Cocoa Bundt Cake with Coconut and Soy Milk

L'Antro dell'Alchimista
Reviews(1)
Cocoa Bundt Cake with Coconut and Soy Milk
25
9
800
65

Description

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

180 grams sugar
230 grams all-purpose flour
100 milliliters corn oil
40 grams bittersweet chocolate
40 grams coconut flakes
4 eggs
200 milliliters soy milk
salt
1 tablespoon baking powder

Directions

1Preheat oven to 180 degrees Celsius.
2In a bowl, beat the eggs with the sugar until foamy.
3Add the flour sifted together with the cocoa, the coconut and the baking powder alternating the dry ingredients with the soy milk and oil.
4Pour the batter into a 24-centimeter buttered and floured bundt cake pan (or in the Fornetto pan).
5Bake for 35 to 40 minutes. Use the toothpick test to check for doneness.
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NutritionView more

800Calories
Sodium29%DV690mg
Fat62%DV40g
Protein29%DV15g
Carbs34%DV101g
Fiber16%DV4g

PER SERVING *

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 A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.