Coconut cream cake
By VicentaLakin
We slowly seek, experiment and grow in a struggle like this, where we cannot resist the temptation of a pound cake, but we are driven by her high heat. It's actually an evolution of a pound cake, which reduces the amount of butter, increases the amount of liquid, and doesn't make any difference
Recipe Recommendations
- unsalted butter 85 grams
- white granulated sugar 90 grams
- eggs of 2
- coconut milk 50 grams
- condensed milk 20 grams
- low-gluten flour 100 grams
- milk 10 grams
- coconut powder 10 grams
- salt appropriate amount
- coconut appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Coconut cream cake
1
Butter room softened, and white sugar and salt went out into the dark2
Eggs are torn apart with eggs3
Every time you add egg fluid, you have to use an electric omelet to fully integrate butter and egg fluid4
We'll add milk, milk and coconuts in fractions5
Sift in mixed powder and coconut powder. We'll stop when we're even6
I'll put a good paste in the mold7
A layer of coconut on the surface8
Put it in the pre-heat oven. Medium-to-low level, 170 degrees, 50 minutes