This is a recipe without gluten, milk and eggs. If you do not have a problem with milk, feel free to use plain butter or margarine for cookies, depending on what you prefer. When you make it with coconut oil, the cake should be cut and served immediately after removing it from the frieze, because it will quickly start to melt and separate. Vegetable butter or plain, milk will still maintain the shape of the cake but will lose the note of coconut.<\/p>\n
You can make other shapes, put the mass in other molds. However, I chose this shape because I knew that it would be the most interesting to children.<\/p>\n
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This is a recipe without gluten, milk and eggs. If you do not have a problem with milk, feel free to use plain butter or… <\/p>\n