Coconut cinnamon cake
By VicentaLakin
COCONUT CINNAMON CAKES ARE THE MOST SUITABLE FOR THE SUMMER FOOD, WITH A SOFT TASTE OF Q-BUMS, A LIGHT SMELL OF CINNAMON AND COCONUTS, AND A REFRESHING AND AGITATED. A LOT OF PEOPLE LIKE TO EAT COCONUT CINNAMON CAKES, BUT THEY'RE NOT GOOD OUTSIDE
Recipe Recommendations
- coconut milk 200 grams
- milk 200 grams
- sugar 40 grams
- gelatin tablets 40 grams
- pure water 350 grams
- sweetening
- frozen
- half an hour
- simple
Steps for Coconut cinnamon cake
1
(coconut juice layer) Soften the spare with cold water
2
Coconut, milk, mixed sugar, insulated water to melt
3
Put it in a soft glitting chip and stir it to melt. Put one side to cool to the temperature
4
Put 20 grams of gildin, soften it with cold water
5
Cinnamon flower, pure water, mixed
6
Insulated in soft glitting, insulated to melt to the glitting, cooled to the temperature
7
The bottom of the square mould is wrapped in tin paper and poured into a thin layer of 160 grams of coconut juice for 20 minutes
8
Level two, 160 grams of cinnamon, 15-20 minutes cold
9
A step of more than one layer is repeated and ends up in 160 grams of cinnamon fluid as the sixth layer. It'll be out in an hour
10
I'm sorry