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Coconut Sponge Layer Cake

Makes 1 layer cake

Super soft, sponge layers sandwiched together with a creamy buttery filling, this is a special occasion cake.

Free from Gluten, Soya, Wheat, Nuts


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  1. Rub a little butter around three 18cm/7” baking 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 sponge to cool in the tins for 5 minutes before turning them out onto a wire rack to cool.

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 to coconut flakes over the cake.


3x18cm/7” round, loose bottom cake tins and mixing bowl


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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