coconut and guava sponge cake (Antigua and Barbuda)

                                                                             Receta en Español
Ingredients:

• 1 coconut.
• 8 guavas.
• 3 cups of flour.
• 1 cup of sugar.
• 2  eggs.
• 1 cup of milk.
• ½ cup soft butter.
• Yeast.

Where to buy the ingredients: it was difficult for me to find fresh guavas, I could find them as preserved fruit in a shop of latin products at Ramón de la Cruz, very close to Manuel Becerra. 

Method:

1. Open coconut , put aside water and keep the meat.
2. Use a food processor to crush guavas, then pass them through a sieve to get rid of seeds.
   
3. Mix guavas and coconut with the food processor.
4. Add flour and milk step by step.
5. Add butter, eggs , coconut water  and sugar, stirr.
6. Preheat oven at 180 ºC for 15 minutes.
7. Cook in oven for 1 hour at 180 ºC. At 30 minutes and every 15 minutes poke the cake with a knife, if the knife is clean when you take it out,the cake is done.
8. You can keep the cake fresh for 10 days if you wrap it using transparent film and put it in the fridge.

       

My comments:

It has a good taste. It is very important to get rid of  all seeds. It is not  pleasent to find them when eating the cake.

Here you have a link to my favourite cooking tools where you can find my spices grinder:  

Favourite cooking tools

Antigua and Barbuda