Pineapple coconut cake
By VicentaLakin
Pineapple cakes do the same thing as materials, it's just more than pineapple. The family likes to eat, and I always make them eat, make cakes and sell them the same, and taste softly. I like it, too. Make it quick
Recipe Recommendations
- eggs of 5
- low-gluten flour 50g
- pineapple half a
- white sugar 50g
- vegetable oil 50g
- qingshui 50g
- lemon juice few drops
- coconut a little
- milk fragrance
- roast
- an hour
- ordinary
Steps for Pineapple coconut cake
1
We've got cake materials, eggs and proteins separated, pineapple to skin slices of salt water first, and then we've got a bit of asphalt
2
The yolk spreads into low-heavy oil
3
Protein is five to six minutes to a hard hair。
4
Take the 3/1 protein cream into the yolk paste, flip it evenly, pour the remaining protein cream. Lee
5
It's just the same way you flip to the cake. Put it on the pineapple
6
The cake on the grill is flat, and it shakes bubbles。
7
Put it in the preheated oven 180 degrees for 25 minutes。
8
I'll bake it and then spill it
9
Crush the other side gently and lift the paper
10
Cut the quartet. You'll enjoy it