The gluten-free coconut plumcake is a great breakfast cake, made without butter and oil, only with coconut milk. A cake that’s soft and perfectly moist. Fragrant and mildly sweet, it can be enhanced with dark or white chocolate chips for a tasty snack. Additionally, it’s naturally lactose-free. If you like coconut desserts, I recommend trying the low-carb coconut pancakes or the coconut 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 1/2 cups gluten-free rice flour
- 1/2 cup gluten-free coconut flour
- 1/3 cup gluten-free potato starch
- 3 eggs
- 3/4 cup canned coconut milk (gluten-free)
- 3/4 cup sugar
- 1 tbsp white rum (gluten-free)
- 2 tsp gluten-free baking powder
Tools
- 1 Bowl
- 1 Mixer
- 1 Plumcake mold
- 1 Spatula
Steps
Break the eggs into a bowl and add the sugar. Whisk with a mixer until you get a light and fluffy mixture.
Add the room-temperature coconut milk and coconut flour, mix with a spatula.
Then add the rice flour and potato starch sifted with the baking powder.
Incorporate the rum and blend well.
Pour the mixture into a greased plumcake mold.
Bake at 350°F for about 45 minutes in a preheated static oven.
Do the toothpick test; if it’s dry, remove from the oven, otherwise continue baking for another 5 minutes.
Let it cool in the mold and then remove.
Decorate with coconut flakes and powdered sugar.
WARNING: Consult the Associazione Italiana Celiachia handbook and read the ingredients carefully to ensure they are free from gluten contamination.
Tips
It keeps for 5 days in a cake container.
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