Victoria Coconut Sponge Cake | Recipe


Baking is a huge passion of mine, I don’t do it often enough to be honest, but when I do I really enjoy it. Last weekend it was my mums partners birthday and I decided to make a birthday cake for him. It was a basic Victoria Sponge recipe but I had so much coconut in the cupboard and tubs of butter cream form Moo’s birthday cake I decided to make it up as I went along. It turned out rather well.


  • 225g butter
  • 225g self raising flour
  • 22gg caster sugar
  • 4 eggs
  • 2 level teaspoons baking powder
  • 3 drops of almond essence
  • butter-cream {I had some left over Betty Crocker vanilla butter-cream}
  • coconut {enough to cover the top of the cake}
  • raspberry jam


  1. Pre-heat the oven to 170° line and grease two cake tins
  2. Cream together the butter and sugar until light and fluffy. Add the four, baking powder and eggs and combine until you have a creamy cake mix. Drizzle in the almond essence and stir in. Pour into the two cake tins {I normally make two separate mixes as I know then that I have exactly the same measurements in each tin, I am useless at dividing the mixture}
  3. Bake in the oven for 20-25 minutes.
  4. Leave to cool and then turn out onto a wire rack and leave to cool.
  5. Spread the butter-cream on one of the cakes and sandwich them together.
  6. Spread a thin layer of jam over the top of the cake and sprinkle over the coconut
  7. Serve



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