Citrus Coconut Sponge Cake

Yields: 12 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 40 Mins Total Time: 55 Mins

Recipe by Babaduck.

Ingredients

0/11 Ingredients
Adjust Servings
  • Citrus Buttercream

Instructions

0/7 Instructions
  • Preheat your oven to 180c/Gas Mark 4 and line the base of two 8-inch round cake tins with baking paper.
  • Beat the eggs and sugar together for about 3-4 minutes until pale and thick.
  • Add the rest of the ingredients & mix until well combined.
  • Pour the mixture into the cake tins and bake for 30-40 minutes until golden and a skewer comes out clean.
  • Remove from the oven & allow to rest in the tins for 5 minutes before turning out onto a wire cooking rack.
  • 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.

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