Coconut Cake

Coconut Cake

Introduction:

"It's a cake with strong coconut fragrance, which is more delicious than yogurt cake."

Production steps:

Step 1: separate the eggs, divide the yolk and protein into the plate, first make the yolk paste, add corn oil, salt, coconut paddle into the yolk plate, and mix well with the yolk

Step 2: sift in the low gluten flour and stir until there are no particles

Step 3: This is to stir the egg yolk paste without particles

Step 4: now let's beat the egg white cream. First, add the sugar into the egg white three times to beat the egg white until it is wet and foamy. Lift the egg beater to show sharp corners, and stand upside down until the egg tray doesn't slide

Step 5: Take 1 / 3 protein cream into egg yolk paste and mix evenly

Step 6: pour the egg yolk paste into 2 / 3 protein cream and mix evenly. Be sure to cut and mix it to avoid defoaming

Step 7: pour the cake paste into the grinder

Step 8: preheat the oven for 150 degrees, add cold water to the baking pan and put it on the bottom layer of the oven, put the grill on the penultimate layer of the oven, and put the grinder on the grill to bake for 55 minutes

Step 9: it's going to come out in 55 minutes

Step 10: add strawberries to make cream look better

Materials required:

Eggs: 4

Sugar: 65 g

Corn oil: 50g

Coconut paddle: 100g

Salt: 2G

Low gluten flour: 75g

Note: if you like coconut, you can sprinkle coconut on the surface and bake it again. You can also add nuts to see what you like

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor