This Coconut Vanilla Sponge Cake is a light and fluffy homemade treat made using a simple cake mix, enriched with coconut, crushed walnuts, and finished with a creamy vanilla filling and strawberry jam. It is an easy yet impressive bake, perfect for family gatherings, parties, or a comforting afternoon dessert.
- Serves: 8 People
- Prep Time: 20 minutes
- Cooking: 25 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 400 grams Vanilla cake mix
- 150 grams Butter, melted
- 100 milliliters Cold water
- 3 units Eggs
- 25 grams Desiccated coconut
- 25 grams Walnuts, crushed
- 130 grams Strawberry jam
- 150 milliliters Double cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Mixed dried fruit, optional
- 1 tablespoon Icing sugar, for dusting
For Dressing
Nutritional Information
-
Calories
420 kcal -
Fat
22 g -
Carbohydrates
48 g -
Protein
7 g -
Fiber
2 g -
Sugar
28 g -
Sodium
310 mg
Procedure
-
10 minutesMark As Complete
Prepare the cake batter
Empty the cake mix into a large mixing bowl and add the eggs, melted butter, and cold water. Using an electric whisk or hand mixer, beat the mixture until smooth, thick, and well combined. The batter should be light and lump-free before moving on to the next step.
-
5 minutesMark As Complete
Add coconut and nuts
Fold the desiccated coconut and crushed walnuts into the cake batter, mixing gently until evenly distributed. If using mixed dried fruit, lightly sprinkle it into the mixture or over the top as desired, ensuring the texture remains balanced.
-
25 minutesMark As Complete
Bake the sponge layers
Divide the batter evenly between two lined and greased baking trays. Place the trays on the middle shelf of a preheated oven at 200°C and bake for 22 to 25 minutes, or until the cakes are risen, golden, and a skewer inserted into the centre comes out clean.
-
5 minutesMark As Complete
Prepare the vanilla cream
Pour the double cream into a bowl and add the vanilla extract. Whisk gently on a low speed until the cream thickens and holds soft peaks, being careful not to overwhip. The cream should be smooth, rich, and spreadable.
-
10 minutesMark As Complete
Assemble and finish the cake
Allow the sponge layers to cool slightly before spreading the whipped vanilla cream over one layer. Spoon and spread the strawberry jam evenly on top of the cream, then place the second sponge layer over it. Finish by lightly dusting the top with icing sugar before serving.
