Coconut Sponge Cake Mary Berry Recipes

COCONUT AND VANILLA SPONGE CAKE

Coconut and Vanilla Sponge Cake image

A moist and versatile sponge made using store-cupboard ingredients. Enjoy a slice with your favourite cuppa at tea-time, or with custard/ice-cream for dessert.

Provided by Rachel Cross 1

Time 1h5m

Yield Serves 8

Number Of Ingredients 21

Ingredients

150g self-raising flour
180g softened butter or margarine (plus extra for greasing)
180g caster sugar
3 eggs
80g desiccated coconut
1 tsp baking powder
3 tsp vanilla extract
100g mixed dried fruit or dates (optional)
100ml milk (if mixture needs thinning)
150g self-raising flour
180g softened butter or margarine (plus extra for greasing)
180g caster sugar
3 eggs
80g desiccated coconut
1 tsp baking powder
3 tsp vanilla extract
100g mixed dried fruit or dates (optional)
100ml milk (if mixture needs thinning)
dried coconut slices
honey
icing sugar

Steps:

Preheat the oven to Gas3/160°C/Fan 150°C. Grease and line a 7-inch round baking tin.
Combine caster sugar and butter with an electric hand whisk until fluffy. Add in the flour, baking powder, eggs, desiccated coconut, vanilla extract and dried fruit (if using) and mix until well combined. If the mixture is a little stiff, add a little milk to loosen it.
Pour mixture into the pre-lined baking tin and bake for 50-mins, or until golden brown and firm all the way through. When cake is done, remove from the oven and transfer onto a wire rack. Leave to cool before removing from the tin and decorating.
Decorate with coconut pieces, honey drizzle and icing sugar! Or, if you're feeling creative, turn it into a sponge sandwich with a vanilla buttercream filling!

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