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Cocoa Bundt Cake with Coconut and Soy Milk
L'ANTRO DELL'ALCHIMISTADescription
There's nothing tricky about making these comforting rice "muffins," save the fact that the rice cooks in milk, sugar and orange zest until all of the liquid is absorbed. After adding egg yolks and rum, plus beaten egg whites, the treats bake in the oven until the tops are lightly browned. A shower of powdered sugar ties the flavors together. Once you make them, comment on your experience in the thread below.
Ingredients
Directions
- Preheat oven to 180 degrees Celsius.
- In a bowl, beat the eggs with the sugar until foamy.
- Add the flour sifted together with the cocoa, the coconut and the baking powder alternating the dry ingredients with the soy milk and oil.
- Pour the batter into a 24-centimeter buttered and floured bundt cake pan (or in the Fornetto pan).
- Bake for 35 to 40 minutes. Use the toothpick test to check for doneness.
NutritionView More
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| Calories800Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol210mg70% |
| Sodium690mg29% |
| Potassium290mg8% |
| Protein15g29% |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate101g34% |
| Dietary Fiber4g16% |
| Sugars53g106% |
| Vitamin A10% |
| Vitamin C6% |
| Calcium35% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.