Light,fluffy, and moist, there is nothing like a sponge cake for all your sweet toothed needs!
300 grams of Plain Flour
1 Teaspoon of Baking Powder
250-300 grams of Butter or Margarine
250 grams of Caster Sugar
150 grams of Dessicated Coconut
200mls or Half a Can of Coconut Milk
Juice of Half a Lemon or 1 Tablespoon of Bottled Lemon Juice
1 Teaspoon of Vanilla Extract
Guava Jelly for the filling(Optional)
Firstly, cream the butter and sugar together, either by hand or with a food processor. Then crack the eggs, and mix into the now softened butter, with the vanilla extract. Slowly add the flour, and fold into the mixture, if beating by hand. Pour all of it if using in a food processor. Add around 200mls of coconut milk. Fold the dessicated coconut.The result should be a batter which is thick,but runs off a wooden spoon,creamy and smooth. Grease and line a baking tin with baking paper, a medium size should do the trick.
Pour the mixture into the tin and smooth with a wooden spoon. Bake at 150 degrees, for at least 45 minutes, or until golden and a skewer comes out clean from the centre of the cake. When the cake has completely cooled down, gently place one hand on top of the cake and with the other and using a large knife and start cutting through until you have two equal pieces of cake.
When this has been done, spread the jelly over the cake with a spatula, on one piece of cake. Slowly bring the top piece of cake over the bottom half and with a clean spatula,take any excess jelly from the middle of the cake. Cut into wedges, you should get about 8-16 slices of cake. To make a bigger cake, simply DOUBLE THE INGREDIENTS! Enjoy!!