Gluten and lactose free cornstarch cake with coconut: terry towel cake recipe

This cornstarch and coconut cake is the definition of perfection in dessert form. And the best part: it’s gluten and lactose free.

Today, I bring you an exceptional recipe that redefines the classic coconut cake: a Cornstarch Cake with Coconut, known for its uniquely fluffy texture and delicious flavor.

This cake is an excellent option for those looking for alternatives without wheat flour or milk, while maintaining the lightness and flavor of a traditional cake.

Ingredients:

• • 3 large eggs (whites and yolks separated)
  • 1 cup (240 ml) sugar
  • 2 tablespoons margarine (room temperature)
  • 200 ml coconut milk (divided)
  • 1 and a half cups (360 ml) of cornstarch
  • 1 tablespoon baking powder
  • Grated coconut for decoration

• Optional: Salt if needed (depending on whether the margarine contains salt)For the syrup:
  • Rest of the coconut milk
  • Enough water to rinse the bottle
  • 1 tablespoon cornstarch
  • Sugar to taste

  Preparation method:

  

  Eat as much as you want without worrying about the scale! Delicious, low in carbs and calories! Healthy, easy, and affordable
  1. 1. Preparing the Egg Whites:
        • In a mixer, beat the egg whites until stiff peaks form, starting on low speed and increasing to high after half a minute. Set the beaten egg whites aside in another bowl.
     2. Egg Yolk Cream:
        • • Without washing the mixer bowl, add the sugar and margarine. Beat until smooth.
          • Add the egg yolks and continue beating for another two minutes.
        • Add half of the coconut milk and beat until the mixture is smooth.
     3. Incorporating the Cornstarch:
        • Gradually add the cornstarch to the mixture, preferably mixing with a spatula to maintain the light texture of the dough.
     4. Adding Yeast and Egg Whites:
        • Mix the baking powder into the dough.
        • Gently fold in the egg whites, using upward movements to maintain aeration.
  1. 1. Baking the Cake:
        • Pour the dough into a greased and floured pan with cornstarch.
        • Bake in a preheated oven at 180°C for approximately 30 minutes or until the toothpick test comes out clean.
     2. Preparing the Syrup:
        • In a saucepan, combine the remaining coconut milk, water (enough to rinse the bottle), cornstarch, and sugar.
        • Cook over medium heat, stirring constantly, until the syrup thickens.
  1. Finishing:
     • Once the cake is baked, prick it with a fork and drizzle with the syrup while it is still hot.
     • Finish by sprinkling grated coconut on top.This Coconut Cornstarch Cake is the definition of dessert perfection. Its fluffy texture and mild coconut flavor create a delicious experience that everyone will enjoy.Ideal for an afternoon snack or as a sweet conclusion to any meal. Try, share and enjoy this wonderful cake that promises to be a star in your kitchen!