Coconut Flour Triple Sponge Layer Cake

Makes 1 layer cake

With three super soft, sponge layers sandwiched together with a creamy, buttery filling, this is a delightful special occasion cake.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • COCONUT FLOUR SPONGE LAYERS
  • 150g Doves Farm Organic Coconut Flour
  • 2 tbsp baking powder
  • 150g butter, softened
  • 150g caster sugar
  • 1 lemon, grated rind
  • 6 eggs
  • 250ml water
  • butter, for tins
  • BUTTERCREAM FILLING AND TOPPING
  • 75g butter
  • 75g cream cheese, softened
  • 150g icing sugar
  • 2 tbsp coconut flakes

Coconut Flour Sponge Layers

  1. Rub a little butter around three 18cm/7” round, loose bottom cake tins and pre-heat the oven.
  2. Measure the coconut flour and baking powder into a bowl, mix together and set aside.
  3. Put the butter and sugar into a large mixing bowl and beat together until light and fluffy.
  4. Finely grate the lemon into the bowl and beat to combine.
  5. Break three of the eggs into the bowl, one at a time, beating well between each one.
  6. Stir in half of the prepared flour.
  7. Break the remaining eggs into the bowl, one at a time, beating well between each one.
  8. Beat in the remaining flour and water.
  9. Divide the mixture between the prepared tins and smooth the top.
  10. Bake for 40-45 minutes.
  11. Leave the sponges to cool in the tins for 5 minutes before turning them out onto a wire rack to cool.

Buttercream Filling and Topping

  1. Put the butter into a mixing bowl and beat until softened.
  2. Measure the cream cheese into the bowl and beat to combine.
  3. Stir in the icing sugar, a little at a time, beating until it is all combined.
  4. Divide half of the mixture between two of the sponges and spread it out.
  5. Put the sponges on top of each other and the third sponge on top.
  6. Spread the remaining mixture over the top and sparingly around the side of the cake.
  7. Sprinkle the coconut flakes over the cake.

Equipment

3 x 18cm/7” round, loose bottom cake tins and 2 x mixing bowls

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

40-45 minutes
Excellent light and moist cake. I made it using margarine to make it dairy free too.
By Liz
05 Nov 2020

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Ingredients

Change Quantities:
  • COCONUT FLOUR SPONGE LAYERS
  • 150g Doves Farm Organic Coconut Flour
  • 2 tbsp baking powder
  • 150g butter, softened
  • 150g caster sugar
  • 1 lemon, grated rind
  • 6 eggs
  • 250ml water
  • butter, for tins
  • BUTTERCREAM FILLING AND TOPPING
  • 75g butter
  • 75g cream cheese, softened
  • 150g icing sugar
  • 2 tbsp coconut flakes

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