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Sureka’s Coconut Sponge Cake

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TRH Sureka's Coconut Sponge Cake

1 Cup white granulated sugar
1 cup margarine
2 cups self raising flour
1 teaspoon vanilla essence
A pinch of salt
3/4 cup warm milk
1 cup desiccated coconut
1/4 cup oil

Cream margarine and sugar until light and fluffy.
Add flour, coconut, salt and vanilla essence. Do not over mix.
Add oil and milk.
Bake in a pre-heated oven at 180 degrees for approximately 35 minutes .
Sift a cup of icing sugar add sufficient water to reach a pourable consistency pour over cooled cake allowing icing to drip over the sides of the cake.
Decorate with 100’s and 1000’s

Prepared, tried and tested by: Sureka Jaichund

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