Eggless Coconut Sponge Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a round cake pan.
• STEP 2.In a mixing bowl, whisk together the flour, baking powder, and salt.
• STEP 3.In a separate bowl, cream together the butter and sugar until light and fluffy.
• STEP 4.Add the coconut milk and vanilla extract to the butter mixture and mix well.
• STEP 5.Gradually add the dry ingredients to the wet ingredients and mix until just combined.
• STEP 6.Fold in the shredded coconut.
• STEP 7.Pour the batter into the prepared cake pan and smooth the top.
• STEP 8.Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• STEP 9.Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• STEP 10.Once cooled, dust the cake with powdered sugar and serve.

Cooking Tips

• Make sure to use unsweetened shredded coconut for this recipe.
• If you don't have coconut milk, you can substitute it with almond milk or any other non-dairy milk.
• To make the cake extra moist, you can brush it with a simple syrup made with equal parts sugar and water before dusting with powdered sugar.

Storage and Serving

• Store the cake in an airtight container at room temperature for up to 3 days.
• Serve the cake as is or with a dollop of whipped cream and fresh berries for a delightful dessert.