Читать книгу Bake Me I'm Yours... Cake Pops - Carolyn White - Страница 8

Coconut sponge

This is a lovely recipe, which thanks to the coconut creates a tasty and beautifully moist sponge cake. Putting the desiccated coconut into boiling water will rehydrate it ready for baking.

You will need…

• 225g (8oz) soft butter

• 225g (8oz) caster sugar

• 50g (2oz) desiccated coconut soaked in 150ml (5fl oz) boiling water

• 1 tsp (5ml) vanilla extract

• 200g (7oz) self-raising flour

• 25g (1oz) cornflour

• ¹⁄₂ tsp baking powder

• 4 large eggs, beaten

1 Preheat the oven to 180°C/350°F/Gas 4 or 160°C for an electric fan-assisted oven.

2 Grease and line a deep 20cm (8in) square cake tin or two shallow 21cm (8¹⁄₄in) round cake tins.

3 Cream the butter and sugar together in an electric mixer until light and fluffy. Add the desiccated coconut and vanilla extract — the coconut will have absorbed all the water.

4 Sift the flour, cornflour and baking powder together in a bowl. Beat the eggs into the cake mix gradually and then fold in the flour mixture.

5 Spoon the cake mix evenly into your tins and bake for thirty-five to forty-five minutes if using a deep tin or twenty-five minutes in shallow tins, or until a skewer inserted into the centre comes out clean.