No gluten and no dairy in this delicious coconut and chocolate tile that is prepared effortlessly. Serve it cut into squares like brownies and taste how good it is.
If you are interested in other gluten-free desserts, I suggest you also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Coconut and Chocolate Tile
- 3/4 cup rice flour
- 3/4 cup potato starch
- 1/2 cup shredded coconut
- 3/4 cup sugar
- 2 eggs (medium)
- 1/4 cup dark chocolate
- 1/4 cup coconut milk
- 1 packet baking powder (16 g)
- as needed powdered sugar (for decoration)
Tools
- 1 Bowl
- Electric whisk
- Sieve fine mesh
- Baking pan square, 8 x 8 inches
Preparation of the Coconut and Chocolate Tile
Chop the dark chocolate coarsely with a knife and set aside.
Line a square 8 x 8 inch baking pan with parchment paper.
Place the sugar in a bowl with the eggs and beat with an electric whisk until the mixture is light and fluffy.
Add the rice flour by sifting it together with the potato starch through a fine mesh sieve and incorporate them perfectly with a spatula.
Then add the shredded coconut and soften the mixture with coconut milk.
At this point, sift in the baking powder, making sure to incorporate it perfectly. Finally, add the chocolate shavings and mix again.
Pour the mixture into the baking pan and level it.
Bake the coconut and chocolate tile in a preheated static oven at 350°F for 30 minutes. Use the toothpick test to check for doneness: inserted into the center, it should come out dry; if not, extend the baking time by a few minutes.
Let the cake cool before removing it from the mold and transferring it to a serving plate. Decorate as desired with powdered sugar. Enjoy! Paola
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