Gluten-Free and Dairy-Free Coconut Cake. A simple cake with very few ingredients, for a super fabulous result, without flour, butter, lactose, or gluten. Perfect for a snack or breakfast. It’s a soft and very tasty dessert with that exotic aroma that drives you crazy. You can easily prepare it the day before, as it gets even better the next day.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Gluten-Free and Dairy-Free Coconut Cake Ingredients
- 9 oz grated coconut
- 4.4 oz sugar
- 1 cup vegetable whipping cream
- 3 eggs
- 1 packet gluten-free baking powder
- Half lemon zest
Tools
- 1 Bowl
- 1 Hand Whisk
- 1 Baking Pan
- Parchment Paper
- 1 Wooden Spoon
Preparation Gluten-Free and Dairy-Free Coconut Cake
In a bowl, pour in the coconut, sugar, and eggs, mix well, add the lemon zest, sifted baking powder, and the vegetable cream while continuing to mix well. Let it rest for 30 minutes so the coconut absorbs more flavor. Line a springform pan with parchment paper, pour the prepared mixture and level it well. Bake in a preheated oven at 350°F for 20/25 minutes, once cooked, let it cool before removing from the mold, when it is cooled or at least lukewarm, sprinkle with powdered sugar.
notes
The cake keeps well for 3/4 days. For those with a sweet tooth, you can fill the cake with hazelnut cream, jam, or melted chocolate.
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