Coconut Sponge Cake Recipe

Coconut Sponge Cake Recipe:

Ingredients Quantity

Butter/Butter Spray for pan

Margarine Butter ¾ cup or 6 Ounces

Granulated sugar 2 cups

Eggs 4

Vanilla essence 1 teaspoon

All-purpose flour 3 cups

Baking powder 3 teaspoons

Salt ¼ teaspoon

Maggi Coconut Milk Powder (50 grams) 2 packs

Water ¾ cup

Carnation Full Cream Evaporated Milk ¼ cup

Directions:

PREHEAT oven to 350 degrees F. Grease and flour 1 (10-inch) round pans; or Line the pan with parchment paper.

CREAM margarine and sugar until light and fluffy. Beat eggs in one at a time. Add vanilla essence.Sift flour, then measure three (3) cups into a bowl, as stated in recipe. Sift the three cups of flour 3 times. Add to sifted flour, baking powder, salt and mixed spice and combine with wire whisk. Dissolve Maggi Coconut Milk Powder in water and add evaporated milk. Alternately, fold flour mixture & milk mixture into creamed butter. Pour into lined cake pan.

BAKE in preheated oven for approximately 1 hour and 20 minutes, or until cake springs back when touched lightly. Remove from oven and cool for 15 minutes Remove from pan, place on cake rack and allow it to cool completely before frosting.

Note: Recipe makes approximately 33 standard sized cupcakes.

Source: Nancy's Fancy Cakes

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