I love to prepare myself Economic recipes is tasty that surprise in taste and consistency, and this Gluten -free coconut pie It is just like that. Simple, fast and with the ingredients that you probably already have at home, brings an incredible combination of creaminess and crunchy, perfect for any time of the day.
How to prepare a gluten -free coconut cake
This cake is made by beating milk, coconut milk, eggs, sugar and butter until it forms a liquid mass, which then receives grated coconut and yeast. The dough goes straight to the fattened and floured shape with corn starch, cooking up to golden and forms a creamy consistency inside and crunchy on top. Take a look at the complete recipe below with suggestions and suggestions.
Recipe ingredients
- 1 cup of milk (240 ml)
- 1 and 1/2 cup of sugar (270 g)
- 200 ml of coconut milk
- 1/2 cup of corn starch (55 g)
- 1 whistle of salt
- 4 whole eggs (240 g)
- 75 g of butter or margarine melted
- 2 and 1/2 cups of grated coconut flakes (250 g) – grated coconut or sweet or sweet
- 1 tablespoon of cooking powder for cake (12 g)
Methods of preparation
- In a blender, put the milk at room temperature, sugar, coconut milk, corn starch, pinch of salt, eggs and melted butter.
- Beat for about 3 minutes up to a homogeneous and liquid mixture.
- Transfer this mixture to a bowl and add the grated coconut. Mix well to incorporate.
- Add the yeast powder and mix gently until it is uniform.
- Grease a removable background (23×6 cm) and flour with corn starch.
- Assign the bottom and sides with an aluminum sheet to avoid leaks since the mass is liquid.
- Pour the dough into the pan and cook preheated to 180 ° C for 35-40 minutes until the cake is golden and stopped at the touch.
- Remove from the oven and let it cool completely before not move so that the cake keeps its shape.
SUGGESTIONS
Use the wet and sweetened grated coconut to ensure a creamy consistency, but also the fresh grated coconut works well. The coating of the pan with an aluminum sheet prevents dirt in the oven and facilitates manipulation. Do not open the oven in the first 30 minutes so as not to compromise the growth and consistency of the cake. Let the cake cool well before not moving to prevent it from breaking. The powder yeast is essential to slightly give the dough, even if it is a gluten -free cake.
Revenue combinations
This coconut cake is wonderful accompanied by a fresh coffee or herbal teas. To make it even more special, try to serve with a dark chocolate syrup or a spoonful of whipped cream without sugar.
Conclusion
That Gluten -free coconut pie It is a practical, cheap and delicious recipe that brings the tropical flavor of coconut into a creamy and crunchy consistency. Easy to prepare and perfect for those looking for a gluten -free dessert, he will conquer the whole family with his taste and simplicity.
Is this coconut cake really gluten without?
Yes, all the ingredients used are gluten -free, including corn starch that replaces traditional flour.
Can I use fresh coconut instead of the grieved coconut softened?
It can, but the wet and sugary grated coconut makes the cake more creamy and sweet naturally.
What is the ideal time to cook the cake?
From 35 to 40 minutes in a preheated oven at 180 ° C, up to golden and stop.
Do I have to use an aluminum sheet in form?
Yes, especially if the shape is removable to prevent the loss of liquid dough in the oven.
Is the cake too sweet? Can I reduce sugar?
The recipe has an ideal balance, but you can reduce sugar a little if you prefer less sweet, without compromising the consistency.
