0 Coconut sponge cake recipe (Fat free)

Chef Jeena got a sweet tooth again and just had to make a wonderful coconut sponge cake recipe.

This coconut sponge cake is soft, tastes great and is simple to make.

There are no excuses to not try this exellent coconut sponge cake recipe yourself because it even has no added fat.

Ingredients for coconut sponge cake

5 Tbsp Plain Flour
2 Medium Eggs
4-5 Tbsp Sugar
5 Tbsp Desicated Coconut
2 Cap/Lid Fulls Vanilla Essence
1/8 tsp Bicarbonate of Soda
2/8 tsp Cream of Tartar
(If you use self raising flour you don't need the bicarb and cream of tartar)

Topping
Drop Vanilla Essence
Powdered Sugar
Drop Water

How to make a coconut sponge cake recipe

Crack eggs into a bowl.

Add sugar and whisk with a fork.

Add vanilla essence.

Whisk in the flour with a fork.

Add bicarbonate of soda and cream of tartar, whisk.

Add coconut and mix well.

If it is a little too runny just add another tablespoon of flour and mix it well.

Pour into a greased and floured oven dish/tin. Cook on the middle shelf of a pre-heated oven at 180C for approx 15-20 minutes.

Try not to open the oven door until you think it's nearly ready.

Leave to cool, don't take out your cake till it has cooled down or it may fall apart.

Once cooled make the icing.

Add powdered sugar to a little water and vanilla essence, only add very little water at a time as it doesn't take much water to make icing.

Spread on the top of your cake, let the icing drip down the sides and garnish with fresh strawberries.

Enjoy Chef Jeenas coconut sponge cake recipe.

If you enjoyed this cake recipe check out Chef Jeenas how to make the perfect sponge cake or how about looking at how to make a coconut and almond cake

Or how about Chef's best ever cookie recipe