The apricot and coconut cake is the ideal dessert for a snack, healthy and light. A cake made without milk and butter, but only with coconut milk and rice oil, making it suitable for those who are lactose intolerant. The apricots within the batter make it soft and moist, while the coconut makes it even more fragrant.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 3 eggs
- 3/4 cup brown sugar
- 1/3 cup rice oil
- 1/3 cup coconut milk
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 lemon
- 4 apricots
- desiccated coconut
Tools
- 1 Bowl
- 1 Mixer
- 1 Sieve
- 1 Baking Pan
- 1 Spatula
Steps
Beat the eggs with the sugar and grated lemon zest.
Once the mixture is foamy, add the oil slowly while continuing to beat at high speed.
Reduce the mixer speed to low and then add the sifted flour with baking powder, alternating with the coconut milk.
Mix well with the mixer.
Pour the mixture into a greased 9-inch baking pan.
Slice the apricots.
Decorate the top with apricot slices and desiccated coconut.
Bake for about 40 minutes in a preheated static oven at 350°F.
Remove from the oven and let cool.
Remove from the pan and place on a serving plate.
Advice
It keeps for 3-4 days at room temperature.
Half of the apricots can be diced and added to the batter.
Half of the apricots can be diced and added to the batter.
Half of the apricots can be diced and added to the batter.
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