Kiwi & Coconut Sponge Cake

Kiwi & Coconut Sponge Cake




Wonderfully Fresh and Fruity Kiwi Fruits in a light classic sponge.



Shopping List:

2-3 nice green ( or golden) Kiwi fruit , peeled and sliced
200 gr butter, softened
200 gr self-raising flour
1 teaspoon baking powder (backing)
200 gr white soft caster sugar
4 eggs, free range
2 tablespoons of milk
1 rounded tablespoon dessicated coconut.

For the filling:

200 ml whipped cream
maybe a bit of sugar in it
1/2 teaspoon of vanilla extract




Preheat your oven to 180C. Grease or spray and line two sandwich tins.

Slice your Kiwi fruit in nice even slices and gently toss 2 tablespoons of white soft caster sugar over it.

Sift the flour and the baking powder in a large bowl and put all of your sponge ingredients in it, except the Kiwi fruit.  Mix well until everything is a smooth mixture and well blended.

Take 1 sandwich tin and lay the kiwi fruit slices gently in the round in your tin. Then divide the mixture over your two tins. Make sure not to disturb the Kiwi fruit too much when putting the mixture in it. The tin with the Kiwi takes up to 10 minutes longer to bake so put this one into your oven first and set your timer. After this put your mixture tin in your oven as well and reset your timer for 20-25 minutes.

If your Kiwi fruit cake is getting to dark, put some aluminium foil over it.

Use your skewer to see if they are cooked and golden and when they are cool enough to handle take them out of the tins and finish cooling on your wire rack.

Whip the cream add the vanilla and assemble the two cakes together when they are cool enough.
Sprinkle with icing sugar. Or even some more dessicated coconut. You can even put some more fresh Kiwi fruit on it for extra zing!



                                                              "Enjoy"