Coconut sponge cake

60 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.35 kg
Grated coconut 0.125 kg
Raising agent 20.0 g
Table salt 7.5 g
Eggs 10.0 ud
Sugar 0.25 kg
Sunflower oil 0.25 l
Cream of yoghurt 0.313 kg
Elaboration
  • Preheat the oven to 180ºC.
  • Mix the sieved flour with the coconut, salt and raising agent.
  • Beat the eggs with the sugar until fluffy.
  • Add the yoghurt and sunflower oil. Slightly emulsify the mixture.
  • Incorporate the flour, coconut, salt and raising agent mixture. Bend gently.
  • Divide the batter into moulds, filling up to ⅔ of their capacity. 
  • Bake at 180ºC for 30-35 minutes.
  • Wait until cool and remove from the moulds.
Nutritional information (1 portion)
Energy
1360.65
kcal
Carbohydrates
112.88
g
Proteins
26.72
g
Lipids
87.5
g
Fiber 2.38 g
Saturates 14.57 g
Monounsaturated fatty acids 19.88 g
Polyunsaturated fatty acids 32.61 g
Cholesterol 466.49 mg
Calcium 173.9 mg
Iron 3.23 mg
Zinc 2.43 mg
Vitamin A 299.27 ug
Vitamin C 0.0 g
Folic acid 78.99 ug
Salt (Sodium) 758.75 mg
Sugars 51.25 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.