How to make
In a bowl, mix the coconut milk (if it has hardened, leave it in a water bath for a while) with the oil and sugar.
Grate the peel of the tangerines and the lemon, but only the yellow and orange part. Squeeze the juice from them (about 3 1/3 tbsp (50 ml)).
Beat the milk mixture with a mixer first, then add the juices and coconut and fruit shavings.
Add the flour sifted along with the baking powder in portions, while beating on low speed for a short time until a homogeneous mixture is obtained.
Grease and flour a cake pan. Make sure it's relatively small - judge by the amount of mixture obtained.
Pour the mixture and flatten it out with a spatula. Bake it at 360°F (180 degrees) in a preheated oven for about 35 minutes or until it is fully baked.
Leave the baked sponge cake to cool before removing it from the cake pan. Help yourself by moving a damp knife along the edges. This is important because due to the lack of eggs, it turns out very tender and brittle.
Sprinkle it with powdered sugar and coconut shavings and decorate it according to your taste.
The fact that this sponge cake lacks animal products and artificial flavors does not make it less tasty, but exactly the opposite. Its texture is tender and fluffy and it melts in your mouth and the coconut milk and citrus add an amazing taste to it.
The lean sponge cake with tangerines and coconut is ready.
