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Fluffy Coconut Water Sponge Cake Recipe

Naked Coconut Water Sponge Cake

Sara Coleman
This ethereal, cloud-like sponge cake utilizes natural coconut water to achieve a delicate moisture and subtle tropical sweetness without the heaviness of traditional fats. It is a minimalist 'naked' cake perfect for pairing with fresh fruit or a light dusting of powdered sugar.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Calories 185 kcal

Ingredients
  

Ingredients

  • 4 large eggs separated and at room temperature
  • 1 cup all-purpose flour sifted twice for maximum aeration
  • 0.75 cup granulated sugar divided into two equal parts
  • 0.5 cup pure coconut water unsweetened and chilled
  • 1 tsp cream of tartar
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 2 tbsp vegetable oil neutral flavor

Notes

Store in an airtight container at room temperature for up to 2 days or refrigerate for 4 days. For a tropical twist, serve with a side of fresh mango or a drizzle of coconut cream. This cake is best sliced with a serrated knife to avoid crushing the airy crumb.