Coconut Chocolate Sponge for Bounty Cake
Coconut Chocolate Sponge for Bounty Cake with cocoa, coconut oil and fresh coconut.
Lista de ingredientes
postresmediaocasión especialdessertprecio medio>60 min
Dry Ingredients
400g granulated sugar
400g plain flour
1 teaspoon baking powder
1 teaspoon baking soda
100g cocoa powder
Dairy and Eggs
4 eggs
200ml milk
Oils and Flavorings
50ml extra virgin coconut oil
300ml vegetable oil
1 splash coconut essence
Others
300g fresh coconut
Pasos
Coconut Chocolate Sponge Instructions
Preparation
- Preheat the oven: Ensure it's preheated to 155°C.
- Whisk eggs and sugar: Beat 4 eggs in a mixing bowl until fluffy, then incorporate 400g of granulated sugar.
Prepare Dry Mixture
- Mix dry ingredients: Combine 400g plain flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 100g cocoa powder in a bowl. Mix well.
- Sieve: Sieve the mixture into the egg and sugar bowl.
Combine Ingredients
- Add liquids and flavorings: Add 50ml coconut oil, 200ml milk, 300ml vegetable oil, a splash of coconut essence, and 300g fresh coconut to the bowl.
- Incorporate: Mix all ingredients together until you achieve a runny but thick consistency.
Baking
- Divide and pour: Split the batter into two cake pans.
- Bake: Place in the preheated oven and immediately reduce the heat to 135°C. Bake for 1 hour.
