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In a bowl, beat the eggs with the sugar until you obtain a frothy mixture.
Add the sunflower oil, the juice and grated zest of lime, and the coconut milk. Mix well.
Sift together the rice flour, cornstarch, all-purpose flour and baking powder. Gradually add to the liquid mixture.
Pour the batter into mini loaf cake molds.
Sprinkle the surface with grated coconut.
Bake in a preheated static oven at 180°C for 20-30 minutes, until golden brown.
Mini loaf cake molds
Store in an airtight container for 2-3 days.
Recipe inspired by @chefmade_official with the use of a high-quality mold.
Italia, Sicilia
| Energy (kcal) | 250.55 |
| Carbohydrates (g) | 49.34 |
| of which Sugars (g) | 16.91 |
| Fat (g) | 4.57 |
| of which Saturates (g) | 3.35 |
| Protein (g) | 4.53 |
| Fiber (g) | 0.91 |
| Sale (g) | 0.04 |
