Cold Coconut Sponge Cake Recipe

This Cold Coconut Sponge Cake is a tropical delight, perfect for warm days or when you crave a refreshing yet indulgent dessert. The sponge cake is light and airy, infused with coconut flavor, and soaked in a creamy coconut milk mixture to enhance its moisture. Once chilled, it transforms into a luscious, melt-in-your-mouth treat. This cake is often wrapped individually, making it a fun and nostalgic dessert reminiscent of Brazilian Bolo Gelado de Coco.


Ingredients:

For the Sponge Cake:

  • 4 large eggs
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup coconut milk

For the Coconut Milk Soak:

  • 1 cup whole milk
  • ½ cup condensed milk
  • ½ cup coconut milk
  • ½ cup heavy cream

For the Coating:

  • 1 cup desiccated coconut

Instructions:

Step 1: Prepare the Cake Batter
  1. Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking dish with parchment paper.
  2. In a large mixing bowl, beat the eggs and sugar until light and fluffy (about 5 minutes).
  3. Add vegetable oil and vanilla extract, mixing until well combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually fold the dry ingredients into the egg mixture, alternating with coconut milk.
  6. Mix gently until smooth, ensuring not to overwork the batter.
Step 2: Bake the Cake
  1. Pour the batter into the prepared baking dish and smooth the top.
  2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
Step 3: Prepare the Coconut Milk Soak
  1. In a jug, whisk together whole milk, condensed milk, coconut milk, and heavy cream.
  2. Once the cake has cooled, cut it into squares.
  3. Dip each piece into the coconut milk mixture, ensuring it absorbs the liquid.
Step 4: Coat and Chill
  1. Roll each soaked cake piece in desiccated coconut, coating all sides.
  2. Wrap each piece in aluminum foil and refrigerate for at least 4 hours or overnight.

Serving Suggestions & Tips

  • Serve chilled for the best texture and flavor.
  • Pair with fresh tropical fruits like mango or pineapple.
  • Store in an airtight container in the fridge for up to 5 days.

This Cold Coconut Sponge Cake is a nostalgic, tropical treat that’s both refreshing and indulgent. Would you like variations or additional presentation ideas? 🍰🥥

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top