an extra 25ml milk if necessary.
  8. Put the mixture into the cake tin and transfer to the oven. Bake for 40 minutes or until a knife inserted into the middle of the cake comes out clean.
  9. Turn out onto a wire rack to cool, then top with the extra desiccated coconut and serve.

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