Coconut Milk Sponge Cake
This Coconut Milk Sponge Cake is super light and not too sweet. The perfect snack for your afternoon Treat!
Ingredients
- 7 tbsp (100 g) butter (Softened, At Room Temperature)
- 1/2 cup (100 g) sugar (Original Recipe calls for 3/4 cup (150g))
- 3 eggs
- 1 2/3 cups (210 g) flour (Sifted)
- 1 1/4 tsp (6 g) baking powder
- 1/2 cup (55 g) Almond Flour
- 1 cup (225 g) unsweetened coconut milk
Instructions
- Preheat oven to 350F/180C.
- In a mixing bowl, beat the softened butter and Sugar together, until creamy.
- Add one egg at a time. Mix in between until combined.
- Then, add the Flour, Baking Powder and Almond flour.
- Mix in Coconut milk until smooth.
- Place your Fluted Bon Flexipan® Mold on the top of your Medium perforated baking sheet. Set aside.
- Pour over your preparation into the Flexipan®.
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 23min).
- Once your Coconut Milk Sponge Cake is out of the oven, let it cool down for about 10min. Then, unmold onto a cooling rack. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Coconut Milk Sponge Cake
Amount Per Serving
Calories 291
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 70mg23%
Sodium 146mg6%
Potassium 106mg3%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 11g12%
Protein 6g12%
Vitamin A 316IU6%
Vitamin C 1mg1%
Calcium 58mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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