The cocoa and coconut plumcake without butter is really light: it contains very little egg and little sugar. Since everyone at home is dieting, we look for alternatives so we can enjoy something sweet at breakfast or as a snack.
A cocoa plumcake without butter proves that lightness and indulgence can coexist without compromise. Soft, fragrant and with that chocolate flavor that instantly lifts your mood, it’s the perfect cake for breakfast or a wholesome snack. It is prepared in a few minutes with common ingredients and a procedure anyone can follow. The result is a tender and aromatic plumcake, ideal to enjoy as-is or to enrich with a dusting of powdered sugar.
A small daily pleasure, simple and reassuring.
This plumcake turned out truly fantastic: nicely moist, very tender and just the right softness; it crumbles very little so in my opinion it’s perfect.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Cuisine: Italian
Ingredients
- 1 2/3 cups All-purpose flour (00)
- 1/3 cup Grated/desiccated coconut
- 1 egg (and one yolk)
- 3 tbsp + 1 tsp Vegetable oil (preferably soybean)
- 1/4 cup Sugar
- 1 oz (about 3 tbsp) Unsweetened cocoa powder
- 1/2 cup Skim milk
- 1 packet (about 16 g / 4 tsp) Baking powder
Preparation
To prepare the cocoa and coconut plumcake, beat the egg and the additional yolk with the sugar until you obtain a frothy, almost white consistency, using electric beaters.
Continuing to beat, add the oil in a thin stream.
Now sift the flour together with the cocoa and the baking powder, and gradually add them to the mixture while continuing to beat with the mixers.
Add part of the grated coconut to the batter.
Once you have finished incorporating all the dry ingredients, add the milk in a thin stream, adjusting to obtain a batter that is not too runny, always with the beaters running.
Butter and flour the loaf pan, or line it with parchment paper, and pour in the batter.
Preheat the oven to 338°F, and bake for at least 25–30 minutes.
Before removing the cocoa and coconut plumcake from the oven, do the toothpick test: if it comes out dry you can take the cake out. Let it cool inside the pan and remove it once it is cold.
Place it on a wire rack to lose any excess moisture and..
ENJOY and have a good breakfast
Notes
The cocoa and coconut plumcake keeps in a paper bag or a tin box for 3 or 4 days.
You can freeze the plumcake whole or sliced so you can take out only the slices you intend to eat each time.
How to defrost the plumcake in the microwave so it tastes like it was just made?
Place the slice on a microwave-safe plate. If the cake has a delicate glaze, you can lightly cover it with a sheet of paper towel to protect it.
Use the “defrost” function if your microwave has it. In that case 30–60 seconds are enough, checking halfway through.
If you don’t have a defrost function, set the power to low (20–30%). Heat in intervals of 10–15 seconds, checking each time: the goal is to make it soft again, not to cook it.
Let it rest 1 minute outside the microwave. The residual heat will even out and the slice will become softer.
