Spongy Coconut cake.fw

Spongy coconut cake


This coconut cake is a very soft,spongy,delicate and tasty dessert at the same time. In my opinion it’s perfect for breakfast or for a delicious snack, but if you combine it with a scoop of ice cream or a little chocolate ganache (or even both!) you’ll make it even more delicious and you can also serve it as a dessert at the end of a meal.


  • 200 g of flour
  • 100 g of coconut flour + more to decorate
  • 3 eggs
  • 180 g of sugar
  • 100 ml of seed oil
  • 200ml of coconut milk
  • 12 g of baking powder
  • 1 pinch of salt


  1. Beat the eggs with the sugar until they become light and frothy.
  2. Then add, slowly as you continue to whisk, first the oil and then the coconut milk.
  3. Also incorporate the sifted flour and baking powder, and lastly add the coconut flour and salt.
  4. Pour the mixture into the mold lined with parchment paper and cook at 170°C for about 40 minutes in a preheated convection oven.
  5. Once ready, sprinkle with a little coconut flour, then let the coconut cake cool completely before serving.