Coconut sponge cake

Light , fluffy and moist coconut cake!

Mary Berry’s Coconut Sponge Cake is made with flour, butter, sugar, eggs, coconut milk, and extracts, with a coconut-flavored frosting. It serves six and takes about 60 minutes to prepare and bake, offering a delightful tropical dessert.

An old fashioned southern coconut cake that's moist and tender and made with coconut milk then topped with sour cream buttercream.

This Coconut Milk Sponge Cake is super light and not too sweet. The perfect snack for your afternoon Treat!

This cake is one of the first I learned to bake. To this day, I still absolutely love the coconut topping - it really makes the simple base stand out. The origin of this cake is from a 1950s baking competition in Denmark where a young girl entered this cake and won (it was her grandmother's recipe). It is one of the most loved cakes in Denmark.

Lazy daisy cake is an easy vintage baking recipe found in old community cookbooks. The simple hot milk sponge is topped with a gooey caramelized coconut frosting. It’s twice as good as other cakes with half the work.

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This delicious coconut cake recipe is quick and easy to make serving 8-10 people. It has a moist sponge with a silky coconut cream frosting.

Indulge in the tropical bliss of our Coconut Sponge Cake, a perfect blend of airy texture and rich flavor for your sweet escape.

This easy jam and coconut sponge is a soft and fluffy coconut sponge cake topped with jam and coconut. It's a simple classic British dessert. The sponge itself is soft, fluffy, and buttery — the perfect match for the sweet jam on top! It's quite simple, but don't let that simplicity fool you. It's absolutely delicious and sure to satisfy any sweet tooth. This recipe for cake with jam and coconut was inspired by a classic British school dinner cake.