Coconut cake

Overview

I have made shredded coconut cake twice. This time I did not add salad oil and used coconut oil. Coconut oil was brought back by my mother-in-law from Canada during the Chinese New Year. I have never used it. In fact, I don’t know how to make it delicious. I will study it in a few days.

Tags

• baking
• children
• afternoon tea
• coconut oil
• egg
• flour
• white sugar
• milk
• shredded coconut

Ingredients

Steps

1. 1 Prepare the ingredients, separate the egg whites and yolks, remember to use an oil-free and water-free egg beating basin

   

2. 2 Add coconut oil to the egg yolk part

   

3. 3 Add milk

   

4. 4 Then sift the flour into the egg yolk part

   

5. 5 Use a whisk to mix evenly, and the egg yolk part is ready for use

   

6. 6 Now beat the egg whites, add 1/2 sugar, and start beating at low speed

   

7. 7 Beat until 50% fluffy, add remaining sugar and continue beating at high speed

   

8. 8 Beat the egg whites until they are pointy, or you can use chopsticks to stand on the egg whites without falling over

   

9. 9 Take a small portion of the egg white and add it to the egg yolk paste, and mix evenly

   

10. 10 Pour all the egg yolk paste back into the egg whites, and continue to mix until even

    

11. 11 Remember to preheat the oven in advance when mixing the egg whites and yolks

    

12. 12 Prepare the paper cup and mold, pour the cake batter into the mold until it is eighty full

    

13. 13 Just sprinkle the shredded coconut on the surface

    

14. 14 Put it in the oven, I used 120 degrees for 10 minutes, then 150 degrees for 10 minutes for coloring, a total of 20 minutes,

    

15. 15 Finished product

    

16. 16 Many people say that it often shrinks. I have also summarized it after countless practical operations. Whether it is a small cake or a chiffon cake, I like to bake it at a low temperature of 120 degrees, and then turn it to 150 degrees for coloring.