Gluten-free coconut and rum sponge cake

Preparation

1. To begin, we will preheat the oven to 180º with heat up and down.

2. We spread a mold with butter or oil and sprinkle a little brown sugar. We booked.

3. We separate the whites from the yolks. We put the butterfly on the blades and beat the yolks with the sugar during 5 minutes, speed 3 1/2.

4. We add the coconut and integrate it during 7 seconds at speed 1.

5. We stir the yogurt a little in the same plastic jar and pour it into the glass. We mix 10 seconds, speed 2.

6. Then we put the rum and mix again for 10 seconds, speed 2. The dough will become more liquid but nothing happens.

7. It is the turn of the flour, we will sift it together with the yeast and add it to the glass. We mix during 30 seconds, speed 2.

8. We put a container on the lid, press the scale function and weigh the oil. We remove the container, we program 1 minute, speed 2 and we are pouring the oil little by little. We remove the dough to a large bowl.

9. We wash the glass, the blades and the butterfly well. We mount the egg whites with a pinch of salt, programming 3 minutes, speed 3 1/2. We integrate them smoothly to the rest of the dough.

10. We pour the content into the mold that we had prepared. We cook it in the medium oven height, at the same temperature, for 30-35 minutes or until the stick comes out clean when punctured.

11. Remove the mold from the oven, let it rest for about 5 minutes and unmold. Let cool completely on wire rack and decorate with grated coconut on top.