Citrus Coconut Sponge Cake

Recipe by Babaduck.
  • Difficulty: Medium
  • Category:
Servings: 12 yield(s)
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
  • 400 g caster sugar
  • 4 large eggs
  • 300 g plain flour
  • 2 tsp baking powder
  • 125 ml milk
  • 180 ml Donegal Rapeseed Oil
  • 100 g desiccated coconut
  • zest of 1 lemon and 1 lime
  • Citrus Buttercream
  • 300 g butter (very soft)
  • 150 g 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.
  7. 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.