Fragrant coconut silk cake
Recently, I have fallen in love with the theme of shredded coconut. I made shredded coconut cakes early this morning. I bought the shredded coconut and then shaved them into shredded coconut. It is very fresh and fragrant. Especially when baking, the house is full of coconut aroma. The neighbors all came over and asked me what I was making, hehe
Recipe Recommendations
- coconut 250 grams
- eggs of 2
- low-gluten flour 200 grams
- butter 160 grams
- milk powder 4 tablespoons
- fine sugar 100 grams 低筋面粉 200 grams
- milk fragrance
- baking
- ten minutes
- ordinary
Steps for Fragrant coconut silk cake
1
Prepare the ingredients: 250 grams of shredded coconut, 2 eggs, 4 tablespoons of milk powder, 100 grams of fine sugar, 200 grams of low-gluten flour, and 160 grams of butter.
2
The butter softens at room temperature, beat until it turns a little white, add white sugar after it becomes larger, and beat well.
3
Add the egg liquid in three times, and beat it evenly each time before adding it for the second time. After beating evenly, add the milk powder and continue to beat evenly. After beating evenly, the egg liquid will be thick, smooth and delicate because I am very lazy. So I ask for electric power throughout the process.
4
Sift the flour, add it to the evenly beaten egg butter, and add 200 grams of shredded coconut.
5
Stir evenly. The uniform batter is a little moist, but not too sticky. If it is very sticky, add a little shredded coconut and flour (if you like the crispy taste, you can increase the amount of shredded coconut appropriately, otherwise add flour).
6
Squeeze the batter into round cakes and place them in the preheated oven.
7
After about 18 minutes, the surface is a little golden and the cake surface is a little cracked, so it will be OK.
8
Let's eat.