Coconut Cotton Sponge Cake

Facebook page: / belmerlion
Associated with Bonding in the kitchen: / @bondinginthekitchen3476
Coconut Cotton Sponge Cake
5 medium eggs (weighs 57 to 60 gr. each with shells)
1/4 teaspoon salt
65 grams whole milk (warm milk)
50 grams oil
40 grams desiccated coconut
1 teaspoon coconut essence
100 grams plain flour / all purpose flour
100 grams fine sugar
Pan size: 18cm
Baking temperature: 140°C
Baking time: 60 minutes
After 60 mins, increase the temperature to 150°C and continue baking for another 5 to 10 minutes, or until the top of the cake is golden brown.
Baking time may vary depending on the type and accuracy of your oven.

[@ooijoolee1905]

Thank you Michael for this recipe...I replaced warm milk with pandan juice(same amount) and used light brown sugar...it tastes super delicious and first time my chiffon cake didn't shrink and crack.....thank you so much for sharing

[@Lisa_Zapata]

I made this today. I used coconut flakes and vanilla extract. It came out so soft and delicious. My cake stayed flat.. It didnt rise in the middle. I loved it. Thank you.

[@wahiba08]

65 grams whole milk (warm milk) 50 grams oil no( mll) ; I really feel happy when I see liquids measured in grams, I will absolutely make it after making coffee sponge cake once more for my sis , thank you chef!!

[@bindawang3322]

I thought I will never be able to make sponge cakes before I saw your channel. Now I made several already. Thanks for sharing these amazing recipes. You are awesome!

[@carmenzenel1136]

Super rețetă! Am încercat-o și este extraordinar. Să fii sănătos să ne mai poți arăta și alte rețete. ❤❤❤❤

[@de_besteconfectti9030]

Ok....I'm still trying to understand why anyone would dislike this beautiful cake.

[@setyowati4717]

Helen Donatus i guess they try to baked this cake and fail ? some people would blamed other for their mistake.

[@de_besteconfectti9030]

+Setyo Wati i totally agree wit u

[@LLulu145]

Yuhuhummm!! Look at that cottony piece of melt in your mouth art!! Wish you'd taken a bite!

[@OliveTheseThings]

Baked this yesterday! was delicious. i used vanilla essence, and skim milk. Thank you!

[@rozdarley4790]

Magnificent 🎉❤difficult to find coconut essence in Sydney bit eggy try emit one egg yolk..but superb cake love it.

[@mcfrost3267]

Awesome recipe....I tried to bake without water bath still turned out amazing

[@lucianavaz8481]

Michael I love your recipes! Thank you so much for being so generous and sharing with everyone! God bless you always

[@michaellim]

You are welcome. God bless you too. 😊

[@maryanngermino7508]

Pwde po b s steam, tnx po s recipe

[@nicochan5832]

Every time i follow your receipe, it's definitely like your cake. Millions thanks♡♥

[@jacklynsmith6232]

I'm definitely going to try this and your coffee sponge recipes, as soon as I can find a way to convert the measurements in lbs or oz. I bought a gram scale but it's no good. Thank you for your recipes. Perfect video, easy to understand. 😃

[@anonymouslady5150]

My mouth watered as soon as i saw coconut cotton sponge cake yummy

[@huithengloy592]

Love all your youtube cake video and recipe. In the past l always fail in baking any cakes. Since watching yours, I had successfully baking decent cake, thanks!

[@michaellim]

I am so happy to hear that. Keep up the confidence in you. 😊

[@adamghost7940]

سيد ميكيل انت شخص محترم ومحترف بكول شيء اتمنى للك التقدم والتوفيق تسلم ايدك يا رئيس الشيفات

[@SuziJacuzzie]

Michael, I love your coconut cake, thanks 👍 I'm going to bake it on Sunday.

[@lanaletien4705]

I'm sure going to try these biscuits they look delicious. Thanks for the recipe.

[@janethmiranda5465]

Awesomely delicious! Thanks for sharing👍🏻👏🏻👏🏻 god bless

[@litatodologa4957]

hi Michael. guees what, I DID IT!! I made the cottom cake with cocoa. aaaand OMG it was soooo delicious that i don't have time to take a picture everyone just jump into and eat it all. Thank you again for all your work in the videos i just keep watching and follow you

[@michaellim]

Lol. Glad to know you and your family enjoyed it. Thank you for your appreciation and support. 💋😃

[@siawfongng9002]

Hi Michael, this coconut sponge look delicious, thank for sharing. Yesterday I baked the chocolate chiffon cake again, very nice cake!! Thank you !! 🤗👍

[@pallavitumbre5089]

Such a treat for eyes😊 Can we use 3-4 eggs instead of the given amount? Also can i bake this at 170-180 degrees for straight 30-35 mins without the water bath?

[@koongwatpo]

Thank you so much Michael i looked many video in you tube but finally i always try to make cake form your recipes you are great

[@wahiba08]

Just made it turned out great! sso delicious and soo soft.I !! I found te coconut essence btw ! thank you so much chef !!!!!!!!!!!!!

[@christopherrencecaminos6137]

Thank you so much for your recipe, God bless you, I amazed all of your videos

[@miretter330]

That looks lovely !!

[@sfarheen23]

Hi, I made this cake last night n it was super spongy and as it is coconut cake it still held the shape and did not become crumbly or did not fall apart I loved the texture of it!! Can we add a little more sugar if we need it more sweeter?

[@salamawad727]

coconut is literally my life I'll definitely be trying this out, i made the chessecake sponge and it turned out perfect , but please i want to know the U.S measurements

[@cupeebaba7846]

G ueb

[@cupeebaba7846]

Ueb jshom emejër

[@UnapolegeticallyAProblem]

I very much doubt coconut is 'literally ' your life.

[@phudoan8277]

Very nice cake ,thank you to teach us.

[@nayyabmughal2619]

thanks for putting up ingredients list in description

[@vienajla2123]

good n very easy i am follow all your vlog👍👍👍i like all your vidio.the best always😘😘

[@michaellim]

Thanks for the compliment, much appreciated. 😊

[@nokchutima9620]

I​ try sweet​ potato​ powder​ and​ virgin​ coconut​ oil intance of​ coconut​ essense it's very delicious

[@sundasabdulhamedabdulhamed5377]

you are genius BOSS as usual

[@jemma-joon]

oh my, so soft and moist

[@janishart5128]

Maybe a serrated knife should be used for this delicate cake? Looks delicious!! Thanks for the video!!

[@aliciaboey1517]

Got it in the description box n thank you so very much.

[@Damodar133]

Just awesome will try it out

[@jenniferhemanthkumar2355]

and love love love all your recipes.

[@bucheeCafe]

I adore it Micheal

[@michaellim]

Thank you. 😊

[@gohnana9346]

Hi Michael tks for the orange sponge cake. I've made several times and everyone love the taste and especially the texture! About this coconut cotton sponge cake, I haven't got the big pan for the hot water. Can I skip it and use the same temperature? Tq..

[@michaellim]

Unfortunately, you need the steam from the water bath to get this results. Find any pan that is bigger then you baking pan will do.

[@CATWOMAN040]

Thanks Mike, will try it for my sist in law birthday 🌴

[@michaellim]

I wish you luck and success for making this. 😊

[@germainegyeo]

Hi there!! Is this cake good for layering? I’m thinking to do 3 layers. And gonna use Swiss meringue buttercream as frosting. It looks really fluffy so I’m worried it’ll be too soft to have structure! 😣

[@iraarmitage7449]

Thanks for recipe,the cake is lovely first try a success .

[@britneywinnie8975]

Thanks Michael

[@tilciamariadelgado683]

Excelentes recetas gracias un abrazo

[@franciscaemordychannel5010]

Michael lim you are the best

[@rinisafirra6954]

good your recipe thanks 👍👍👍

[@stylistaXgrAe]

Hi can I know how to adapt this recipe for coconut chiffon cake? Can I replace the milk with some coconut milk and pandan juice? Of course I will have to sort of try to get the correct viscosity as close to milk as possible. Any guidance from your genius would be very much appreciated 🙏. And why is it that the sponge cake I made has a harden unrisen bottom and it shrinks

[@lubnaabdulkareemabdulateef6646]

Thank YOU Michael

[@Hanstine-ws5if]

Thanks for sharing 💖💖💖 will try today👍

[@michaellim]

Wish you luck and success. 😊

[@vickychang8504]

Haha love your direct style of answering questions. I subscribed !

[@michaellim]

😊😊😊

[@mayuridurve282]

Hello Michael... you are too good!! Are you sure to drop baking powder for this cake...if yes..how will it raise if all purpose flour is used?..🙂

[@michaellim]

The meringue is good enough to make the cake rise.

[@setyowati4717]

can i use coconout milk instead of fresh milk ?

[@midnightgalaxy517]

I think so, its coconut flavored in the end anyways

[@neelamjhaveri8098]

wah mazar... amazing..

[@jojiecostello6817]

Yes done it recipe was so nice God bless ...

[@aliciaboey1517]

Thank you. Will keep you updated.

[@KamalPreet-cg7sd]

Hello sir i like ur video...ek qution h jo sponge hote h icing m use hote h..ya witout icing use kar sakte h?

[@sereleiasharple6332]

Your hands are lovely Michael. Also your cakes of course!!

[@saimaraashid5678]

superb 👍👏👏👏👏👏👏👏👏👏

[@michaellim]

😊😊😊

[@mabroukamontassar1715]

Sa l'air trop bon thank you chef 👌

[@Lisa_Zapata]

Hi... Can I use coconut milk instead of regular milk?

[@guillaumedurant7647]

Feel free to try and then tell us about the result. Cooking is all about experimenting...

[@graceatbaker]

Did you try it? I want to use coconut milk because I don’t have coconut essence but I’m scared to try.

[@ASLTV02]

Yum!

[@prisbeautycraft9883]

Ur recipe as good as always.....

[@michaellim]

Thank you. 😊

[@prisbeautycraft9883]

Michael Lim welcome dear...😘😘😘😘😘

[@ardemisaguirre8088]

So good and relaxing 😎

[@mirlahernandez2193]

Michael never make my cakes with oil I always use butter. PLEASE can you answer and tell me if I can use melted butter in all your recipes? I'm watching your recipes and I want to make a few cakes, but I do not like using oil. I have a birthday this Saturday, and I want to make a cake as beautiful as yours. Thank you for the recipe. God blees you 🙌🏼

[@michaellim]

Yes, you can replace it with melted butter. Wish you a wonderful birthday this Saturday. Lots of luck and success to you. God bless you too. 😊

[@rajeevr.c]

super cake. god bless you

[@priscillasmarques5865]

I tried the coffee one, and used canola oil. Wondering if I can use coconut oil in this one ... Thanks :)

[@michaellim]

Sometimes the only way to know is to try it out. Good luck.

[@carolcolbert5847]

Hi Michael please advise DO YOU GREASE THE SIDES OF THE CAKE TIN I see the parchment at the bottom. I know chiffon sponge you dont grease the tin but not sure with this cake

[@michaellim]

No never grease the side of the pan for this recipe. The cake will pull away from side of the pan when starting to doll down. parchment paper on the bottom is for easy and clean release of the cake.

[@carolcolbert5847]

@@michaellim Thank you Michael x Hope you are feeling much better now after your heart operation.

[@janumbn5898]

Hi Mike i Love Ur All Recipezzzz....

[@joyceong9924]

Can you tell me why the top half of my cake turned out soft and fluffy like your post BUT the bottom turned out mist and dense?? When I took the cake out from the oven, the surface of cake felt moist to touch. Please advise what I could be the possible reasons. Thanks

[@mimini5449]

I cant find coconut essense, but i have coconut milk essens. Can i use it instead?

[@nareumonrichings8]

Thank you.

[@fahadsabah8915]

Thank you for your cakes . I do what you do but my cake don't peak up 😔 , What's the problem???

[@mrsw2258]

This might be a silly question, but what makes the cake rise? I didn't notice any rising agent!

[@michaellim]

The meringue.

[@agjko]

Without adding baking powder how does it become so soft

[@mollyty222]

thank you our beautiful chef , l like this cake

[@jahurabegum3532]

Thank you . Very nice.

[@luolmedo]

How long do you whisk egg whites (minutes) until soft peaks ? Mine are different texture at the end, more stiff..

[@kaotenkuche6517]

Lecker 👌👍👏

[@thigamle5801]

It is nice. Can I ask you a silly question that why did you wrap the foil around the cake mold? Thank you for your recipes.

[@michaellim]

To prevent the water getting into the cake pan from the water bath.

[@thigamle5801]

Yes, i saw, thank you very much. Hopefully I can meet you one day.

[@elviad387]

I love your chanel! Do you have any Cake receipe of nuts?

[@charliezbee5665]

This hands, this touching, he´s driving me crazy XD

[@tranquilityyogapilates2946]

Made this today. I need to eat I all!!!!!!

[@MsGhazal3]

Hi, can you tell me if fine sugar is the same as powder sugar? The cake looks amazing thank you so much!

[@michaellim]

Fine Sugar is not powdered sugar. Please google it to see the different.

[@kukulidouce2014]

It is also called "caster sugar..." But I have also seen it labeled as "Confectionery or Confectionary Sugar" and sold in tall, waxed, boxes resembling quart of milk cartons. But DON'T GET IT CONFUSED WITH POWDERED SUGAR...!!! When I am out of caster sugar, I put granulated sugar in the food processor and let it go... AND, then, I measure...I am writing from San Diego, USA...

[@misszsp]

How does your cake keep its shape?? None of the cakes I've ever baked has ever looked so perfect! Lol.

[@wahiba08]

just follow him , one important thing , all ingredients should be warm, so , just keep trying , you will learn and for sure you will be able to make amazig cakes , practice makes perfet ^^

[@de_besteconfectti9030]

Hi Michael, i really lovvvvve your recipes and have tried the vanilla sponge cake which turned out wonderful. But i have a few questions; do you grease your pan before placing the baking sheets? What do i have to correct in order for the top of my cake not to be sticky after baking? And finally, do you do cold-bath to your cake before baking too? Please i need your reply. Thank you.

[@michaellim]

No I don't grease the pan before placing the parchment paper. The top of your cake is sticky can be couple of reason. Your measurement of the ingredients is not accurate due to converting and it contains to much liquid. It can also be your oven temperature is not accurate. You can always calibrate it using the instruction Manuel book that came with the oven. Increasing the baking time can normally solve the problem. So I assumed your comment is regarding this video, so my advise is this. After 60 mins, increase your temperature to 150°C and continue to bake for another 10 minutes. After 10 minutes, remove the water bath and continue to bake at 150°C for another 10 minutes. If this doesn't solve your problem, I dont know what does. At the end conclusion, you must have done something wrong during the proccess.cause I baked this for so many times and never once with a sticky top.

[@teewil2208]

How cones no raising agent?

[@crustyvinylz9478]

looks good as always

[@pinabuccarello9126]

Bravo bravo bravo 👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏

[@aliciaboey1517]

Good morning, Michael. Can I replace freshly crated young coconut instead and pandan essence with the coconut essence? As I know that the pandan essence will lightened the oilly taste of the coconut, what say you? Comment please.😉😉😉😉

[@michaellim]

Good morning. You can replace the coconut essence, unfortunately not the coconut. The freshly graded coconut contain too much liquid and fat, unless you squeeze the milk out. Even though you manage to squeeze it dry. I still think is to moist for this recipe. If you still going ahead to try it, please feedback on your experience. Good luck. 😊

[@zenabkhansweet1]

Hi michael..can i replace oil with ghee..here in india we have ghee a type of butter from milk...i like its aroma and ghee cake wid coconut famous here...and in all ur recipes u never ask for preheating the oven..is it by default we have to preheat or u dont preheat the oven..just asking. Thanks PS : Ghee is a class of clarified butter that originated from the Indian subcontinent. It is commonly used in South Asian and Middle Eastern cuisines,

[@michaellim]

Preheating oven is a common thing to do when comes to baking. I created this recipe only with oil, didn't experiment it with ghee or any other type of ingredients. Otherwise, it will cost me lots of time and money. Whether to replace oil with ghee is your decision. If you choose to go ahead to use ghee, please report back with your experiment here, i am sure there are other viewers here will be thrill to know it too. I wish you luck and success.

[@zenabkhansweet1]

Michael Lim thanksalott fr ur reply....

[@linatahawi8928]

Hi chef how I can thank you . I have tried one of these cakes but I want to know why you are putting Aluminium foil have you add any water in the pan under the cake's pan . If I want to double the ingredients and double the pan cake should I double the time .

[@LLulu145]

The foil is because he put it in a water bath and the water would have leaked into the cheese cake pan otherwise.

[@joyidakwo1016]

Good day Michael,i hope you are fine.i want this your Manual handmixer,where do i buy or do i send you money to get me one,i want it.thanks

[@jb6050]

I have by now seen that most egg white foam cakes you make are baked firstly at very low temperatures. I can see why, but how do I get an average household oven to give me like 140 C??? - Without leaving the oven door slightly open????

[@kimlee9322]

Hi, do you need to grease the pan?

[@michaellim]

No.

[@mcann5295]

Michael... do you think this recipe will work if I replace the coconut with carrot to make it a carrot cotton sponge cake?

[@michaellim]

It might work if your carrot is finely grated, and squeeze out the juice. Try your best to squeeze out the juice as much as you can. Loosen your squeeze carrot. Now your grated carrots are light and doesn't sink to the bottom when baked. Cause this recipe already quite moist itself.

[@mcann5295]

Got it! Thank you so much... I will let you know how it turns out

[@sarikasukesh9864]

Hi Michael. Can I follow the same recipe using wheat flour instead of plain flour? And what's the reason behind placing the batter tin in water bath?

[@graceatbaker]

I’m not Chef Michael, and probably don’t know as much but here’s my answer to your questions: 1. Wheat flour will probably not rise as well because whole wheat flour still contains the germ (a protein and fat heavy, nutritious part of the grain) as well as some of the husk. It has a higher gluten content than cake flour, and will alter the lightness and crumbliness of your cake. If that’s the only flour you have, you can try to remedy the gluten to starch balance by sifting your wheat flour through a very fine sieve, then adding 1-2 Tbsp of starch (corn starch is fine) per cup of your sifted whole wheat flour, then measuring out the amount for the cake. It won’t be the same as cake flour. 2. The reason for the water bath in the oven is to keep the cooking temperature even and stable all around the cake. Ovens naturally have hot and cool spots, and it’s not a problem for most baked goods and roasting, etc. But for a delicate cake that’s leavened only with whipped egg whites even heating and maintaining a stable cooking temperature can mean the difference btwn a fallen/deflated cake and an even, well-risen one. Also, it’ll help the proteins from all the eggs from making the cake rubbery. It’s a common necessity when working with egg-heavy batters. Even cheese cake and baked custard (like creme brûlée) requires water baths. An exception is for spongey rolled cakes, which aren’t baked in a water bath, and that’s probably because the thinness of the cake reduces the cooking time drastically. And the pan it too large for a water bath. But those cakes have to be watched closely or they’ll quickly overcook, dry out and break during rolling.

[@marcogaiotto2028]

Interesting recipe! Compliments! Can you tell me how I could replace the essence of coconut with? Thanks a lot!

[@michaellim]

You can leave out the coconut essence.

[@marcogaiotto2028]

Still many thanks, Michael! You're just such a magician in cooking cakes!

[@simonmo5700]

Can I use coconut milk instead of whole milk?

[@michaellim]

Coconut milk contains more fat than regular milk.

[@pajzibntabvwj6167]

Can I leave out the desiccated coconut?

[@wahiba08]

I really wanna make it but I'm not sure if I can find coconut essence here ! can I just skp it? or add vanilla essence? I know that you don't like such quetions chef but.... I'm not sure that I could find it ㅠㅠ

[@michaellim]

Yes of course you skip the coconut essence and replace it with vanilla essence.

[@wahiba08]

@@michaellim oh thank you soooooo much