Coconut Sponge Cake

Total
88
difficulty
Easy
Cost

Coconut Cake

Savor the tropical bliss of our Coconut Cake, a moist and flavorful dessert made with MAGGI Coconut Milk Powder and enriched with Carnation Full Cream Evaporated Milk. Each bite offers a rich coconut flavor and creamy texture, creating a heavenly experience. Baked to golden perfection and topped with a light coconut frosting, this cake is perfect for any occasion. Whether enjoyed at a festive gathering or as a sweet treat, it pairs beautifully with tea or coffee. Delight in the taste of the tropics with every slice!

Share
- Facebook
- Whatsapp
- X
- Pinterest
- Copy url

Ingredients
¡A cocinar!
Comentarios

Not included in the recipe

Utensils

Bowl
Whisk
Oven
Sieve
Mixer
Handmixer
Toothpicks
Round cake pan
Food and dough robot mixer

Ingredients

Portions: 12

3/4 Cup Margarine
2 Cups Granulated Sugar
4 Large Egg
1 Teaspoon Vanilla Extract
3 Cups All-Purpose Flour
3 Teaspoons Baking Powder
1/4 Teaspoon Salt
4 Packs MAGGI® Coconut Milk Powder (25g)
3/4 Cup Warm Water
1/4 Cup CARNATION® Full Cream Evaporated Milk

Instructions

1.Preheat oven to 350°F (180°C). Grease and flour two, 9-inch cake pans.

2.Cream margarine and sugar until light and fluffy. Beat eggs in one at a time. Add vanilla essence.

3.Sift flour, baking powder, salt and mixed spice together.

4.Dissolve MAGGI® Coconut Milk Powder in water and add CARNATION® Full Cream Evaporated Milk stirring to combine.

5.Alternately, fold flour mixture and milk mixture into creamed butter beginning and ending with the flour mixture.

6.Pour into prepared cake pans. Bake for 50 minutes or until when a toothpick is inserted, comes out clean.

7.Remove from oven and allow to cool completely before frosting and decorating to your liking.

Related Recipes

NUTRITIONAL INFORMATION 413.4 kcal = 1,728kj /per portion

Carbohydrates	60.4 g
Energy	413.4 kcal
Fats	16.6 g
Fiber	0.8 g
Protein	6.3 g
Saturated Fats	7.5 g
Sodium	254.1 mg

What do you want to do with this recipe?

Share

Loading... Wait!