Ingredients:

• 4 large eggs
• 150 g of sugar
• 100 g of 00 flour
• 50 g of potato starch
• 50g coconut flour (grated coconut)
• 1 sachet of baking powder (16 g)
• 1 teaspoon vanilla extract (optional)
• A pinch of salt
• Preparing the oven and pan:
  • Preheat the oven to 180°C.
  • Butter and flour a 22-24 cm diameter cake tin or line it with baking paper.
• Preparation of the dough:
  • In a large bowl, beat the eggs, sugar, and a pinch of salt until light and fluffy. This will take about 5-7 minutes with an electric mixer.
  • Add the vanilla extract, if using, and mix gently.
• Dry ingredients:
  • In another bowl, sift together the 00 flour, potato starch and baking powder.
  • Gradually add the dry ingredients to the egg and sugar mixture, mixing gently with a spatula or wooden spoon, making movements from the bottom up so as not to deflate the mixture.
• Adding Coconut:
  • Add the coconut flour to the mixture and mix gently until well incorporated.
• Cooking:
  • Pour the batter into the prepared cake pan and level the surface with a spatula.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the sponge comes out clean.
  • Let the sponge cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• Decoration:
  • Once the coconut sponge cake has completely cooled, dust with icing sugar before serving, if desired.
• Suggestions:
• Variations: You can add chocolate chips to the dough for an even more delicious variation, or use coconut milk instead of water to intensify the coconut flavor.
• Storage: Coconut sponge cake keeps well at room temperature for 2-3 days, covered with cling film or in an airtight container.
• Serving: This dessert is delicious on its own, but can also be filled with custard, chocolate cream or jam for an extra touch.
• Powdered sugar for decoration (optional)