Citrus Coconut Sponge Cake

  • Credit: Babaduck:


400g Caster Sugar
4 large Eggs, at room temperature
300g Plain Flour, sifted
2 tsp Baking Powder
125ml Milk
180ml Donegal Rapeseed Oil
100g Dessicated Coconut
Zest of 1 Lemon & 1 Lime

Citrus Buttercream

300g Butter, very soft
150g Icing Sugar
Juice of 1 Lime


1: Preheat your oven to 180c/Gas Mark 4 and line the base of two 8-inch round cake tins with baking paper.

2: Beat the eggs and sugar together for about 3-4 minutes until pale and thick.

3: Add the rest of the ingredients & mix until well combined.

4: Pour the mixture into the cake tins and bake for 30-40 minutes until golden and a skewer comes out clean.

5: Remove from the oven & allow to rest in the tins for 5 minutes before turning out onto a wire cooking rack.

6: When completely cold, sandwich together with 1/3 of the citrus buttercream & use the rest to cover the sides and top of the cake.  Liberally coat the cake in the toasted coconut and cut yourself a giant slice.


For the Buttercream:

Stick it all in a huge bowl and beat it until smooth.  Alternatively, throw it into the bowl of your food mixer & beat it for 2 mins.

Top Tip

Aoife Ryan created Babaduck in 2010 to show people how to cook great food, step by step.  By day she’s a buyer and developer of airline food and at night, she creates simple, achievable recipes for her Babaduck readers.  Aoife has worked with many local and international brands including Donegal Rapeseed Oil, Tesco, Amoy, Marks & Spencer, Wayfair and Haywoods, developing content and recipes for their customers.

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