Delicious and quick to make the soft coconut and whipped cream cake.
This typical homemade cake, very fragrant, starring whipped cream, was a sweet discovery I made because I had leftover whipped cream from the Viennetta ice cream cake, and since I didn’t want to throw it away, I thought of using it to make a quick cake to consume in the morning for breakfast.
The execution of the cake is really simple and takes just a few minutes, but to ensure it stays soft for a long time (it lasted a week stored in the cake holder) it is essential to incorporate the whipped cream gently with upward movements; just like we would do with whipped egg whites.
A really successful experiment of which I was doubly satisfied; firstly because I didn’t throw away the cream and secondly because the cake was very soft and well-balanced.
Did I pique your curiosity?
So, as soon as the temperatures drop a bit, take a quarter of an hour and fill your kitchen with the scent of the soft coconut and whipped cream cake.
AT THE BOTTOM OF THE RECIPE, YOU WILL FIND TIPS AND INGREDIENT SUBSTITUTIONS.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 159.79 (Kcal)
- Carbohydrates 27.17 (g) of which sugars 4.34 (g)
- Proteins 3.47 (g)
- Fat 9.84 (g) of which saturated 6.58 (g)of which unsaturated 2.67 (g)
- Fibers 0.63 (g)
- Sodium 37.19 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs
- 160 g erythritol
- 250 g whipped cream
- 170 g type 1 flour
- 80 g grated coconut (rapè)
- 16 g baking powder for cakes
- lemon zest
Tools
a bundt pan of about 8 inches
- Electric whisks
- 1 Bundt pan 8 inches
Steps
Whip the cold cream from the fridge and set aside temporarily. Use eggs at room temperature. Oven at 350°F.
– Break the eggs into a bowl, add the erythritol, and whip with the whisk for about 5 minutes at the highest speed until the mixture becomes lighter.
– Add, alternating them, the coconut flour and type 1 flour (already sifted with the baking powder) and continue mixing at low speed.
– Add the whipped cream, mixing gently with upward movements using a spatula, and finish with the grated lemon zest.
– Grease and flour the mold and bake for about 35/40 minutes, performing the toothpick test (it should be moist but not with raw batter).
Notes and variations:
– If you don’t like the coconut flavor, use 250 g of flour; the flour can also be all-purpose.
– Instead of lemon zest, you can flavor with vanilla, cinnamon, lime, or orange zest.
– If you want to make it chocolate, use 30 g of cocoa, subtracting it from the total flour.
– Instead of erythritol you can use between 100 g and 120 g of granulated sugar.
– If desired, it can be decorated with a little powdered sugar.
