Coconut cake

By VicentaLakin

Coconut cake
Coconut cake. Mouth fragrance

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Steps for Coconut cake

  • 1
    Get all the material ready, weigh it。
  • 2
    I hit three eggs in a clean, oil-free eggbath
  • 3
    All sugar is added once and the egg is distributed with electric punches。
  • 4
    You've got to be a little thin
  • 5
    It's not going to disappear soon
  • 6
    Coconuts and coconuts weigh heavy. Internal
  • 7
    Low-banded flour sifted into eggs
  • 8
    Scratch it with a hand-held egg and evenly
  • 9
    Put it in corn oil and double it with silica
  • 10
    Watch it, don't mix
  • 11
    Good paste. Down into the mold. Eight points full
  • 12
    Just a little bit of air bubbles and some almond tablets
  • 13
    Put it in the middle of the oven immediately, so the oven must be warmed up at the beginning. It's 170 degrees, 20 minutes, and don't open it。
  • 14
    It's two minutes in the oven and then it's out of the oven, and it's cold in the mold. I don't use sticky. It's okay if I don't have paper butts or cups。

    • Coconut cake Make Tips

    1. all materials and preheating ovens must be prepared well in advance, because the speed of the cake is to avoid ablaze. otherwise, there will be a long time behind. 2. in the initial phase, a more time-efficient mix of egg-screeching is achieved, followed by a silica cleavage, which is used to hang off the edges of the pelvis, evenly mixed. coconuts can be spilled without almond tablets. those who like low sugar can add less than 20 g sugar。

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