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
  1. Add the eggs and sugar to a bowl and mix with an electric mixer until the sugar dissolves and the eggs are fluffy.
  2. 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.
  3. 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.
  4. 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.
  5. Unmold the cake, decorate it with coconut grains and serve.
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