Cocoa Bundt Cake with Coconut and Soy Milk

Name: Cocoa Bundt Cake with Coconut and Soy Milk
Total time: 3900 s
Yield: 4 servings
Ingredients: 9/10 cup sugar; 12/13 pint all-purpose flour; 2 3/11 jiggers corn oil; 1 2/5 ounces bittersweet chocolate; 2 8/15 jiggers coconut flakes; 4 eggs; 11/13 cup soy milk; salt; 1 tablespoon baking powder

L'Antro dell'Alchimista

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Cocoa Bundt Cake with Coconut and Soy Milk

9Ingredients

800Calories

65Minutes

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

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

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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