Vanilla and coconut spongecake.

[1 msk = 15 ml, 1tsk = 5 ml, 1 msk = 3 tsk.]

Set oven to 175 centigrades.

In bowl:
2 dl sugar
2 eggs
whisk til fluffy.

Sieve into bowl:
3,5 dl flour
2 tsk baking powder
1,5 msk vanilla sugar

Stir

1 dl coconut milk
stir

50 g butter (at room temperature)
cream into batter.
1,5 dl coconutmilk
stir

Butter cake tin
Add batter
Bake low in oven for 40-45 minutes.
let cool in tin.


Still have coconutmilk left over.