keto coconut cake dairy free

A coconut cake that will be a delight for coconut lovers. 😉 I recommend chocolate lovers to add another layer of chocolate cream.

keto coconut cake dairy free

* For countertop:

* 5 eggs
* 5 tablespoons sugar
* 3 tablespoons oil
* 2 tablespoons cocoa
* 5 tablespoons flour
* free of rum
* 1 teaspoon baking powder

Whisk the egg whites with a pinch of salt, as for meringue. Gradually add the sugar and mix until a glossy foam is obtained. The yolks are mixed with the oil and rum essence, then incorporated into the egg white foam, mixing gently. Flour mixed with cocoa and baking powder is easily incorporated into the composition, mixing from the bottom up.

The composition is divided into 2 equal parts and bake 2 sheets in a tray (25/35 cm) lined with baking paper, over medium heat, about 10-12 minutes. Remove to a grill and leave to cool.

* For the cream:

* 375 ml milk
* 50 g coconut
* 150 g white chocolate
* 250 ml liquid cream
* 10 g gelatin

We mix the coconut with the milk in a bowl that we then put on the fire. Bring to a boil, mix well and leave to cool, during which time the rooster will soften and absorb almost all the liquid.

We hydrate the gelatin in 2 tablespoons of cold water. We melt the broken chocolate pieces with liquid cream. Bring to the boil, set aside and mix. When it has cooled and reached a bearable temperature on the finger, put gelatin and mix until it melts. Let it cool until it hardens. Mix until you get a fluffy cream, then add little by little coconut, stirring gently.

In the tray in which we baked the sheets, lined with food foil, we put a countertop, cream and cover with the second countertop. Cover well with foil and let cool until the cream hardens. Portion and powder with sugar.

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