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Hot Milk Sponge Cake - /Coconut Cake Recipe

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This recipe for Hot Milk Sponge Cake - /Coconut Cake is from GIFTS FROM THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!




2 eggs
1 cup sugar can easily reduce to 3/4 cup
1/2 cup rice flour
1/2 cup non gluten flour mixture* or can just use 1 cup rice flour
1/2 tsp. baking powder
1/ tsp baking soda
1/2 cup almond milk
1/2 tbsp. coconut oil (solid)

1. Pour almond milk into a glass measuring cup and add coconut oil. Warm in
microwave until oil melts. Stir and let cool till just warm.

2. Beat eggs at high speed until thick and lemon- coloured.

3. Gradually add sugar. Continue beating at medium speed until sugar is
dissolved. (around 5 minutes).

4. Sift dry ingredient. Using a hand whip, fold the dry ingredients into the
eggs. Stir in the milk until blended.
5. Turn into a greased 9 X 9 X 2 inch baking pan.

6. Bake for 20-25 minutes at 350 or when the cake springs back when lightly
touched .

7. Icing: combine 1/2 cup coconut sugar with 1/4 cup coconut oil. Beat
until fluffy.

8. Stir in: 2 tbps coconut milk or almond milk. with 1 cup coconut.

9. Spread on warm cake.

10. Place cake about 5 inches from broiler and heat about 3 minutes until
golden. Watch it carefully!

Nutrition (calculated from recipe ingredients)
Calories: 1554
Calories From Fat: 148
Total Fat: 16.7g
Cholesterol: 432.8mg
Sodium: 690.3mg
Potassium: 778.5mg
Carbohydrates: 328.6g
Fiber: 7.3g
Sugar: 208.1g
Protein: 28g

Personal Notes:
Personal Notes:
This was a favourite in our households when growing up.
One could always expect to be served this cake if visiting either Nana's house or
Grandma Betts.
With the adaptations to gluten and dairy free, it can return to be a family favourite.




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