Blueberry and coconut plumcake

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Blueberry and coconut plumcake

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Blueberry and coconut plumcake

Difficulty: easy

Time: 10 minutes (plus cooking time about 1 hour)

Quantity: 10 people (25x11cm plumcake mold)

Category: Baked cakes and plum cakes

Ingredients

203 g vegetable milk
170 g seed oil
126 g brown sugar
3 g salt
165 g 00 flour
55 g potato starch
8 g baking (baking yeast)
40 g rapé coconut
130 g fresh blueberries
icing sugar to taste for dusting

Blueberry coconut plumcake

Have you ever tried the combination of blueberries and coconut? A delight. Today I propose it to you in a delicious and soft plum cake, 10 minutes will be enough to prepare it.

Method

Preheat the static oven to 170°C.

Prepare the plumcake mold, spray with vegetable butter spray or grease with margarine, then line with baking paper. We use fat so the baking paper adheres well to the mold and does not fall. Read this article to understand how to best line the mold.

In a large bowl weigh milk and oil, in another sugar and salt, in a third bowl the powders then flour, starch and yeast, finally separate the blueberries and grated coconut separately.

Using a whisk, mix milk and oil for a few minutes, then add sugar and salt and mix.

Sift the powders into the main bowl.

Mix with the whisk until there are no more lumps, mix only as much as necessary, not too much.

Add coconut and blueberries and mix with a spatula.

Pour the mixture into the mold.

With a little oil and a teaspoon, create a line in the center, so that the plumcake blooms well.

Cook at 170˚ for approximately 50-60 minutes. Check the cooking with a toothpick, insert it into the center of the plumcake, if it comes out dry it means it is cooked.

Leave to cool at room temperature for about 30 minutes, then remove from the mold, arrange on a tray and decorate with a little icing sugar.

storage

During summer months, store in the refrigerator for 3 days. During cold periods it can be stored at room temperature for 2 days, under a glass bell jar or container.

For longer storage, cut the whole plumcake into slices, insert a small piece of baking paper between each slice, then transfer the slices into a plastic container and freeze for up to a month. This way you can defrost one slice at a time whenever you want. I recommend defrosting it the night before for breakfast the next day and toasting it in the toaster to heat it up.