Recipe for coconut sponge cake?

Question

I have been looking for 2 weeks now on internet and various recipe books for a recipe for a coconut sponge cake does anyone have one please???

Answer 1

check out delia's sites

Answer 2

1 1/3 cups coconut cream
1 cup sugar
1 teaspoon salt
3 egg whites
1 (6 ounce) container pina colada yogurt
1/2 teaspoon coconut extract (optional)
3/4 cup shredded sweetened coconut
1 2/3 cups flour
1 ounce grated chocolate (optional)







Preheat oven to 325F.
Grease a 9" round cake pan.
In a medium bowl, whisk together the coconut cream, sugar, salt, egg whites, yogurt, and coconut extract.
Fold in the coconut and flour.
Pour into the prepared cake pan and bake for 15-18 minutes.
Remove from oven and grate the chocolate over the hot cake.
Let cool and serve

Answer 3

1 1/3 cups coconut cream
1 cup sugar
1 teaspoon salt
3 egg whites
1 (6 ounce) container pina colada yogurt
1/2 teaspoon coconut extract (optional)
3/4 cup shredded sweetened coconut
1 2/3 cups flour
1 ounce grated chocolate (optional)

Preheat oven to 325F.
Grease a 9" round cake pan.
In a medium bowl, whisk together the coconut cream, sugar, salt, egg whites, yogurt, and coconut extract.
Fold in the coconut and flour.
Pour into the prepared cake pan and bake for 15-18 minutes.
Remove from oven and grate the chocolate over the hot cake.
Let cool and serve.

Answer 4

1 1/3 cups coconut cream
1 cup sugar
1 teaspoon salt
3 egg whites
1 (6 ounce) container pina colada yogurt
1/2 teaspoon coconut extract (optional)
3/4 cup shredded sweetened coconut
1 2/3 cups flour
1 ounce grated chocolate (optional)




Preheat oven to 325F.
Grease a 9" round cake pan.
In a medium bowl, whisk together the coconut cream, sugar, salt, egg whites, yogurt, and coconut extract.
Fold in the coconut and flour.
Pour into the prepared cake pan and bake for 15-18 minutes.
Remove from oven and grate the chocolate over the hot cake.
Let cool and serve.

or:

Lemon Coconut Angel Food Cake

1 store bought prepared angel food cake
1 jar, 9 to 11 ounces, lemon curd, found on jam and jelly aisle
1 lemon, zested
1 cup shredded coconut

Place cake ring on a serving plate. Warm lemon curd over low heat and stir in lemon zest. Pour the warm sauce down over the cake in a slow stream, glazing it. Sprinkle shredded coconut liberally over the lemon-glazed cake and serve

Answer 5

this is the best as it is eggless and its a quick one


1 pkg (3 3/8 oz) toasted coconut pudding
1 cup water
1 pkg (1 lb 2 1/2 oz) white cake mix
1/2 cup salad oil
4 eggs
1 pkg (7.2 oz) white frosting mix
3/4 cup shredded coconut


Preheat oven to 350F. Grease and flour a 13 x 9 x 2 inch cake pan. In a small bowl soften pudding in water. In a mixing bowl beat cake mix
and oil; add eggs and beat 4 minutes. Add softened pudding; mix well. Pour into prepared pan and bake for 35 to 40 minutes. Cool cake on
rack. Prepare frosting mix according to diretions on the package. Frost cake and sprinkle with shredded coconut.

Answer 6

COCONUT TOPPING FOR SPONGE CAKE

6 tbsp. brown sugar
3 tbsp. butter
1 1/2 tbsp. milk or cream

Melt in frying pan and enough coconut to make a good consistency. Spread on warm Sponge Cake and put under broiler just until light brown.

Answer 7

coconut souffle
serve 6

250ml milk
1 vanilla pod (or 1 t. natural vanilla essence)
50 g castor sugar, plus extra for dusting
4 eggs, separated
30g plain flour
15g cornflour
grated rind of 1lemon
3 T. Malibu
25g desiccated of (fresh) coconut
unsalted butter for greasing dish
icing sugar to decorate

grease a 1.5 litre soufflé dish (or 6 individual soufflé dishes), dust with caster sugar. prepare a "crème patisserie" (custard) using the milk, vanilla 30g caster sugar, egg yolks, plain flour and conrflour. stir in the lemon rind, Malibu and coconut. Cool slightly.
using the remaining caster sugar and egg white to make an "Italian Meringue". fold the meringue into the crème patisserie mixture. Run your thumb around the inside rim of the dish -- this will prevent the mixture from sticking to parts of the dish when rising so it rises evenly. bake at 190C for 15-20 minutes (for either the large or individual dishes) or until the soufflé is risen, set and golden. dusting with extra icing sugar and serve immediately.

Answer 8

I have not made this yet, but I think it looks like a winner.