Coconut Spongey Cake


At one time, I kinda stopped baking because nobody (apart from my mom) wants to eat my cakes. My cakes are nice. But I think everyone got tired of cake. Like there’s such a thing. 🙄These people! Tsk tsk.

Anyhow, recently, I found new audience. People who enjoy my cakes and are thankful. 😁 I think that’s what all we, home bakers, ask for.

This cake is mildly sweet. It’s soft and spongey and light.  So we don’t feel guilty about having more than a slice.


Coconut Spongey Cake

70g virgin coconut oil

6 egg yolks

100g white wholemeal flour

70g coconut cream

1/2 tsp salt

3 Tbsp desiccated coconut


6 egg whites

80 g sugar

1/4 tsp cream of tartar

1. Mix the first 6 ingredients until well blended. Leave it aside.

2. In another clean oil-free bowl, whisk the next 3 ingredients until softish stiff peak stage.

3. Patiently,with a whisk, blend the two bowls of batter together.

4. Pour into a lined 8″x8″ pan. Bake in a water bath, 150c for about 45-50 min or until when an inserted toothpick comes out clean.

5. When the cake is done, take it out and drop it on the table. That helps prevent massive shrinkage.