Upside down coconut and chocolate cake: gets ready in no time!
published on 12 June, 2024 at 13:00
INGREDIENTS
4 eggs
140g (3/4 cup) of sugar
100ml (1/2 cup) of vegetable oil
100ml (1/2 cup) of coconut milk
100g (3/4 cup) of flour
120g (1 cup) of coconut flour
16g (1 tbsp) of baking powder
Hazelnut cream
METHOD
4 eggs
140g (3/4 cup) of sugar
100ml (1/2 cup) of vegetable oil
100ml (1/2 cup) of coconut milk
100g (3/4 cup) of flour
120g (1 cup) of coconut flour
16g (1 tbsp) of baking powder
Hazelnut cream
METHOD
- Add the eggs and sugar to a bowl and mix with an electric mixer until the sugar dissolves and the eggs are fluffy.
- Add the vegetable oil, and coconut milk and continue mixing. Add the flour, baking powder, and coconut flour and mix until all is well combined.
- Pour the one half into the cake mold (26cm - mold size), transfer to the oven, and bake at 180°C/360°F for 20 minutes.
- After one half is baked spread the hazelnut cream on top and cover with another half. Bake in the oven at 180°C/360°F for 20 more minutes.
- Unmold the cake, decorate it with coconut grains and serve.
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About us:
‘Cookist’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Subscribe to Cookist: http://cooki.st/LaxZR
Enjoy with us: http://cooki.st/U93B4
Follow us:
Facebook: https://www.facebook.com/CookistWow/
Instagram: https://www.instagram.com/cookistwow
For any content use please feel free to contact
licensing@ciaopeople.com
Cookist's cookbook with our 50 best recipes is finally here!
Buy it on Amazon: https://cooki.st/ourCookbook
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