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Sponge cake with coconut milk and chocolate chips

51 minutes10 people150 calories
1/52/53/54/55/5 (31 votes)
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By Ascen Jimenez

Today's is a very simple cake and with little oil. It is one of those that fly, of those that disappear in a couple of days ... or, in other words, of those that are terrific.

It has that color because it is done whole cane sugar but you can put normal or even white cane sugar in it. The thing about the chocolate drops is optional, although the truth is that everything that has chocolate is always much more attractive.

It has shape of plum cake but you can use a 22-centimeter round mold, always controlling the baking times. It will be lower but it will be just as rich.

Sponge cake with coconut milk and chocolate chips

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A sponge cake for young and old made with coconut milk and chocolate chips.

  • Ascen Jimenez
  • Calories: 150
  • Rations: 10
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 2 eggs
  • 200 g coconut milk
  • 200 g flour
  • 110 g of whole cane sugar (muscovado)
  • 1 pinch of salt
  • 10 g yeast
  • 50 g of sunflower oil
  • 45 g of chocolate drops (optional)

Preparation

  1. We put the eggs and 100 g of coconut milk in the glass (we reserve the other 100). We program 2 minutes, speed 4. We take out and reserve.

  2. Without washing the glass we put the flour, sugar, yeast and salt in it. We program 10 seconds, speed 3.

  3. Now we add the oil and the other 100 g of coconut milk. We program 40 seconds, speed 4.

  4. We put the machine in speed 3 and we are adding the mixture that we have prepared at the beginning of eggs and coconut milk. We mix everything for approximately 1 minute. 

  5. We add the chocolate chips and integrate everything with the spatula.

  6. If we want, we decorate the surface with sugar sticks. 

  7. We bake at 170 for approximately 45 minutes. If we see that the surface is browning too much, we can cover the cake with aluminum foil during the last minutes of baking.


Discover other recipes of: Recipes for Kids, Cake shop

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  1.   esther said
    ago 6 years

    What a tender look…. a question where do you buy the sugar sticks

    Reply to esther
    1.    Ascen Jimenez said
      ago 6 years

      Ains ... I live in Italy and I can't tell you where you can find them there. Maybe my colleagues or even other readers can help us 😉 Irene, Mayra… do you know where they sell them?
      A kiss, Esther!

      Reply to Ascen Jiménez
  2.   esther said
    ago 6 years

    Can I use panela?

    Reply to esther
    1.    Ascen Jimenez said
      ago 6 years

      Yes, yes, it will look great on you.

      Reply to Ascen Jiménez
  3.   MGI said
    ago 4 years

    Hello. I have made the cake twice with exact times, temperature and ingredients and they come out open at the top. It has a delicious and fluffy flavor, but it does not look pretty. What can be?. Thanks

    Reply to MGI
    1.    Ascen Jimenez said
      ago 4 years

      Hi! Well, I can't tell you exactly ... I would say it could be because the oven is too hot but I'm not sure since the temperature we set is not too high. If you look at the photo, my cake is also open on the surface ... Next time I'll put the oven lower and increase the baking time, let's see what happens 🙂
      A hug and thanks for your message

      Reply to Ascen Jiménez