Pineapple and Coconut Sponge

Ingredients

Method

1. In a planetary mixer with the beater attachment, add margarine and sugar
2. Beat on high speed for 10 minutes until pale and fluffy
3. Slowly mix in eggs one by one to prevent splitting
4. Scrape down
5. Add baking powder to flour
6. Add flour mixture to bowl and mix well
7. Line trays with parchment paper
8. Sprinkle coconut on the bottom and arrange pineapple rings on top
9. Pour mixture into tins about halfway up
10. Cook at 170˚C for 20–25 minutes until springy or a skewer comes out clean
11. Cool

Key Points

You could double up this recipe and freeze some cakes for future use.

Allergens

Wheat, Milk, Soya, Sulphites, Celery, Eggs