Coconut sponge cake | Recipe | Kitchen Stories
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Keywords
- cake
- puréeing
- kid friendly
- vegetarian
- sweet
- crowd pleaser
- prepare ahead
- comfort food
- brunch
- spices
- european
- grains
- dairy
- autumn
- winter
- oven
Ingredients
- 2 Pieces
- 33⅓ ml milk
- 8⅓ g salted butter
- ⅔ eggs
- 50 g sugar
- ⅛ vanilla bean
- 41⅔ g flour
- ⅓ tsp baking powder
- 20⅞ g butter (for the coconut topping)
- 8⅓ ml milk (for the coconut topping)
- 41⅔ g brown sugar (for the coconut topping)
- 20⅞ g unsweetened shredded coconut (for the coconut topping)
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