Coconut and Vanilla Sponge

Coconut and Vanilla Sponge

Based on 1 ratings
Rachel Cross

Rachel Cross

Community member

"One of my made-up cake recipes that always turns out well! Feel free to get creative with different toppings/decorations...or even make into a sandwich cake filled with vanilla icing/frosting!"

Difficulty

Easy 👌
15
min.
Preparation
50
min.
Baking
0
min.
Resting

Ingredients

Servings2
37½ g
Self-raising flour
45 g
caster sugar
45 g
butter
18¾ g
sweetened shredded coconut
¾
eggs
¼ tsp
baking powder
18¾ ml
milk
¾ tsp
vanilla extract
25 g
mixed dried fruits
coconut pieces
Icing sugar
honey

Utensils

baking tin, stand mixer with whisk, baking sheet, bowl, oven, wooden spoon, wire rack

  • Step 1/3

    • 37½ g Self-raising flour
    • 45 g caster sugar
    • 45 g butter
    • 18¾ g sweetened shredded coconut
    • ¾ eggs
    • ¼ tsp baking powder
    • ¾ tsp vanilla extract
    • baking tin
    • stand mixer with whisk
    • baking sheet
    • bowl
    • oven

    Preheat the oven to Gas 3/160°C/320°F. Grease and line a 7-inch round baking tin. Combine the softened butter and caster sugar with an electric hand whisk until fluffy. Beat in the flour, eggs, baking powder, vanilla and shredded coconut until we’ll combined.

  • Step 2/3

    • 18¾ ml milk
    • 25 g mixed dried fruits
    • wooden spoon

    If mixture appears to stiff, add some milk to loosen it slightly. Add the dried fruit (optional) and stir in with a wooden spoon. Pour mixture into the baking tin, and bake for 50 minutes, or until golden brown and firm throughout.

  • Step 3/3

    • coconut pieces
    • Icing sugar
    • honey
    • wire rack

    When done, remove from the oven onto a heatproof rack and allow to cool. Decorate with coconut pieces, icing sugar and a honey glaze.

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