Coconut Topped Sponge

Ingredients: 

Ingredients

Sponge

4 Eggs
250 ml (1 cup) Huletts Castor Sugar
500 ml (2 cups) Flour
15 ml (1 T) Baking Powder
250 ml (1 cup) Milk
100 g Butter
5 ml (1 t) Vanilla Essence


Topping

1 Egg, beaten
185 ml ( ¾ cup) Huletts White Sugar
350 ml Desiccated Coconut
Pinch of Salt
220 ml Milk
5 ml (1 t) Vanilla Essence
60 ml (4 T) Butter, melted
Fruit, for garnishing

Method: 

Method

Sponge

  1. Preheat the oven to 180°C.
  2. Beat the eggs and castor sugar together until light and creamy. Sift the flour and baking powder and fold into the egg mixture.
  3. Bring the milk and butter to just under boiling point (don't boil), and add the vanilla essence. Stir the warm milk into the flour mixture and mix until smooth.
  4. Spoon into two greased 20cm cake tins. Bake for 25-30 minutes.

Topping

  1. Mix all the topping ingredients (except for the egg) together and place into a medium sized saucepan. Boil over a low heat for 10 minutes. Remove from the heat and allow to cool.
  2. Whisk egg and add to the cooked mixture. Leave mixture in a fridge to cool completely.
  3. Once the mixture is cold, pour it over the sponge and leave it in the fridge to set.
  4. Garnish with fruit of your choice.