COCONUT SPONGE CAKE

COCONUT CAKE

Ingredients:

☆Make sure all the ingredients are in room temperature☆

Maida/All purpose flour-3/4 cup

Sugar-1/2 cup

Egg-2

Lemon juice-2 tsp.

Baking powder-1 tsp.

Coconut Milk-2 tbsp.

Oil-2 tbsp.

Vanilla essence-2 tsp.

Toasted grated coconut-1/2 cup

Slightly toast in the tawa for 3-4 minutes.

Method:

       Pre-heat the oven at 180°C / 350°F.

1.Seperate the egg whites and yolk and keep in 2 seperate bowls.

2.Start beating the egg yolk for 2 minutes. 

3.Add sugar and blend again.

4.Add coconut milk,oil,essence one by one and blend using a beater.

5.Add the grated coconut and blend.

6.Sift all purpose flour and baking powder together.

7.Add the flour little by little into the yolk mixture and mix it with a whisk until all the flour is blended.

     

8.Start beating the egg whites in medium speed for 3-4 minutes. 

9.Add lemon juice to it and start beating again until soft peaks are formed.(If you tilt the bowl,the foam should stand still and not runny)

10.Start adding the egg whites to the yolk mixture little by little and fold slowly.(Do not mix it too fast as the air in the egg whites may escape and cake becomes hard)

11.Mix all the egg whites to the yolk mixture and blend until the mixture is evenly blended.

12.Grease the baking pan with oil or place a baking sheet  and apply oil over it .

13.Transfer the mixture to the baking pan and tap it twice.

14.Bake in the oven at 180°C/350°F for 25-30 minutes or until the cake is completely done.

15.Insert a tooth pick in the middle of the cake and if it comes out clean the cake is done,or else,place it back and cook for few more minutes.

16.Once cooled,remove from the pan and peel the baking sheet and decorate the cake for your favorite parties.

For toasted coconut cake decor recipe:

https://fhamisfeast.blogspot.com/2020/10/toasted-coconut-cake-with-gulkhandrose.html?m=1