Ingredients

Adjust Servings:

	3 eggs
	130 gr sugar
	30 gr shredded coconut
	100 gr coconut oil
	200 gr coconut milk
	300 gr Senza self rising gluten free flour
	50 gr cocoa powder
	For the icing
	80 gr icing sugar
	2 spoons coconut milk

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Cocoa Plum cake with coconut

Name: Cocoa Plum cake with coconut
Prep time: 15 min
Cook time: 50 min
Yield: 10 Servings
Ingredients: : 3; : 130 gr; : 30 gr; : 100 gr; : 200 gr; : 300 gr; : 50 gr; : 80 gr; : 2 spoons

Features:

Cuisine:

Italian

65 minuti
Serves 10
Easy

Ingredients

3
130 gr
30 gr
100 gr
200 gr
300 gr
50 gr
For the icing
80 gr
2 spoons

Directions

Sometimes I stop a little bit with gluten even if I am not celiac. I am trying this new brand of gluten free products Senzà they are simply amazing and easy to use.

I love the combination of cocoa with coconut that makes the perfect dessert for a breakfast or a merenda, even after a dinner with a spoon of gelato!

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Steps

Done

Preheat the oven to 180 degrees.
Grease and flour a loaf tin.
Combine the eggs and sugar in a bowl for a stand mixer and whisk them well, until they become smooth.
Add coconut oil and shredded coconut, mix again.
Add coconut milk.
Sift cocoa with self rising gluten free flour and add slowly into the mixture. Mix until well combined.
Pour your dough into the tin and bake it for about 50 minutes.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk the icing sugar with coconut milk until you have a smooth and runny glaze.
Pour your glaze over the cooled plum cake and serve.