Crumbled coconut and jam recipe of 15-01-2015 [Updated on 29-08-2018]
This coconut and jam crumble was an experiment to try to make a cake for a celiac friend of mine. When I started mixing the ingredients I didn't know what would come out, I got a crumbly compound that couldn't bind, so I thought I'd split the dough in two and stuff it with jam, and this crumbled out came out;) Girls there are 2 weeks left for the delivery of a project that I am carrying out, I feel a lot of pressure and the fear of not succeeding is great, but I am giving my all and I hope a good job will come out. I greet you and I go to get under, a kiss: *
How to make the coconut and jam crumbled
Put the sugar, coconut flour, vanilla and an egg in a bowl and mix. Gradually add the second egg and (only if needed!) Then also the third. The number of eggs depends on the size of the eggs and how "dry" the coconut flour is.
Work for a long time making the mixture hydrate well.
Pour half of the mixture into a mold lined with parchment paper and cover with the jam.
Cover with the remaining dough and compact the surface a little.
Place the cake in the oven and bake for 30 minutes at 180 ° C.
Once out of the oven, let it cool completely before serving.