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Coconut and blueberry plumcakes without lactose

ingredients

servings

14

Blueberries

125 oz

Baking powder for desserts

14 oz

Coconut milk

80 oz

Canned coconut milk

230 oz

Type 0 wheat flour

150 oz

Wholewheat flour

150 oz

Brown sugar

130 oz

Eggs

3 unit

Desserts from Italy

Coconut and blueberry plumcakes without lactose

Coconut and blueberry plumcakes without lactose

vegetarian with gluten with eggs

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Coconut and blueberry plumcakes without lactose

The month of August gave birth to this coconut and blueberry plumcake that reminds of the summer flavors. As I eat a slice I think it's just as it should be: soft and fragrant with some harsh notes scattered here and there! #bambini

Coconut and blueberry plumcakes without lactose step 1

step 1

Place the eggs with the sugar until a clear and sparkling mixture is obtained. Add flours a little at a time by turning a spoon from bottom to top.

Coconut and blueberry plumcakes without lactose step 2

step 2

Amalgamate for a few minutes and then incorporate coconut milk into cans, only the dense part, and coconut milk. Finally, add the yeast and the fresh blueberries.

Coconut and blueberry plumcakes without lactose step 3

step 3

Pour the dough into a plumcake molded paper oven and bake at 170 ° for 40 minutes. Try the needle before pulling it out of the oven.

Coconut and blueberry plumcakes without lactose step 4

step 4

NOTE: Before preparing this recipe make sure that the coconut milk in cans has been at least 24 hours in the refrigerator, as the liquid part must separate from the grease and once opened the can you use

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