The sweet today is a riot of softness, an invitation all'inzuppo in a nice glass of cold milk: Coconut cake, with lemon and raisins. It was a long time that I wanted to try to prepare a cake with coconut flour, cake that was missing on the site, but all those who had tasted around had not satisfied me: too grainy and sticky. Then they started from the idea of a soft donut, made with a percentage of coconut flour, and I decided to use the coconut milk to give softness and fragrance. I recommend: I mean when I talk about the canned coconut milk is used in Asian cuisine and has surface dense layer and almost creamy and not the drink coconut. Just to give that part creamy coconut cake incredible softness.
Al dolce (There are enough 15 minutes to prepare and serve just a bowl and an electric mixer), I have cooked in a sandwich tin, but you can also cook in an ordinary cake pan ring, I added lemon zest grated verdello, to give a fresh and citrusy, Bourbon vanilla and raisins. Above I decided to pour a glaze, also prepared with coconut milk, to accentuate the delicate exotic scent of coconut cake, lemon and raisins. If you like soft cakes and perfect for a soak, Also try Ciambellone OF CHESTNUT FLOUR or one of my OF CAKE RECIPES FROM BELIEF perfect for breakfast, or PLUM CAKE, soft fluffy. Have a good day!
4 comments
That goodness!! Hi Ada,
this cake attracts me waaay! But I finished the coconut flour! :-(
As soon as I try, let you know!
Good summer, Kisses :-) Antonella
Hello Antonella! You soon my, He thinks the only coconut flour packaging I found was from pounds and now does not know what to do! A warm greeting, ADA
One of my favorite cakes, I try to put lemon next time.
Thanks
A big kiss
Hi Elizabeth, test because the cake will have a more pungent and intense flavor! a hug, ADA