Coconut sponge cake
- Preheat the oven to 180ºC.
- Mix the sieved flour with the coconut, salt and raising agent.
- Beat the eggs with the sugar until fluffy.
- Add the yoghurt and sunflower oil. Slightly emulsify the mixture.
- Incorporate the flour, coconut, salt and raising agent mixture. Bend gently.
- Divide the batter into moulds, filling up to ⅔ of their capacity.
- Bake at 180ºC for 30-35 minutes.
- Wait until cool and remove from the moulds.
Nutritional information (1 portion)
Fiber 2.38 g
Saturates 15.08 g
Monounsaturated fatty acids 20.53 g
Polyunsaturated fatty acids 32.89 g
Cholesterol 529.13 mg
Calcium 183.21 mg
Iron 3.54 mg
Zinc 2.64 mg
Vitamin A 330.28 ug
Vitamin C 0.0 g
Folic acid 87.15 ug
Salt (Sodium) 782.75 mg
Sugars 51.25 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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