Coconut Milk Sponge Cake

bakingwithnessa

This Coconut Milk Sponge Cake is super light and not too sweet. The perfect snack for your afternoon Treat!

Start Cooking Pin Recipe Print Recipe

Prep Time 10

Bake / Cook Time 25

Total Time 35

Course Sweet Cake

Cuisine French

Servings 10

Equipment

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!

YouTube Video

Photos

Nutrition

Keyword baking with coconut milk, best coconut cake, best coconut milk cake recipe, bon cook, easy cake recipe, easy recipe, flexipan, guy demarle, guy demarle recipes

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com

Find it online:

https://bakingwithnessa.com/coconut-milk-sponge-cake/