Coconut Sponge Cake

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Makes 2 -

8" Layers

{224 g} 32/9

or 24

Cupcakes

Ingredients

4 ( 200 g )

Eggs large(!81.6% !)

1 cup ( 200 g )

Granulated Sugar(!81.6% !)

1 1/2 cup ( 180 g )

Cake Flour(!73.5% !)

1/2 cup ( 65 g )

All Purpose Flour(!26.5% !)

2 tsp ( 10 g )

Baking Powder(!4.1% !)

1 tsp ( 6 g )

Salt(!2.4% !)

1 stick ( 113 g )

Unsalted Butter(!46.1% !)

1 cup ( 237 ml {226 g} )

Canned Coconut Milk(!92.2% !)

1 tsp ( 5 ml {4.4 g} )

Vanilla Extract(!1.8% !)

2 tsp ( 10 ml {8.8 g} )

Coconut Extract(!3.6% !)

1 1/4 cup ( 112 g )

Sweetened Flake Coconut(!45.7% !)

1125 g 3670 Calories

Total(!326 Calories/100g !)(!459%!)

Instructions

Whip the warmed/120F/48C eggs on high speed and gradually add the granulated sugar until ribbon stage (about 5 minutes)

Melt the butter then add the coconut milk and extract, keep warm (or reheat to 120F/48C before adding to the recipe as follows)

Add the sifted flour, baking powder and salt all at once to the ribbon stage eggs and sugar and blend on low speed to combine.

Prepare a liaison with about 1 1/2 cups of the batter and the melted butter and coconut milk as shown on the video, then add it back to the main batter with the coconut and fold to combine well.

Bake in preheated 350 oven for approximately 35-45 minutes or until it is springy to the touch when gently pressed in the center

Source

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