Coconut sponge cake | Recipe | Kitchen Stories

Name: Coconut sponge cake | Recipe | Kitchen Stories
Ingredients: 33⅓ ml milk; 8⅓ g salted butter; ⅔ eggs; 50 g sugar; ⅛ vanilla bean; 41⅔ g flour; ⅓ tsp baking powder; butter (for greasing); 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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Keywords

cake
puréeing
kid friendly
vegetarian
sweet
crowd pleaser
prepare ahead
comfort food
brunch
spices
european
grains
dairy
autumn
winter
oven

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