(16 units)
Coconut sponge:
Compote:
Put the physalis cut into halves in a pot, add 5.3 oz of sugar and bring to a soft boil for about 20 minutes or until the compote gains some consistency, but there is still some syrup left to moisten the sponge. Allow to cool until using.
For the sponge, beat the butter and sugar until obtaining an ointment texture.
Add the eggs and beat for 3 to 4 minutes.
Add sifted flour and shredded coconut and mix well.
Pour the batter into a previously buttered square baking pan (8×8 inches approx.) or a rectangular one in a similar size.
Bake in a preheated oven at 360°F for about 25 minutes or until brown and when inserting a toothpick, it comes out clean and dry.
Take out of the oven and immediately spread the compote, so the sponge absorbs all the liquid.
Once cool, cut into squares and serve.
