Cocoa Bundt Cake with Coconut and Soy Milk Recipe | Yummly
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Cocoa Bundt Cake with Coconut and Soy Milk

L'ANTRO DELL'ALCHIMISTA
9Ingredients
65Minutes
800Calories
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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

US|METRIC
4 SERVINGS
  • 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
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    Directions

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

    NutritionView More

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    800Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    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.

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