Pineapple and Coconut Sponge

Ingredients

Method

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

Key Points

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

Allergens

Wheat, Milk, Eggs