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Coconut and Chocolate Sponge Sandwich

Makes 1 cake

An everyday chocolate sponge sandwich cake with a delicious soft sponge. It is also gluten free and lower carb if you use xylitol in place of the sugar.

Free from Gluten, Soya, Wheat, Nuts


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  1. Rub a little butter around two 18cm/7” baking tins and pre-heat the oven.
  2. Measure the coconut flour into a bowl, sieve the cocoa and baking powder on top and stir to combine.
  3. Put the eggs, sugar, oil, and vanilla into a large mixing bowl and beat together into a smooth emulsion.
  4. Add the prepared flour mixture and beat again.
  5. Immediately divide the mixture between the prepared tins and shake the tin so the mixture flows out to the edges.
  6. Bake for 25-30 minutes.
  7. Leave the sponges to cool in the tins for 5 minutes before turning them out onto a wire rack to cool.

Filling and Topping

  1. Break the chocolate into small pieces in a bowl.
  2. Put the cream into a saucepan over medium heat.
  3. As soon as the cream comes to the boil, pour half onto the chocolate pieces.
  4. Stir until the chocolate has melted.
  5. Add the remaining cream, stir until smooth then leave to cool and thicken, about 5 minutes.
  6. Put half of the chocolate onto one sponge, spread it out and put the other sponge on top.
  7. Spread the remaining chocolate over the top sponge.


2x18cm/7” round, loose bottom cake tins, parchment, saucepan, wire cooling rack and mixing bowl


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25-30 minutes

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