How To Make Coconut & Mango Sponge
A light and fluffy sponge cake infused with the tropical flavors of coconut and mango.
Serves:
Ingredients
- 2 eggs
- 1/2 cup sugar
- 1/4 cup coconut milk
- 1/4 cup mango puree
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup shredded coconut
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
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In a mixing bowl, beat the eggs and sugar until pale and fluffy.
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Add the coconut milk and mango puree, and mix until well combined.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet mixture, mixing until just combined.
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Fold in the shredded coconut.
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Pour the batter into the prepared cake pan and smooth the top with a spatula.
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Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Slice and serve the Coconut & Mango Sponge as desired.
Nutrition
- Calories : 220kcal
- Total Fat : 7g
- Saturated Fat : 4g
- Cholesterol : 93mg
- Sodium : 200mg
- Total Carbohydrates : 35g
- Dietary Fiber : 1g
- Sugar : 18g
- Protein : 5g
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