Coconut Cake

Coconut Cake

Introduction:

Production steps:

Step 1: beat egg yolk with 10g sugar.

Step 2: add milk and corn oil and stir well.

Step 3: add sifted powder.

Step 4: mix well.

Step 5: beat the protein with 50g sugar until hard foaming.

Step 6: Take 1 / 3 protein paste and add it to egg yolk paste.

Step 7: mix well

Step 8: add the remaining protein paste into the egg yolk paste and stir well

Step 9: mix the cake paste evenly

Step 10: pour the cake paste into the mold.

Step 11: sprinkle some coconut on the surface of two boxes of cake paste.

Step 12: preheat oven 160 degrees, middle layer, heat up and down, about 40 minutes.

Materials required:

Eggs: four

Low powder: 65g

Coconut powder: 17 G

Milk: 70g

Coconut: a handful

Sugar: 60g

Corn oil: 40g

Salt: 1 teaspoon

Note: 1. This is a prescription for an 8-inch mold. If it is an 8-inch mold, it will take 50-60 minutes. I use a rectangular silicone mold, mold depth is slightly lower than the 8 inch round mold, baked for 40 minutes.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet