Breakfast

coconut sponge cake is for Breakfast, Dessert.

coconut sponge cake takes 45 minutes to prepare.

coconut sponge cake takes 40 minutes to cook.

coconut sponge cake makes 1 servings.

The ingredients for coconut sponge cake are:

1 whole coconut, opened, saving the water, peeling off the inner peel and grating the pieces into skinny flakes.
6 eggs separated.
1/2 cup sugar
1 tsp salt
1 tsp baking powder
1 cup flour
1 lime - grind the zest and use the juice of one half.
1 tbsp vanilla extract
4 tbsp walnut oil (the coconut has enough oil so that the cake isnot dry.

Here is how you make coconut sponge cake:

1. Open the coconut, saving the water. Peel off the outer peel and grind the pieces into skinny flakes.2. Mix together the dry ingredients.3. Mix together the wet ingredients (including the coconut water and lime zest).4. Seperate the eggs, adding the egg yolks to the wet mixture and the whites into a separate bowl.5. Mix together the wet and dry ingredients.6. Add to the egg whites the salt and about half tsp of sugar. Beat until stiff.7. Fold egg whites into the batter.8. Pour into a lightly oiled pan or use baking paper on the bottom of the pan.Bake at 200 C untill lightly browned or until the toothpick comes out very clean.Serving Size: 26 2" slicesNumber of Servings: 1Recipe submitted by SparkPeople user PERACH.

The nutritional information for coconut sponge cake is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,777.5

• Total Fat: 85.8 g
• Cholesterol: 1,110.0 mg
• Sodium: 3,237.3 mg
• Total Carbs: 204.2 g
• Dietary Fiber: 5.3 g
• Protein: 50.6 g