Super wet coconut pound cake
By VicentaLakin
The most frequently made daily cake。
Recipe Recommendations
- sweetening
- roast
- an hour
- simple
Steps for Super wet coconut pound cake
1
Soften the room with butter a few hours early, and leave the oven open for about 40 minutes, if it is urgent. The small pink bowl is mixed with milk and lemon juice, and the wood bowl contains all sifted powder and coconuts。
2
White sugar is mixed twice in butter with a hand-pumping eggmaker to completely melt the white sugar。
3
Put the milk lemonade mixture into the egg fluid and mix it a little
4
The egg fluids were mixed with butter four to five times, because the egg fluids were a little more liquid, as was the case after integration, which appeared to separate the oil and water, and then added powder。
5
The powder fractions were mixed and evened several times, because the paste was not smooth because of the coconut。
6
Split the paste into two pieces of spoons to the lower sides of the middle, and if the six inches of wind grinder is applied to the lower sides of the medium, then the roasting is even with the edge of the grinder. The oven is preheated 170 degrees and is roasted in the middle of the fire for 35 minutes, and can be filled with chopsticks for an intermediate check if they are ready, and 10 more minutes if they have paste。
7
It's warm on the side, it's cold on the side, it's just plain pound cake on the side, but it's very wet and soft on the side, so it's cold to prevent the fall。
8
It's completely cold and sealed in the fridge, and it tastes better the next day, and it's delicious, and I usually cut a little jam (Blueberry sauce) with milk in the morning and red wine in the evening. I made my friends a birthday cake with this cake, and I'll share it with you next timeSuper wet coconut pound cake Make Tips
It's a cake that doesn't require any special attention, but step by step, you get a soft, wet cake。