Coconut and Vanilla Sponge

Step 1/3

• 37½ g Self-raising flour
• 45 g caster sugar
• 45 g butter
• 18¾ g sweetened shredded coconut
• ¾ eggs
• ¼ tsp baking powder
• ¾ tsp vanilla extract

• baking tin
• stand mixer with whisk
• baking sheet
• bowl
• oven

Preheat the oven to Gas 3/160°C/320°F. Grease and line a 7-inch round baking tin. Combine the softened butter and caster sugar with an electric hand whisk until fluffy. Beat in the flour, eggs, baking powder, vanilla and shredded coconut until we’ll combined.

Step 2/3

• 18¾ ml milk
• 25 g mixed dried fruits

• wooden spoon

If mixture appears to stiff, add some milk to loosen it slightly. Add the dried fruit (optional) and stir in with a wooden spoon. Pour mixture into the baking tin, and bake for 50 minutes, or until golden brown and firm throughout.

Step 3/3

• coconut pieces
• Icing sugar
• honey

• wire rack

When done, remove from the oven onto a heatproof rack and allow to cool. Decorate with coconut pieces, icing sugar and a honey glaze.

Enjoy your meal!