The coconut milk cake is soft with a sweet coconut aroma. A breakfast dessert or snack without dairy, to be enjoyed plain or filled with good jam or a delicious white chocolate cream. Soft and moist just right, it can be enriched with chocolate chips or as I did by adding cocoa. If you like coconut desserts, I recommend trying low-carb coconut pancakes or coconut biscuits with rice flour, both gluten and lactose-free.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 2/3 cups coconut milk (in can)
- 1 cup sugar
- 6 eggs
- 2 1/2 cups all-purpose flour
- 1 1/4 cups cornstarch
- 1 tbsp baking powder
- 1/4 cup vegetable oil
- 1/4 cup unsweetened cocoa powder
- 1 tsp rum
Tools
- 1 Electric Mixer
- 2 Bowls
- 1 Baking Pan
- 1 Spatula
Steps
Break the eggs into a bowl and beat with an electric mixer at maximum speed with the sugar until you get a light and fluffy mixture.
Add the oil, continuing to mix with the electric whisk at low speed.
Combine the sifted flour with the baking powder and cornstarch, alternating it with the coconut milk.For the cocoa variant, take 1/4 of the mixture and add the cocoa and rum.
Pour into a greased and floured 9.5-inch diameter pan.
Bake for about 50 minutes at 350°F in a preheated static oven.
Remove from oven and let cool before removing from the pan.
Dust with powdered sugar.
Tips
Use canned coconut milk and not the vegetable drink, as they have different fat content.
It keeps for up to 5 days in a closed container in a cool place.
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