Toasted Coconut Sponge

Posted by: AUI

Sponge cake with toasted coconut flavor.

Active Time

0 Hour
8 Minutes

Total Time

0 Hour
58 Minutes

Assembly

4.4 oz Almond Flour 125 g Almond Flour (204162) (204162) Qty: 1

8.8 oz Powdered sugar 249 g Powdered sugar

10.6 oz Egg white 301 g Egg white

1.8 oz Granulated sugar 51 g Granulated sugar

4.8 oz Coconut, grated, Toasted 136 g Coconut, grated, Toasted

0.2 oz Lime, zest, grated 6 g Lime, zest, grated

0.2 oz Egg, white, powder 7 g Egg, white, powder

Sift the almond flour and powdered sugar together; set aside. Make a soft-peak meringue with the egg whites, egg white powder and sugar. Fold the sifted dry ingredients into the meringue, followed by the lime zest, grated and the toasted coconut.
Spread the batter onto a parchment paper-lined sheet pan and bake at 370º F/187ºC for 10-12 minutes or until golden brown. Allow to cool completely, then cut out 3 in/8 cm ovals.