coconut-ginger-sponge

Coconut Ginger Sponge with Mango

We have made some suggested changes to incorporate more coconut into this recipe

*For a healthy low GI alternative substitute:

 *Banaban Organic Coconut Sugar or Banaban Organic Coconut Nectar Syrup 

You could also try **Banaban Organic Coconut Flour but just remember if you do substitute some coconut flour into this recipe you will need to add more eggs and baking powder.

Banaban Organic Coconut Cream is now available

You may wish to add some Banaban Organic Toasted Chips to the topping for a nice crunchy texture.

Serves 6-8

Ingredients:

3 eggs
1/4 tsp salt
1/2 cup caster sugar  *(try substituting with Banaban Organic Coconut Sugar or Banaban Organic Coconut Nectar Syrup)
1/2 cup self-raising flour  **(try substituting with Banaban Organic Coconut Flour)
1/2 cup desiccated coconut
60g butter, melted
3 tsp finely chopped fresh ginger
To serve: 1 mango
3 Tbs thick Banaban Organic Coconut Cream
2 tsp vanilla extract

 

Method:

    1. Preheat oven to 180C.
    2. Grease the tins or spray with oil.
    3. Beat the eggs with the salt and Banaban Organic Coconut Sugar  until pale and thick.
    4. Fold in the Banaban Organic Coconut Flour, coconut, melted butter and ginger.
    5. Pour into the moulds then bake for about 15 minutes or until the tops spring back when gently touched.
    6. Leave to cool before serving with fresh mango slices and a spoonful of thick Banaban Organic Coconut Cream mixed with the vanilla.