Dairy-Free Coconut Victoria Sponge Cake Recipe: A Tropical Twist on a Classic Dessert
For a delightful dairy-free dessert, try this recipe for a coconut Victoria sponge cake. This classic British sponge cake is given a delicious twist by using coconut milk and shredded coconut, lending it a subtle coconut flavor. Once the cake is baked, top it with fresh strawberries and a dusting of powdered sugar for a lovely finishing touch. This dessert is perfect for those with dairy allergies or anyone looking to cut down on dairy consumption. Serve it up with a lovely hot cup of tea or coffee for a wonderful and satisfying treat that everyone will love.
Make a Delicious Coconut Victoria Sponge Cake with This Easy Recipe
This coconut Victoria sponge cake recipe is the perfect way to add a tropical twist to a classic dessert while also making it dairy-free.
Tea and Cake Pairings
There are several types of tea that pair well with a classic Victoria sponge cake.
One of the most popular choices is Earl Grey tea, which is a black tea flavored with bergamot oil. The citrusy notes of Earl Grey complement the sweetness of the cake and provide a refreshing contrast to the rich, buttery flavor.
Another excellent pairing is Darjeeling tea, which is a light and floral black tea from the Darjeeling region of India. The delicate, fruity aroma and astringent flavor of Darjeeling tea balance the sweetness of the cake and provide a subtle, elegant accompaniment.
For those who prefer a more robust flavor, Assam tea is a good choice. Assam tea is a bold and malty black tea from the Assam region of India. Its strong, full-bodied flavor can stand up to the richness of the cake and provides a satisfying, comforting pairing. Rich Assam works well in tea lattes such as this coconut chai latte.
For those who prefer a caffeine-free option, a fruity herbal tea such as raspberry or strawberry can be a great match for the sweetness of the cake. The tartness of the fruit provides a pleasant contrast and balances out the sweetness.
For a delightful tea infused cocktail, try making a pitcher of spiced iced hibiscus tea - with or without white rum. The rum and hibiscus pair beautifully with the coconut flavours of this sponge cake.
What is a Victoria Sponge Cake?
The Victoria sponge cake is a classic British cake that is said to have been named after Queen Victoria, who reigned over the United Kingdom from 1837 to 1901. However, the cake itself is believed to have been created earlier in the 18th century. The earliest known recipe for a sponge cake appeared in a cookbook published in 1615, but it was a more basic recipe without any of the fillings or toppings that we associate with the Victoria sponge cake today.
The modern Victoria sponge cake is typically made from a simple recipe of flour, sugar, eggs, and butter, although the butter can be substituted with other types of fat, such as oil or margarine, for a dairy-free version. The cake is usually baked in two round tins and sandwiched together with jam and whipped cream, although variations can include different types of fruit or fillings.
The Victoria sponge cake remains a beloved and popular dessert in the United Kingdom and is often served at afternoon tea or other special occasions. It has also become a staple of British culture and a symbol of tradition and nostalgia.
What Does a Victoria Sponge Cake Taste Like?
A Victoria sponge cake is a classic British cake that is known for its light and fluffy texture, delicate crumb, and subtle buttery flavor. The cake is typically made with a simple recipe of flour, sugar, eggs, and butter, although variations can include other ingredients such as vanilla or almond extract for added flavor. This recipe uses coconut extract to enhance the coconut cream filling.
When baked, the cake has a slightly golden color and a soft, airy texture that is not too dense. The sponge is typically filled with jam and whipped cream, which adds a sweet and fruity flavor and a creamy texture that balances the lightness of the cake.
Overall, a Victoria sponge cake is a deliciously simple and satisfying dessert that is perfect for afternoon tea or other special occasions. It has a subtle and understated flavor that is not too overpowering and is enjoyed by people of all ages.
Tips for Making This Victoria Sponge Cake
Here are some top tips for making a delicious coconut Victoria sponge cake:
Use coconut milk: To give your cake that subtle tropical flavor, use coconut cream and shredded coconut in the cream filling. You can, of course, use whipped cream as an alternative if you prefer. To make the coconut cream for your cake, refrigerate a can of full-fat coconut milk overnight. The next day, open the can and scoop out the solidified coconut cream from the top. This can be whipped like regular cream and used to fill and top your cake.
Add baking powder: Be sure to add baking powder to your cake batter to help it rise properly.
Freeze the cake: If you want to make your cake in advance, you can freeze it. Wrap it in plastic wrap and then foil and freeze for up to a month. To defrost, simply leave it at room temperature for a few hours before adding the cream and jam and sandwiching together.
Store the cake: Your finished cake can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
By following these tips, you can make a delicious and impressive coconut Victoria sponge cake that will be sure to impress your guests.
How to Make my Coconut Victoria Sponge Cake From Scratch
INGREDIENTS (Serves 12)
225g (1 cup) of butter (or butter alternative)
200g (1 cup) of caster sugar
4 eggs
250g (2 cups) of self raising flour
1 teaspoon of baking powder
1 tablespoon of coconut extract
Dash of milk - I use almond milk
For the Filing
1 can of coconut milk - just the cream
120g (1 cup) of icing sugar
100g (1 cup) of unsweetened shredded coconut
1/2 jar of strawberry jam
METHOD
Preheat the oven to 350*F/180*C/Gas Mark 4 and line two sandwich tins with parchment paper.
To make the cakes, cream together the butter and caster sugar until light and fluffy.
Next, add the eggs one at a time and continue to combine before adding the milk and coconut extract.
Sift and fold in the flour and baking powder.
Pour the cake batter between the two lined sandwich tins and bake in the oven for around 20 minutes. The cakes will be spingy to the touch and a golden brown colour.
Whilst the cakes are baking, make the coconut cream filing by whisking the coconut cream, icing sugar and shredded coconut together for about 5-10 minutes. Place back in the fridge to thicken up.
Once the cakes are completely cool, sandwich together with a thick layer of strawberry jam and a thick layer of coconut cream. Sift a little icing sugar on top.
Slice and enjoy with a lovely cuppa. Enjoy!
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