I am not the first person to ask for this coconut spongecake recipe.
It seems that everyone has heard of it, and I am sure everyone will be excited to try it.
I am going to share a few tips with you, so that you can make this coconut spooncake recipe in less than an hour, with very little fuss.
The coconut sponge is very soft and fluffy and you can use it to make coconut cake, coconut cookies, or any other dessert.
Ingredients for coconut sponge: 3 tablespoons coconut oil 3 tablespoons maple syrup 2 teaspoons baking powder 1 teaspoon salt 1 cup sugar 1 egg 1 cup milk 1 teaspoon vanilla extract 1 teaspoon coconut extract (optional) Directions for making coconut sponge Cake: Combine all ingredients in a large bowl.
Make sure to beat together the coconut oil and maple syrup, and then add the egg, milk, vanilla extract, and coconut extract.
Beat the mixture until it forms a soft ball, about 10 minutes.
Place the sponge cake in a greased pan.
Make sure the spongecake is set into the pan, so the cake will be even.
Bake for about 20 minutes, or until the cake has set up.
Remove the cake from the oven and cool on a wire rack.
Cool the sponge for a few minutes before slicing and serving.
The best part about this coconut cake is that you do not have to refrigerate it, which means that you could make it ahead of time and reheat it for a snack, or serve it as a dessert.