Coconut cake

Overview

The mini cakes have a light coconut aroma. You don’t need to beat egg whites, and you don’t have to worry about stirring to defoaming. It is a snack with a 100% success rate. However, it is a bit laborious to completely combine the salad oil and egg white sugar, and it can only be done with a manual egg beater

Tags

• baking
• children
• cake
• breakfast
• baking powder
• coconut
• egg
• low gluten flour
• salad oil
• white sugar

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Add the eggs to the sugar and beat them with a manual egg beater (the eggs do not need to be beaten)

   

3. 3 Add salad oil and beat until thick

   

4. 4 Add grated coconut and mix well

   

5. 5 Then add the sifted low-gluten flour and baking powder, stir evenly, and mix into a batter

   

6. 6 Place small paper cups on the baking sheet, put the mixed batter into a piping bag, and pipe it into the small paper cup (8 minutes full)

   

7. 7 Bake in the preheated oven (I placed it in my flat baking pan, so I used a baking mesh and placed it on the bottom layer as shown in the picture), with the upper heat at 180 degrees and the lower heat at 140 degrees, and bake for 20 minutes

   

8. 8 The surface turns golden yellow