Spiced Coconut Sponge With Rambutans Recipe

• 125 gm Butter, softened (4oz)
• 125 gm Caster sugar, (4oz)
• 2 med Size Large eggs
• 75 gm Self raising flour, sieved (3oz)
• 25 gm Dessicated coconut, (1oz)
• 2 tsp All spice
• 1 x Lime, juice of
• 1 x 720 gram jar rambutans stuffed with pineapple and liquid removed, reserving papaya in rum and coconut, the liquor
•     To garnish: A fresh coconut, split, lowfat milk liquid removed off. Flesh grated with a potato peeler and toasted - optional

Directions