Almond-coconut sponge cake & coffee-orange cream

Almond-coconut sponge cake & coffee-orange cream

Hi Everyone,

Just tried out a totally new recipe this morning – always fun to do on an Autumn Sunday morning. This Almond-coconut sponge cake & coffee-orange cream recipe is inspired from a recipe found in the English Woman and Home magazine, adapted a little to comply with the ingredients I had available.

There are lots of almond things in this cake – quite interesting as I had never baked with almond butter or almond milk before. I also like the fact that it has a lot less sugar than most cakes.

Keep reading for the recipe of the Almond-coconut sponge cake & coffee-orange cream


Almond-coconut sponge cake & coffee-orange cream

Almond-coconut sponge cake & coffee-orange cream

Line 2* 20cm round baking dishes with baking paper and preheat oven to 180° C

Ingredients cake:
  • 4 eggs
  • 85g dark muscovado sugar
  • 100ml vegetable oil
  • grate zest of 1 orange
  • 150g ground almonds
  • 30g desiccated coconut
  • 75g cornflour
  • 3tsp baking powder
  • pinch of salt
  • 150ml almond milk


Ingredients cream filling:
  • 1tsp ground coffee (my favourite is to use the ground beans from Nespresso Barista Creations capsules)
  • 280g full fat cream cheese
  • 125g almond butter
  • 2.5 tbsp maple syrup
  • 2 tsp vanilla sugar
  • warm cherry jam


Recipe for cake:
  1. Beat eggs and sugarer approx 10 minutes and then gradually add the oil and half the orange zest
  2. In a second bowl combine the ground almonds, desiccated coconut, cornflour, baking powder and salt. Add this in batches to the egg mixture, alternating with the almond milk and stirring gently.
  3. Divide mixture into 2 baking dishes and bake at 180° C for approximately 25 – 30 minutes.
  4. Cool on wire rack.


Almond-coconut sponge cake & coffee-orange cream

Recipe for the cream filling:
  1. Combine all ingredients (except the cherry jam) and whist briefly with an electric beater.
  2. Prepare a piping bag with a round nozzle.
  3. Spread one cake with warm cherry jam.
  4. Pipe rounds of cream on top of the cherry jam layer.
  5. Carefully place second cake on top and dust with ground almonds and desiccated coconut.


Cool in fridge for 30 minutes before serving.



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The comment section is at the end of the post, I love reading all your comments and am open to any more cake recipe suggestions!

Wishing you all a yummy experience!


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Hi! I’m Yvonne, a 40 something (wink) Kiwi, living in Zurich. I love fashion, travel, shopping and food – believing chocolate will cure almost anything!

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