Carrot and Coconut Sponge Cake
Total Time55 minutes mins
Servings: 1 people
- 250 g Finely grated carrots
- 2 tbsp Lemon juice
- 3 Eggs
- 1 pinch Salt
- 100 g Sugar
- 175 g Flour
- 100 g Desiccated coconut
- 2 tsp Baking powder
- 1 can Sweetened condensed milk, e.g. Milkmaid, 400 g
- 50 g Coconut chips
Pour the dough into a springform pan lined with baking paper and smooth it out. Do not grease, otherwise the dough cannot climb up. Sprinkle with the remaining 25 g of desiccated coconut and bake in the preheated oven on the middle shelf at 175 degrees (or fan oven 150 degrees) for about 20 minutes.
Serving: 100g | Calories: 408kcal | Carbohydrates: 49.9g | Protein: 6g | Fat: 20.4g