Coconut cake
Ingredients: low-gluten flour,fine sugar,coconut,coconut milk,corn oil,whole egg
Recipe Recommendations
- whole egg of 6
- fine sugar 50 grams
- coconut milk 40 grams
- corn oil 45 grams
- low-gluten flour 90 grams
- coconut 30 grams
- milk fragrance
- baking
- half an hour
- ordinary
Steps for Coconut cake
1
Ingredients: 6 whole eggs, 50 grams of fine sugar, 40 grams of coconut milk, 45 grams of corn oil, 90 grams of low-gluten flour, 30 grams of mashed coconut.
2
Beat the whole eggs until they are rough, and add fine sugar once.(Because the whole eggs are difficult to beat, it is recommended to take a pot, put hot water in the pot, sit the egg beating basin in the hot water to heat it, and use an egg beater to beat the eggs, but I am lazy.
3
Beat the whole egg until white, until the batter does not disappear as much as it drips.
4
Add coconut paddle and corn oil and stir well. Add flour and stir well.
5
Stir well, pour into a baking sheet, and shake it hard a few times to smooth the surface of the cake paste and shake out the large air bubbles inside.
6
Put in the preheated oven, middle layer, and heat to 150 degrees. 20 minutes.
7
After baking, remove the surrounding oil paper, coat it with jam, sprinkle with mashed coconut, and cut it into blocks.
8
Come and try it.