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Coconut Sponge Cake with Fresh Fruit
Tender, nutty, and generously coated in snowy flaked coconut, this classic two-tier sponge cake makes a stunning centerpiece. Ground almonds give the crumb a beautiful texture that pairs perfectly with the sweet raspberry jam and rich whipped cream filling. You'll frost the entire outside with more cream before pressing the coconut into the sides. Crown the top with a colorful mix of fresh berries and figs for an elegant finish that tastes just as good as it looks.
Ingredients
- 220 g (7¾ oz) butter or margarine
- 220 g (7¾ oz/1 cup) golden caster (superfine) sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 220 g (7¾ oz) self-raising flour
- 2½ tablespoons ground almonds
- Pinch of salt
- 45 ml (1½ fl oz) milk
- 300 ml (10½ fl oz) thick (double/heavy) cream
- 30 g (1 oz/¼ cup) icing (confectioners’) sugar Drop of vanilla extract
- 2½ tablespoons raspberry jam
- 200 g (7 oz/3¾ cups) flaked coconut
Instructions
- 1Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Grease and line two 18-centimeter round cake tins. Beat the butter and golden caster sugar in a mixing bowl until pale and fluffy. Beat in the eggs one at a time, mixing well after each.
- 2Stir in one teaspoon of vanilla extract. Gently fold in the self-raising flour, ground almonds, and a pinch of salt. Pour in the milk and mix gently to loosen the batter. Overmixing here can make the sponge tough, so fold just until combined.
- 3Divide the batter evenly between the prepared tins. Bake for 30 to 35 minutes until the cakes are risen and golden brown.
- 4Insert a skewer into the center of a sponge to check for doneness. The cakes are ready when the skewer comes out clean. Let them rest in their tins for 10 minutes before transferring to a wire rack to cool completely. Cooling completely prevents the whipped cream from melting during assembly.
- 5Whip the thick cream, icing sugar, and a drop of vanilla extract in a bowl until soft peaks form. Spread the raspberry jam over the top of one cooled sponge. Add a layer of whipped cream over the jam and smooth it out, then place the second sponge on top.
- 6Spread the remaining whipped cream over the top and sides of the assembled cake using a palette knife. Press the flaked coconut into the cream to coat the entire outside.
- 7Arrange the fresh fruit over the top of the cake.
Notes
- Topping: A mix of redcurrants, blueberries, blackberries, figs, and cherries works beautifully for the fruit topping.
- Storage: Keep the finished cake in the refrigerator for up to 3 days. Let it sit at room temperature for 30 minutes before serving for the best texture.
- Make ahead: You can bake the sponge layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature until you're ready to assemble.