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5-Minute Coconut and Blueberry Cake · GialloZafferano.com

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  Speaker 1: Fein minute coconut and blueberry cake a soft, moist cake
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  Speaker 1: with shredded coconut and juicy blueberries, perfect for breakfast, a snack,
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  Speaker 1: or a simple dessert. This recipe uses coconut oil for
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  Speaker 1: a delicate texture and aroma for one eight inch or
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  Speaker 1: twenty centimeters round pan. Difficulty easy, preparation time five minutes,
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  Speaker 1: cooking time about forty minutes. Servings six ingredients type double
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  Speaker 1: zero flour one point seven cups or two hundred ten
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  Speaker 1: grams brown sugar four point six ounces or one hundred
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  Speaker 1: thirty grams. Blueberries zero point nine tup or one hundred
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  Speaker 1: thirty grams coconut oil eight and one half tablespoons or
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  Speaker 1: one hundred twenty grams whole milk, one half cup or
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  Speaker 1: one hundred ten grams shredded coconut one and one eight
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  Speaker 1: cups or ninety grams eggs three baking powder two and
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  Speaker 1: one half teaspoons or ten grams fine salt, one pinch
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  Speaker 1: powdered sugar as kneaded for dusting, butter and flour as
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  Speaker 1: kneaded for the pan. You start by preparing the fat
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  Speaker 1: for the batter. You warm the coconut oil until it
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  Speaker 1: becomes liquid. Then you let it cool slightly so it
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  Speaker 1: is lukewarm, not hot. You take a large mixing bowl.
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  Speaker 1: You add the eggs, the brown sugar, and the pinch
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  Speaker 1: of fine salt. You whisk by hand until the sugar
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  Speaker 1: has completely dissolved and the mixture looks smooth. You pour
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  Speaker 1: in the warmed coconut oil. You whisk again until the
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  Speaker 1: oil is fully combined. You place a sieve over the bowl.
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  Speaker 1: You sift in the baking powder together with the flour,
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  Speaker 1: adding them little by little. As you add the dry ingredients,
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  Speaker 1: you whisk gently. You alternate the addition of the flour
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  Speaker 1: and baking powder with the whole milk. So you add
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  Speaker 1: some of the dry mixture, then some milk, and you
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  Speaker 1: keep mixing until you obtain a smooth batter without lumps.
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  Speaker 1: You add the shredded coconut. You fold it into the
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  Speaker 1: batter until it is evenly distributed. You add the blueberries last.
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  Speaker 1: You mix them in very gently with a spatula so
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  Speaker 1: you do not break them. Until the batter is homogeneous
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  Speaker 1: and the blueberries are well spread. You prepare the pan.
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  Speaker 1: You butter the sides and the base of the eight
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  Speaker 1: inch or twenty centimeter pan. You dust the inside with flour,
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  Speaker 1: covering all the surfaces. Then you tap out any excess flour.
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  Speaker 1: You pour the batter into the prepared pan. You level
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  Speaker 1: the surface with the spatula. You preheat a conventional oven
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  Speaker 1: to three hundred fifty six degrees fahrenheit. Once the oven
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  Speaker 1: reaches three hundred fifty six degree you place the pan
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  Speaker 1: in the center of the oven. You bake for about
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  Speaker 1: forty minutes. Near the end of the baking time, you
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  Speaker 1: perform the toothpick test. You insert a toothpick into the
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  Speaker 1: center of the cake. If the toothpick comes out clean
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  Speaker 1: or with a few dry crumbs, the cake is ready.
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  Speaker 1: If it comes out with wet batter, you continue baking
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  Speaker 1: for a few more minutes and test again. When the
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  Speaker 1: cake is baked, you remove the pan from the oven.
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  Speaker 1: You let the cake cool completely inside the pan at
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  Speaker 1: room temperature. Once the cake is completely cold, you gently
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  Speaker 1: remove it from the pan. You place it on a
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  Speaker 1: serving plate. You dust the surface with powdered sugar as needed.
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  Speaker 1: This five minute coconut and blueberry cake keeps in the
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  Speaker 1: refrigerator for two days. You can also freeze it already
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  Speaker 1: sliced