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    You are in: Home / Recipes / Chocolate Coconut Sponge Cake Recipe
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    Chocolate Coconut Sponge Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Pendryl's Note:

    A nice soft and wonderful sponge cake that is best served warm with custard. It has a great taste that any family member will enjoy. its easy and quick to make and doesn't cost a fortune for ingredients. This is only a one layer cake. if done right it will be really soft and moist inside and have a lot more spring in it then the fudge cake I've posted before.

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    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 180°C and place your self just above the middle of the oven.
    2. 2
      Cream the margarine and sugar together until light and fluffy.
    3. 3
      Add the vanilla essence.
    4. 4
      Add one egg and some of the flour, desiccated coconut and cocoa powder and fold into the margarine and sugar repeat until all the ingredients are used up.
    5. 5
      Make sure to fold the mix after for a couple of minutes to get as much air in the mix as you can to help it rise better.
    6. 6
      Place mix in one 9 inch cake tin (or what sized tin you have handy).
    7. 7
      Sprinkle some more desiccated coconut over the top.
    8. 8
      Place in oven for 30 to 35 minutes and no more (you may have to test this depending on your oven; I use a conventional gas oven).
    9. 9
      Allow to cool slightly in the tin before attempting to remove it or it will break. Serve it as warm as you can with custard of your choosing. Keep leftovers if any for the next day as a treat with a hot cuppa.

    Ratings & Reviews:


    Nutritional Facts for Chocolate Coconut Sponge Cake

    Serving Size: 1 (64 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 269.9
    Calories from Fat 136
    Total Fat 15.2 g
    Saturated Fat 3.1 g
    Cholesterol 46.5 mg
    Sodium 387.5 mg
    Total Carbohydrate 30.6 g
    Dietary Fiber 0.9 g
    Sugars 17.3 g
    Protein 3.4 g

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