Lemon coconut cake

By VicentaLakin

Lemon coconut cake
It's really not right to bake in the heat of the day, and it's not a very successful cream in the kitchen, but it's a new experiment and experience to make cake with polish, and it's not enough that the foreign wife looks too sweet

Recipe Recommendations

  • Chengfen 150 grams
  • butter 150 grams
  • cream cheese 250 grams
  • eggs of 3
  • milk 1 tablespoon
  • powdered sugar 2.5 cups
  • coconut strips 40 grams
  • sour cream 2 tablespoons
  • lemon
  • yeast powder 1 teaspoon
  • fine sugar 150 grams
  • coconut powder 25 grams

Steps for Lemon coconut cake

  • 1
    Add cream cheese, sifted sugar powder and half a lemonade to the frost
  • 2
    When you're done mixing, you pour it into a big bowl and freeze it for an hour
  • 3
    Softened butter and sweet sugar together
  • 4
    Three eggs in three, and they're going to be even
  • 5
    Then you put it in sifted powder, coconut powder, yeast powder, half a lemon juice, sour cream, milk
  • 6
    ALL THE MATERIALS WILL BE EVEN, FROM BOTTOM TO TOP, AS MUCH AS POSSIBLE
  • 7
    A 6-inch living cake model with oil on the inside of the wall, and a razor on the surface
  • 8
    Ten minutes after the oven heats up and down the fire, put the cake mold in, 15 minutes, 160 degrees, then turn to 180 degrees, 30 minutes in the middle of the fire, to the surface
  • 9
    After the cake is baked, it's cooled out in 15 minutes
  • 10
    Slice it and touch the cream from the first step, cover it up, rub it all over the cake and then put a coconut on the surface

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