Coconut Biscuit in the Microwave
by Editorial Staff
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.
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
Directions
- Prepare all the ingredients you need to make your coconut sponge cake in the microwave.
- Melt the butter in the microwave almost completely, add powdered sugar, which can be easily replaced with regular sugar.
- Beat the chicken eggs in here and beat the combined ingredients with a mixer for a minute.
- Mix flour with baking powder and sift, preferably several times.
- Place the flour mixture and the coconut flakes into the bowl of the egg and butter mixture.
- Stir the dough (kneading is optional) and pour in the milk at room temperature.
- Now with a mixer at slow speed, knead a homogeneous dough.
- 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.
- 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.
- 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). - Microwave-baked coconut sponge cake ready to serve.
Enjoy your meal!
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