The coconut plumcake gluten-free is a great breakfast cake, prepared without butter or oil, using only coconut milk. A soft, moist cake with the right crumb. Fragrant and not overly sweet, it can be enhanced with dark or white chocolate chips for a delicious snack. It is also naturally lactose-free. If you like coconut desserts I recommend trying the low-carb coconut pancakes or the coconut milk cookies with rice flour, both gluten- and lactose-free.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups (about 7 oz) gluten-free rice flour
- 1/2 cup (about 1.8 oz) gluten-free coconut flour
- 1/3 cup (about 1.8 oz) gluten-free potato starch
- 3 eggs
- 3/4 cup (about 6.8 fl oz), canned coconut milk (canned, gluten-free)
- 6 tbsp sugar (about 2.8 oz)
- 1 tablespoon white rum (gluten-free)
- 2 tsp baking powder (gluten-free)
Tools
- 1 Bowl
- 1 Mixer
- 1 Loaf pan
- 1 Spatula
Steps
Break the eggs into a bowl and add the sugar. Beat with a mixer until the mixture is pale and frothy.
Add the coconut milk at room temperature and the coconut flour, mix with a spatula.
Then add the rice flour and the potato starch sifted together with the baking powder.
Add the rum and mix well.
Pour the mixture into a greased 10 in loaf pan.
Bake at 356°F for about 45 minutes in a preheated conventional oven.
Do the toothpick test: if it comes out dry, remove from the oven, otherwise continue baking for another 5 minutes.
Let cool in the pan and then unmold.
Decorate with coconut flakes and powdered sugar.
WARNING: consult the Italian Celiac Association guide and carefully read ingredient labels to ensure they are free from gluten contamination.
Tips
Keeps for 5 days in a cake container.
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