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COCONUT SPONGE

October 14, 2012

INGREDIENTS

175g softened butter
175g caster sugar
3 eggs
175g self raising flour
4 tbsp dessicated coconut
1-2 tbsp milk

Preserve to fill.

Topping
5 tbsp icing sugar
2 tbsp dessicated coconut
1-2 tbsp water as required

Coconut Sponge

METHOD

Grease two sandwich tins and line with baking parchment.
Heat oven to GM 4

Cream butter and sugar in processor or mixer.
Add beaten eggs gradually and add a tablespoon flour if required.
Gently add flour and coconut.
Mixture should drop from the spoon so add a little milk to reach desired consistency.
Spoon equally into sandwich tins and bake for 25-30 minutes.
Leave to cool in the tins for a few minutes before gently turning out onto a wire rack.
When cool sandwich with preserve if your choice.
Mix icing sugar and coconut with water to a thick consistency to spread over the top of the cake.
You could top with coconut buttercream and down the sides too but I prefer not too much icing.

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