This delicious coconut sponge cake is the perfect treat for afternoon tea, its light and airy and just a little slice of coconut heaven.
Time: 55 minutes
- 1 1/2 cups self-raising flour
- 1 1/2 tablespoons cornflour
- 6 eggs
- 1 cup caster sugar
- 20g butter, finely chopped
- 2 teaspoons coconut essence
- 1/3 cup boiling water
- 300ml thickened cream
- 50g sachet coconut milk powder
- 1 tablespoon icing sugar mixture
- Extra icing sugar mixture, for dusting
Preheat oven to 180ºC. Grease two 6cm-deep, 22cm-round cake pans. Line bases with baking paper. Sift flour and cornflour together. Using an electric mixer, beat eggs and sugar together in a large bowl for about 10 minutes or until thick and creamy. Sift flour mixture over egg mixture. Fold gently until almost combined. Add butter, essence and boiling water to bowl –pour water down side of bowl to keep mixture airy. Fold until just combined. Divide mixture evenly between prepared pans. Bake both tins on the same shelf for 25 minutes, or until tops are golden and just firm to touch. Turn onto a wire rack lined with baking paper. Allow to cool completely. Using electric mixer, beat cream, coconut milk powder and icing sugar together until mixture just forms firm peaks. Place one sponge on a plate. Dollop with cream mixture. Top with remaining sponge. Serve dusted with icing sugar.