Coconut Tebask
By VicentaLakin
This cake seems to be hot lately, and I've come with the wind to try it。
Recipe Recommendations
- cream cheese 250g
- fine sugar 65g
- eggs of 2
- light cream 180ml
- coffee powder 5 grams
- water 20ml
- thick coconut milk 30g
- sugar 20 grams
- gelatin tablets 5g
- cocoa powder appropriate amount
- coconut a little
- sweetening
- roast
- an hour
- ordinary
Steps for Coconut Tebask
1
Coffee powder is flushed with water。
2
Cream cheese and fine sugar are in the basin, softened and evenly mixed。
3
Add eggs evenly。
4
Added to the coffee fluid and the thick coconut mix。
5
Add light cream to mix evenly。
6
Inverted into the mould, placed in a pre-heated oven, with 180 degrees of fire, 220 degrees of fire, mid-level, about 15 minutes of roasting and cooling。
7
Coconut cheese practice: Gillytin uses cold water to make it soft。
8
The thick coconut is added to the edge of the bubble。
9
Add the glittin to the mix。
10
Cream cheese and fine sugar are softened and evenly mixed。
11
Add light cream to mix evenly。
12
A mixture of thick coconut and gilitin is added, evenly mixed。
13
On a cooled Basque cake, put in the fridge for an hour。
14
Take out the cake, sift cocoa powder, and spread a little coconut。Coconut Tebask Make Tips
And We used coconuts, which are thick, and only coconuts and water in the ingredients, so when we make thick coconut cheese, it is recommended for heating. Don't use the coconuts with the kalagel. It tastes too bad. It is also easier to use thick coconut milk but has additives. The roasting time is adjusted appropriately for its own oven。