Cupavci
Delicious spongy coconut cake
Equipment
- Electric whisk
- Whisk (regular)/spatula
- Measuring cup
- Bowl
- Pot
- Baking pan lined with parchment paper
Ingredients
Sponge
- 4 eggs
- 250 g sugar
- 150 canola oil
- 245 g wheat flour
- 170 ml milk
- 2 tsp baking powder
Cocoa sauce
- 200 ml milk
- 100 g sugar
- 100 g margarine
- 3 tbsp unsweetened cocoa powder
Coating
- 1 bag grated coconut
Instructions
Sponge
- Preheat the oven, 175°C (conventional).
- Beat the eggs with the sugar in a bowl until light and fluffy.
- Mix the baking powder with the flour in another bowl and add to the egg-sugar mix.
- Mix with a whisk or a spatula (fold in).
- Add the rest of the ingredients and mix.
- Pour the batter into a baking pan.
- Bake 30-35 min. It depends on the oven. Use a toothpick to see if it is baked.Cool completely.
Cocoa sauce
- While the sponge is in the oven, make the sauce.
- Add all the ingredients in a small pot and heat until melted and combined. Cool.
The fun part
- Cut the sponge 6x4.
- Take one piece at the time and dip it in the sauce - every side. Put it down on a plate or a chopping board. This way you can see if you have enough sauce. You can always add more with a teaspoon, if you see some yellow sponge.
- When you are done, take one piece at the time and coat it with coconut - every side.
- Store in airtight container in the fridge.Enjoy with a cup of cold milk or hot coffee.
