Coconut Biscuit in the Microwave

With the help of a microwave oven, in a short time, you can prepare a delicious and aromatic biscuit with the addition of coconut flakes. I like this biscuit, and several times it served as a base for cakes. But the coconut biscuit is also good when served on its own, it is a great treat to any hot drink! It is soft and loose like a sponge.

Summary

Ingredients

• Butter – 100 g
• Powdered sugar (or sugar) – 4 tbsp
• Eggs – 2 pcs.
• Milk – 30 ml
• Flour – 75 g
• Baking powder – 10 g
• Coconut flakes – 25 g

Instructions

1. Prepare all the ingredients you need to make your coconut sponge cake in the microwave.
2. Melt the butter in the microwave almost completely, add powdered sugar, which can be easily replaced with regular sugar.
3. Beat the chicken eggs in here and beat the combined ingredients with a mixer for a minute.
4. Mix flour with baking powder and sift, preferably several times.
5. Place the flour mixture and the coconut flakes into the bowl of the egg and butter mixture.
6. Stir the dough (kneading is optional) and pour in the milk at room temperature.
7. Now with a mixer at slow speed, knead a homogeneous dough.

   

8. Pour the dough into a microwave-safe dish. Silicone molds are great. I have a round silicone mold with a diameter of 24 cm, but the smaller the mold dia, the higher the finished biscuit will turn out.
9. Cook the coconut sponge cake in the microwave for 6 minutes at 800 W. After that, let the sponge cake stand in the already switched off microwave oven for another 2-3 minutes – during this time it will reach and move away from the walls of the form.
10. Put the finished coconut biscuit on a plate, and when it cools down, sprinkle it with powdered sugar and coconut, or decorate as you wish.
    For a cake, you need to bake 3 such biscuits and layer them with any cream (very tasty with creamy).
11. Microwave-baked coconut sponge cake ready to serve.

    

Enjoy your meal!