Coconut cake
By VicentaLakin
Coconut cakes have been made twice, and this time I didn't put salad oil, I used coconut oil, which my mother-in-law brought back in Canada, and I didn't really know what to do with it, and I'll study it in a few days。
Recipe Recommendations
- sweetening
- roast
- half an hour
- simple
Steps for Coconut cake
1
Prepare the materials, separate the proteins, and remember, it's oilless and waterless. Basin
2
Coconut oil with yolk
3
Add Milk
4
And then the flour is sifted in the yolk part
5
We'll mix it with an egg-beater
6
Now hit the protein section and add a half of the sugar
7
Hit 50% to add the remaining sugar to the highway. Send
8
When you hit the protein, it's sharp, or you can put a chopstick on the protein
9
Take a small part of the protein and cut it in the yolk paste
10
Put the whole yolk paste back in the protein and continue to mix it evenly
11
Remember to pre-heat the oven when you mix protein yolk
12
Get the paper cups and the molds ready. Put the cake in the molds
13
Just spread the coconut on the surface
14
I'm in the oven. I've got 120 degrees up and down in 10 minutes and 150 degrees in 10 minutes
15
Done
16
A lot of people say they're backsliding, and I've been through a lot of physical exercises, and I like to bake 120 degrees low and then turn 150 degrees upward。