Coconut cake

If you have a yolk separator, use one. If not, make a small opening in the egg and separate the yolk and white

Take 2 pots and put them separately for later use

Cut the lemon in half, squeeze a few drops out and put it into a small bowl. If not, you can use vinegar instead, 3 to 4 drops will do

Pour 30 grams of powdered sugar (can also be fine sugar, stir until dissolved) and lemon juice into the egg yolks and stir evenly

Pour the salad oil in, corn oil or rapeseed oil will do, but you can’t use peanut oil

Then stir evenly

Use a sieve to sift the flour into the egg yolk liquid and stir until there are no grains

Semi-finished products

Add 70 grams of powdered sugar to the egg whites, add in three times, and beat into dry foam

Pull up the whisk, the dripping is difficult and will not disappear in time.

Take a little egg white foam and put it into the egg yolk, stir evenly from bottom to top and from outside to inside

Then pour it all into the egg white foam and mix it all evenly. Add 5 grams of shredded coconut and mix it

Take a 6-inch cake tin and place it on a plate, filling it exactly eight-quarters full. Shake it to get rid of the big bubbles for a better taste. You don't have to shake it if you are lazy.

Put down the layer, heat up and down to 150 degrees for 45 minutes, take it out, and take off the film after it cools down

You can dry some shredded coconut on the surface to add color

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