Coconut sponge cake, light and airy and tastes wonderful!


For the dough:
5 eggs
A pinch of salt
150 g sugar
120 g flour
50 g cornstarch
5 g baking powder

For the filling:
280 g coconut milk 100 g milk 3 eggs
100 g sugar 10 g vanilla sugar 45 g corn starch
150 g cream cheese or mascarpone cheese 80-100 g desiccated coconut

For the syrup:
200 ml milk 1 teaspoon vanilla sugar

For decoration: 120 g coconut flakes


1. Simply whisk eggs with salt and sugar for 10 minutes.

2. Next, mix aside the flour, baking powder and cornstarch, and then mix them into the dough, stirring from top to bottom.

3. Now bake at 180°C for 25 to 35 minutes.
4. Then prepare the cream, then coconut milk, heat the milk in a pot.

5. Stir eggs, cornstarch, sugar and vanilla sugar aside. Add warm milk.

6. Bring the cream to the boil while stirring, turn off the stove and then stir in the cream cheese and desiccated coconut.

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