Nutella sponge cake with coconut milk

Name: Nutella sponge cake with coconut milk
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 14
Ingredients: 200 g Butter or margarine; 1 pinch Salt; 150 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 200 g Coconut milk; 375 g Flour; 1 package Baking Powder; 150 g Nut Nougat Cream; 7-10 Tbsp Coconut chips; 7-10 Tbsp Cocoa powder; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 14

200 g Butter or margarine
1 pinch Salt
150 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
200 g Coconut milk
375 g Flour
1 package Baking Powder
150 g Nut Nougat Cream
7-10 Tbsp Coconut chips
7-10 Tbsp Cocoa powder
7-10 Tbsp Grease

Directions

1
Cream fat, salt, sugar and vanillin sugar. Stir in the eggs one after the other. Stir in coconut milk. Mix flour and baking powder and fold in. Halve the dough and stir in the nut nougat cream under one half. Grease a box form (25 cm long, 1 1/4 litre capacity).
2
First put the light, then the dark dough into the tin and mix spirally with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Remove and let cool off. Lightly roast the coconut chips in a pan without fat, remove. Decorate the cake with the chips and dust with cocoa