Coconut Cake

Overview

Coconut cake, fragrant on lips and teeth

Tags

• baking
• afternoon tea
• coconut
• coconut milk
• corn oil
• egg
• low gluten flour
• sliced almonds
• sugar

Ingredients

Steps

1. 1 Have all the materials ready and weigh them.

   

2. 2 Beat three eggs into a clean, water-free and oil-free egg-beating bowl, and preheat the oven to 170 degrees

   

3. 3 Add all the sugar at once and beat with an electric mixer.

   

4. 4 Beat until fine and fluffy

   

5. 5 The dripping lines will not disappear quickly when you lift the whisk

   

6. 6 Weigh the grated coconut and coconut milk and pour into the beaten eggs

   

7. 7 Sift low-gluten flour into eggs

   

8. 8 Use manual egg pumping to cut and mix evenly, do not stir in circles

   

9. 9 Pour in the corn oil and use a silicone knife to quickly and gently stir evenly

   

10. 10 Pay attention to your technique and do not stir

    

11. 11 Pour the mixed batter into the mold, eighty percent full

    

12. 12 Shake the big bubbles a little and sprinkle some almond slices to decorate

    

13. 13 Immediately put it in the middle rack of the oven, so the oven must be preheated at the beginning. .Bake in the oven at 170 degrees for 20 minutes. Do not open the oven halfway.

    

14. 14 After baking, put it in the oven for two minutes before taking it out and letting it cool directly in the mold. I used a non-stick mold. If you don't have a non-stick mold, you can use a paper tray or cup.