Gluten-free and lactose-free coconut cake: soft and tasty

Healthy coconut cake recipe: gluten-free, lactose-free and incredibly soft. Perfect for any time of the day

A very soft, tasty, gluten-free and lactose-free coconut cake, perfect for any occasion

Recipe for 2 people.

Gluten-free, Gluten-free and lactose-free, Lactose-free, Vegetarian

Preparation: 01:10 + cooling time

Interval: 00:40

TOOLS

1 cutting board(s), 1 bowl(s), 1 pan with a hole in the center, 1 colander(s), 1 pan(s), 1 spatula(s)

EQUIPMENT

conventional + mixer

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients COCONUT CAKE GLUTEN-FREE AND LACTOSE-FREE – DOUGH:

– 100 g of lactose-free butter at room temperature (+ a little to grease the mold)

– 1 tablespoon(s) of coconut oil

– 3/4 cup(s) demerara sugar

– 2 units of eggs (separated whites and yolks)

– 1 unit of egg(s) (only the egg white)

– 260 ml of coconut milk

– 1 3/4 cups gluten-free flour mix (+ a little for dusting the pan) – see an alternative homemade gluten-free flour mix

– salt to taste (pinch)

– 1 and 1/2 teaspoons of chemical yeast ^THE

Ingredients TO HYDRATE GRATED COCONUT:

– 1/3 cup(s) dry shredded coconut

– 40 ml of heated coconut milk

Optional ingredients: Homemade gluten-free flour mix (optional):

– 1 cup(s) brown rice flour (optional)

– 1/2 cup(s) cornstarch (optional)

– 1/4 cup(s) potato starch (optional)

– 1 teaspoon(s) xanthan gum (optional)

Ingredients TO DECORATE:

– dry grated coconut to taste

PREPARATION:

1. Separate all ingredients and utensils for the recipe. If you don’t have a ready-made gluten-free flour mix (with xanthan gum), prepare the suggested mix by sifting the rice flour, corn starch, potato starch and xanthan gum.
2. For a recipe (02 portions), grease a 20-22 cm hole in the center with lactose-free butter and sprinkle with the gluten-free flour mix.
3. Remove the butter from the fridge 1 hour before to bring it to room temperature.
4. Hydrate the dry grated coconut with the heated coconut milk (see quantities).
5. Separate the egg yolks and whites into two bowls.
6. Preheat the oven to 180°C.

PREPARATION:

GLUTEN-FREE AND LACTOSE-FREE COCONUT CAKE DOUGH (Part ():

1. If the butter is not creamy, beat it with a mixer for a few minutes until it is soft.
2. Add the demerara sugar to the butter and beat until fluffy.
3. Add the coconut oil and beat to combine.
4. Add the egg yolks, one at a time, and continue beating to combine.
5. Turn off the mixer and use a spatula for the next step.

GLUTEN-FREE AND LACTOSE-FREE COCONUT CAKE DOUGH (Part II – incorporate other ingredients)

1. Add the flour and coconut milk ALTERNATELY:
   • 1st addition: Add ⅓ of the gluten-free flour mix and mix gently with bottom-up movements.
   • 2nd addition: Add ⅓ of the coconut milk and mix gently until incorporated.
   • 3rd addition: Add another ⅓ of the flour and mix.
   • 4th addition: Add another ⅓ of the coconut milk and mix.
   • 5th Addition: Finish with the rest of the flour and then with the rest of the coconut milk.
2. Mix until the ingredients are incorporated. Then add the hydrated dry grated coconut and mix from bottom to top until completely absorbed.
3. Yeast and egg whites:
   • Beat the egg whites until stiff peaks form.
   • Incorporate the egg whites with delicate, circular movements, from bottom to top, to maintain lightness.
   • Lastly, add the chemical yeast and mix gently.

FOR ROAST:

1. Transfer the dough into the pan, already greased and floured.
2. Place in the preheated oven at 180°C and cook for about 45 minutes.
3. Do the toothpick test: pierce the center of the cake and, if it comes out clean, it is ready.
4. Remove from the oven and shake the pan slightly to see if the cake loosens.
5. Let it cool a little before turning it out.

COCONUT SYRUP:

1. While the cake cools, sift the granulated sugar into a bowl.
2. Heat the coconut milk without boiling and add it to the sifted sugar.
3. Mix well to dissolve the sugar well.

FINALIZATION AND ASSEMBLY:

1. Unmold and turn Gluten-free and lactose-free coconut cake on a plate or table.
2. Apply the syrup to the cake while it is still warm for better absorption.
3. Sprinkle grated coconut on top.
4. Transfer the cake to the platter or serving platter on which it will be served.
5. Cut into pieces. Store in the refrigerator to maintain fresh texture.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.