Coconut & Fresh Fruit Cake Recipe
|
|
Time to read 2 min
|
|
Time to read 2 min
25 minutes
45-55 minutes
8-10 People
Approx. 1hr 30 minutes (including cooling & decorating)
160°C (fan)
A light and airy chiffon cake perfect for summer gatherings.
If you’re looking for a cake that feels like a tropical holiday on a plate, this Coconut & Fresh Fruit Cake is your answer. Made with a feather-light chiffon sponge and topped with whipped cream, zesty lime and a colourful array of fresh fruit, it’s a showstopper without being overly rich. This cake is a celebration of texture and flavour – the delicate crumb of the sponge, the coolness of the cream and the natural sweetness of seasonal fruit.
Ideal for summer parties, afternoon teas or as a fresh alternative to heavier desserts, this recipe will quickly become a warm-weather favourite!
235g plain flour
300g granulated sugar
1 tbsp baking powder
1 tsp salt
7 large egg yolks, room temperature
120ml vegetable oil
180ml coconut milk
1 tbsp vanilla extract
7 large egg whites, room temperature
Double cream
Lime zest
A selection of fresh fruit (we used strawberries, raspberries, blackberries and blueberries)
A handful of coconut flakes
1. Preheat your oven to 160°C (fan) and prepare a deep 8-inch angel cake tin.
2. In a large bowl, mix together the sugar and egg yolks until pale and fluffy.
3. Add the oil, coconut milk and vanilla extract.
4. Sift in the flour, baking powder and salt. Mix well until smooth.
5. In a separate bowl, whisk the egg whites until stiff peaks form.
6. Gently fold the egg whites into the yolk mixture in two stages, taking care not to deflate the batter.
7. Pour into your cake tin and smooth the top. Bake for 45–55 minutes or until golden and springy to the touch.
8. Invert the tin and allow the cake to cool upside down. This helps maintain the sponge’s height and airy structure.
Baker's Notes & Top Tips!
1. Don’t over-whip the egg whites – you want soft but stable peaks for best incorporation.
2. Always fold egg whites in gently – overmixing can deflate your batter and lose that chiffon magic.
3. This cake is incredibly versatile – try flavour twists like orange zest, chocolate chips, mango puree or even a splash of rum!
Yes, the sponge can be made a day in advance. Just store it in an airtight container and add toppings before serving.
No – chiffon cakes rise best in an ungreased tin, which helps them cling and stay tall.
You can, but drain it well first. Too much moisture can make the topping soggy.
By Annabel Lui
Annabel is the co-founder of Cutter & Squidge and takes inspiration from around the world to create delicious bakes for our blog and collections.
You might also like
Please pop in the delivery postcode below to see if we deliver this tasty product to your area, and if so on what days! Delivery cost is applied at the checkout.
