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!
100 grams of whole eggs (approximately 2 large eggs)
200 grams of flour 00
80 grams of coconut flour
150 grams of caster sugar
90 grams of butter
10 grams of baking powder
60 grams of raisins
200 milliliters of coconut milk
grated rind of one lemon organic
little bourbon vanilla powder or extract
a large pinch of salt
100 grams of powdered sugar
coconut milk, to taste
coconut flour to garnish the cake
butter and flour for the cake Pan, to taste
Before preparing the donut coconut, lemon and raisins, Preheat the oven to 180 degrees static. Put raisins in the bath for at least 15 minutes in hot water, then dry it with care.
To prepare the coconut cake, lemon and raisins, You must first melt the butter in a water bath and then let cool to room temperature. Assemble the eggs with the sugar and salt until mixture is puffy compound, White and fluffy. If you use an electric mixer will take about 10 minutes: do not rush, because it's the only fundamental step. Once the eggs and sugar are well-fitted, add the lemon zest and vanilla. Combine the mixture sifted flour with the baking powder in stages, alternating it with coconut milk (I recommend, stir well before using coconut milk as the liquid part and the denser must amalgamate). Continue working the mixture with an electric mixer until all ingredients: you have to get a smooth mixture and without lumps.
Add to the mix the melted butter, always on several occasions and always whisking. Then add the coconut flour: mix the coconut flour with the coconut cake dough, lemon and raisins using a spatula. Finally, add raisins: to make the raisins evenly distribute in the sweet (and does not go across the bottom), you have to flour it slightly before ingre it with the dough.
Grease and flour the cake tin (preferably a hinge, I chose a ring mold). Pour the mixture into the tortiera and level it. Cook the coconut cake, lemon and raisins for 45 minutes or until, inserting a toothpick in the center of the cake, He will stay completely dry. Remove from the oven the coconut cake and let it cool on a wire rack.
For the icing with coconut, dilute the powdered sugar with coconut milk: I recommend, add a little coconut milk at a time, otherwise the glaze will be too liquid. I like the frosting is a veil, not too dense, so that the cake is not too sweet, but if you prefer the densest, whitish and opaque, put less milk can coconut. Once the icing on the cake distributed, sprinkle with a little coconut flour. Your coconut cake, lemon and raisins is ready, Enjoy your meal!
This coconut cake, lemon and raisins has a fantastic texture: soft but slightly sandy. It lasts a long time, up to 4 days, if wrapped in plastic wrap and stored in a frost bag.