Why not try a gluten-free and dairy-free cornstarch and coconut cake, perfect for those who want to enjoy something delicious and healthy? This recipe is simple to make and tastes wonderful. The cake is soft and moist, and the coconut topping adds a special touch. You’ll need just a few ingredients and a little time to prepare this fluffy towel cake that will please the whole family. See how to make it below.
Ingredients:
For the batter:
- 3 large egg whites
- 3 large egg yolks
- 1 cup (8.45 oz) of sugar
- 1 bottle of coconut milk (reserve half for the syrup)
- 2 tablespoons of margarine
- 1 ½ cup (5.29 oz) of cornstarch
- Pinch of salt
- 1 tablespoon of baking powder
For the syrup:
- Remaining half of the coconut milk
- 100 ml (3.38 oz) of water
- 1 tablespoon of cornstarch
- 5 tablespoons of sugar
Batter Preparation:
- Beat the egg whites until stiff peaks form.
- In another bowl, first beat the sugar and margarine, then add and beat the egg yolks and half of the coconut milk until you get a homogeneous mixture.
- Gradually add the sifted cornstarch, mixing gently until fully incorporated.
- Add the baking powder and a pinch of salt and mix again.
- Gently fold the egg whites into the batter.
- Pour the batter into a greased pan with margarine and cornstarch.
- Bake in a preheated oven at 356°F (180°C) for approximately 30 minutes or until golden brown.
Syrup Preparation:
- In a saucepan, mix the remaining coconut milk, water, cornstarch, and sugar. Cook over heat until it thickens.
- Unmold the cake and pour the syrup over the top.
- Sprinkle with grated coconut to taste and serve.
Enjoy your delicious Cornstarch and Coconut Cake!
