Coconut cake without flour and milk: easy and cuddly

Coconut cake without wheat flour and milk: easy and cuddly! A simple, healthy and delicious recipe, perfect for every occasion. It is super soft and full of flavor!

A super soft, tasty, gluten and lactose coconut cake, perfect for every occasion

Enter for 2 people.

Gluten -eespolous, Lactose -free lactose, vegetarian -free lactose gluten

Preparation: 01:10 + time to cool

Interval: 00:40

Tools

1 border (s), 1 bowl (s), 1 shape with hole in the middle, 1 sieve, 1 pan (s), 1 spatula (s)

EQUIPMENT

Conditional + mixer

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Gluten -Prima and lactose -1 ingredients for coconut cake -Pasta:

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

– 1 tablespoon (i) of coconut oil

– 3/4 cups (s) of demirara sugar

– 2 units (s) eggs (light and separated yolks)

– 1 unit (s) egg (only to cancel (s))

– 260 ml of coconut milk

– 1 3/4 cups (s) (tea) of gluten -free flour mixture (+ a little to sprinkle the shape) – see an alternative mix of homemade homemade flour

– Salt to Taste (Pinch)

– 1 1/2 spoon (s) (tea) of powder cooking ^B.C

Ingredients to hydrate the grated coconut:

– 1/3 cup (s) (tea) of dry coconut

– 40 ml of heated coconut milk

Ingredients option: mixture of homemade gluten flour (optional):

– 1 cup (s) (tea) of full rice flour (optional)

– 1/2 cup (s) (tea) of corn starch (optional)

– 1/4 cup (s) (tea) of potato starch (optional)

– 1 tablespoon (s) (coffee) by Xanthan Gum (optional)

Ingredients to decorate:

– Dry grated coconut to taste

Pre-repair:

1. Separate all the ingredients and tools for the recipe. If you don’t have a mix of ready gluten -free flour (with Xanthana rubber), prepare the suggested mix, sift the rice flour, corn starch, potato starch and xanthana rubber.
2. For a recipe (02 portions), fatten a hole in the middle of 20-22 cm with lactose butter and sprinkle with the mixture of gluten-free flour.
3. Remove the refrigerator butter 1 hour before remaining at room temperature.
4. Hydrates the dry grated coconut with heated coconut milk (see quantity).
5. In two bowls, it separates the egg yolks and the egg whites.
6. Preheated the oven at 180 ° C.

PREPARATION:

Gluten -free coconut and lactose (part ():

1. If the butter is not at the point of ointment, beat the mixer for a few minutes until it is soft.
2. Add the demirara sugar to the butter and beat up to a nice cream.
3. Add the coconut oil and beat to incorporate.
4. Add the egg yolks one at a time and continue to beat to incorporate.
5. Turn off the mixer and use a spatula for the next step.

Gluten and lactose -free coconut cake and lactose (part II -Ingredients Ingredients)

1. Add the flour and coconut milk alternately:
   • 1st addition: Add ⅓ of the gluten -free flour mixture and gently mix with the movements from the bottom up.
   • 2nd addition: Add ⅓ of coconut milk and mix gently until it is incorporated.
   • 3A Added: Add more ⅓ of flour and mix.
   • 4th Add: Add more ⅓ of coconut milk and mix.
   • 5th addition: finish with the remaining flour and then the rest of the coconut milk.
2. Mix only until the ingredients are incorporated. Then add the hydrated dry grated coconut and mix from the bottom up until it is completely incorporated.
3. Lucio di yeast and eggs:
   • Beat the egg whites until the peaks stopped.
   • Incorporate the egg whites with delicate and circular movements from the bottom up to maintain lightness.
   • Add the chemical cooking powder last and mix gently.

Road:

1. Transfer the dough to the already fat and floured shape.
2. Bake in a preheated oven at 180 ° C and bake for about 45 minutes.
3. Take the tickle test: attack the center of the cake and, if it comes out clean, is ready.
4. Remove from the oven and form slightly to verify that the cake is melted.
5. Let me cool just before a rebound.

Coconut syrup:

1. While the cake cools down, sift the demirara sugar on a bowl.
2. Heat the coconut milk without boiling and mix the sifted sugar.
3. Mix well to melt the sugar well.

Finishing and assembly:

1. Pitting and turn the Gluten -free and lactose coconut cake On a plate or table.
2. Apply the hot cake syrup for better absorption.
3. Distribute the grated coconut.
4. Transfer the cake to the plate or on the plate where it will be served.
5. Cut into pieces. Keep in the refrigerator to keep the consistency fresh.

BC) This ingredient (i) can contain gluten strokes due to cross contamination. Gluten does not cause any evil or discomfort to people who have no sensitivity or lactose allergy and can be consumed moderately without any health. Consumption by celiacs, even in small quantities, can cause different reactions. This is the reason why we always recommend reading with great attention to the labels of these ingredients and other unborned ingredients and opt for signs that attest 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.

Assemble your personalized and free menu, in Cook and gourmet cake.

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.